Mocha Cake No Dairy & No Egg
This chocolate cake with coffee mocha frosting is over the top delicious.
And it's dairy-free plus egg-free!
But like we always say, nobody will even know it's allergy-friendly.
A simple yet elevated dessert for your next shower or special party.
I actually request this one for my birthday.
See the easy recipe below!
Over twenty years ago, my sweet friend introduced me to coffee mocha frosting, and it was love at first taste.
It's like eating a mocha latte, and who wouldn't love that?!
She used to bring her mocha chocolate cake to all our wedding and baby showers when we were in our 20's.
And my girlfriends and I always looked forward to her rich, special cake.
Fast forward a couple decades, and now I make a dairy and egg free version for our family with food allergies.
Granted, kids shouldn't really have coffee...they say.
And my kids certainly don't like coffee.
But they've had this cake, and they do like it!
It's one of their favorite frostings so I just want to throw that out there.
This may end up a grown-ups' only recipe at your house. Or it may not. You decide!
I think my friend made a red velvet cake to go with her mocha frosting.
But we have found that our basic dairy and egg free chocolate cake, that we've been making for 20 years, is also a perfect match!
And it's such an easy cake to make.
Below are the chocolate cake and mocha frosting recipes.
I know you're going to love this special twist on chocolate cake!
MOCHA CAKE RECIPE
Makes a 9x9" cake or 12 cupcakes.
Oven 350
CAKE INGREDIENTS
1.5 cups flour
1 cup sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vinegar
1 teaspoon pure vanilla extract
⅓ cup vegetable or liquid coconut oil
1 cup cold water
FROSTING INGREDIENTS
½ stick of dairy-free butter
1.5 tablespoons cocoa powder, sifted
½ teaspoon pure vanilla extract
2 cups powdered sugar, sifted
2-3 tablespoons of cold strong coffee
CAKE DIRECTIONS
Mix all the cake ingredients in a large bowl. You can do this by hand or using an electric mixer.
Grease your cake pan if needed.
Pour the cake batter into a 9x9 inch square cake pan or into a muffin tin for cupcakes.
Bake the cake for 20-30 minutes, depending on what pan you use, until a toothpick comes out clean. Try not to overbake it.
Let the cake cool before making homemade frosting.
FROSTING DIRECTIONS
After the cake is cooled, make your homemade mocha frosting.
In your electric mixer whip together the dairy-free butter, sifted cocoa powder, and vanilla extract.
Beat in the sifted powdered sugar, ¼ cup at a time, scraping down the sides as you go.
Then add the strong cold coffee ½ tablespoon at a time until you reach desired consistency.
Beat the frosting on medium-high speed for three more minutes for a nice, whipped texture.
Frost your cooled chocolate cake.
We hope you enjoy this chocolate mocha cake as much as we do!
You can save this mocha cake on Pinterest for later.
You may also love these allergy-friendly sprinkles for your cake.
And you can see more dairy & egg free cake recipes here!
MORE FROSTING RECIPES
Here are more easy dairy-free frosting recipes you may enjoy:
What size tin did you use?
This works for 9x13" cake. Hope that helps!