Mocha chocolate cake

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» Mocha chocolate cake

Look up 'decadence' in the dictionary and it's quite likely you'll find a picture of this cake (well, probably not, but that's clearly an oversight by the publisher!)



  • 8 oz (225g) self raising wholemeal flour
  • 6 level dssp cocoa powder
  • 1 level tsp bicarbonate of soda
  • 1 level tsp cream of tartar
  • 2 tbsp soya flour
  • 7 oz (200g) caster sugar
  • 9 fl oz (250ml) water


  • 2 oz (55g) vegan margarine
  • 4 oz (55g) icing sugar
  • 1 tsp coffee essence or v. strong coffee
  • Few drops of vanilla essence


  • 1 bar vegan chocolate
  • 1-2 tbsp boiling water
  • chocolate covered coffee beans - optional


  1. Preheat oven to 200C/400F/gas mark 6.
  2. Sift flour into a basin with the cocoa powder, bicarbonate of soda and cream of tartar. Add soya flour and sugar, and then mix together. Stir in the water.
  3. Turn evenly into two greased 7 inch sandwich tins. Bake in the pre-heated oven for about 25 minutes. Leave in the tins until cool before turning out.
  4. Make the filling: cream the margarine with half the sugar, then add remainder and cream again. Stir in coffee essence or strong coffee gradually to required consistency. When smooth add a few drops of vanilla essence.
  5. Make the topping: melt the chocolate in a double saucepan and add boiling water. The more water added the softer the topping.
  6. Spread on top of cake and leave to set. If desired decorate with chocolate covered coffee beans.
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