Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up on chocolate frosting sprinkled with sea salt

Salted Chocolate Mocha Snack Cake


  • Author: Jenna Barnard
  • Total Time: 50 minutes + 2 hours cooling
  • Yield: 6 slices

Description

This rich chocolate snack cake is made with fresh brewed coffee and topped with fudgy chocolate mocha frosting. It’s also completely gluten free and vegan but you would never even know! It’s so flavorful, so moist, and so delicious.


Ingredients

Chocolate Cake

  • 1 1/2 cups (200g) gluten free baking flour
  • 1/2 cup (50g) unsweetened dutch process cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup (295ml) hot brewed coffee
  • 1/3 cup (85g) creamy SunButter
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Chocolate Frosting

  • 3.5 oz 70% vegan dark chocolate, chopped
  • 1 tsp instant coffee granules
  • 1/2 cup (120g) creamy SunButter
  • 1/2 cup (60g) powdered sugar
  • Flaky sea salt, for sprinkling

Instructions

Chocolate Cake

  1. Preheat the oven to 350F and grease and line a square 8×8 baking pan with parchment paper. Allow the paper to hang over the sides for easy release.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the coffee, SunButter, vanilla, and vinegar. The SunButter may not fully incorporate, but that’s OK.
  4. Pour the wet ingredients into the dry ingredients and whisk to combine.
  5. Pour the batter into the pan and bake for 25-30 minutes.
  6. Allow the cake to cool at room temp for about 30 minutes, then transfer to the refrigerator to chill for another 1-2 hours, or until the cake is completely cooled.

Chocolate Frosting

  1. While the cake cools, make the frosting by adding the chopped chocolate, coffee granules, and SunButter to a heat safe dish.
  2. Microwave in 30 second intervals, stirring between each time, until smooth. It shouldn’t take more than 60 seconds total.
  3. Stir in the powdered sugar 1/4 cup at a time. Allow the frosting to sit at room temperature while the cake continues to chill. As the frosting cools down, it will thicken into a spreadable consistency. If it thickens and cools TOO much, pop it in the microwave for 10 seconds to loosen up.
  4. Spread the frosting over the chilled cake and sprinkle with sea salt. Then slice and enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate snack cake, gluten free chocolate cake, gluten free chocolate snack cake, mocha chocolate cake, vegan chocolate cake, vegan chocolate snack cake

Recipe Card powered byTasty Recipes