Monday, November 14, 2011

Dairy, Egg, and Nut Free Mocha Cake with Coffee Frosting

I love chocolate and I love coffee.  They are a natural match made in dessert heaven!  This recipe is one that I have been working on and trying out numerous times.  Not that I mind that.  I'm still not sure that I'm 100% satisfied with it yet, but I want to know what other home bakers think.  

2 ½ c flour
2 c sugar
2/3 c cocoa
2 tsp b powder
½ tsp salt
1 tsp b soda
1 tsp vanilla
2/3 c canola oil
1 c soy milk plus 2 tbs coffee syrup and 3 tbs vinegar
1 c hot decaf coffee (double strength)

Preheat the oven to 350 degrees.  Grease 2 round cake pans with shortening and dust with flour.  Add the dry ingredients to a large mixing bowl and stir together.  Make a well in the center and add the remaining ingredients.  Mix with an electric mixer until well blended.  Spoon the batter into the pans and bale for 35 minutes at 350 degrees.  Cool on racks for 10 minutes and remove from pans.  Cool completely and frost with Coffee Frosting.   

Coffee Frosting


3 c powdered sugar
1/3 c soybutter or shortening
1 ½ tsp vanilla
2 tbs double strength decaf coffee

Cream together all ingredients with an electric mixer until well blended.  Frosts and fills a two layer round cake or 24 cupcakes.  Double the recipe for lots of frosting when piping cupcakes.  

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