Vegan Liquid Chocolate Mocha Recipes

CHOCOLATE MOCHA CAKE I

Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories Desserts Cakes Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

CHOCOLATE MOCHA POTS

Chocolate Mocha Pots image

High Octane chocolate fix, which hasn't any sugar. (as such) can be frozen. I find it a little too rich as written, and usually fold through 1 cup of whipped cream. I serve these in small cups (very rich) with their saucer and a cream wafer biscuit.

Provided by mummamills

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

6 eggs, separated
1 ounce butter
6 ounces chocolate
1 1/2 tablespoons rum
3 tablespoons coffee extract (or 2 teaspoons instant coffee dissolved in a little water)
whipped cream (to garnish)

Steps:

Put the egg yolks, butter and chocolate in a heat-proof bowl, set over a pan of hot water.
Cook gently, whisking occasionally, until chocolate has melted.
Remove from heat and whisk in the rum and coffee.
Beat the egg whites until stiff, and fold into the coffee mixture until thoroughly mixed.
Pour into 8 small ramekins or pots or cups, and refrigerate to set.
Decorate with whipped cream and chocolate shavings.
If TRULY showing off, decorate with fresh strawberries and cream.

Nutrition Facts : Calories 205.6, Fat 17.6, SaturatedFat 9.9, Cholesterol 147.1, Sodium 84.1, Carbohydrate 7.2, Fiber 3.5, Sugar 0.9, Protein 7.5

VEGAN LIQUID-CHOCOLATE MOCHA

Vegan Liquid-Chocolate Mocha image

This is very rich. I invented it because I have to be on a dairy-free diet, and I really miss those fancy mochas and lattes. Soy milk doesn't do it for me. I think this is a really tasty treat, and I might just keep drinking it, even when I can reintroduce dairy!

Provided by cookinfunmommy

Categories Beverages

Time 5m

Yield 12 oz, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon cocoa powder (rounded)
1 tablespoon sugar (level)
3/4 cup strong coffee
3/4 cup hemp milk (or a nut milk)
1 ounce dark chocolate (70%)
1/2 teaspoon vanilla extract
1 tablespoon Soy Whip (optional)

Steps:

Place cocoa powder and sugar in a large mug.
Add hot coffee. (I brew mine directly into the mug).
Stir to dissolve cocoa and sugar.
Add hemp milk and stir.
Add chocolate. Microwave until hot, but not boiling. (This takes 90 seconds on my rather low-powered microwave). (Boiling will cause the hemp milk to separate).
Add vanilla extract and stir to blend in the chocolate. (This takes more than a quick stir).
Top with soy whip, if desired.

Nutrition Facts : Calories 211, Fat 15.6, SaturatedFat 9.6, Sodium 11.7, Carbohydrate 24.2, Fiber 6.5, Sugar 13.2, Protein 4.9

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