Healthy Mocha Cake

There are going to be those days where you just need a piece (or two) of cake. It happens to the best of us. So why not treat yourself with something that is filled with ingredients you can pronounce.
Even if it is not for you, but for your children. Wouldn’t you feel better giving them a healthier alternative? I do!
This cake is light when you bite into it but then has a nice fudgy texture.
I can’t tell you how long it lasts as it is gone too soon. I have a feeling you will enjoy it as much as we do!

Healthy Mocha Cake
Adapted from veganricha

1/4 cup coconut oil 
1/4 cup maple syrup
a few drops of liquid stevia, optional but will make a sweeter cake
1/4 cup almond milk or soy milk
1/4 cup water
1 Tb instant coffee (omit for a chocolate cake)
1/2 bar dark chocolate, 60% and up or about 1/3 cup chocolate chips
1 tsp apple cider vinegar
1 tsp vanilla
2 Tb ground flaxseed
2 Tb unsweetened cocoa powder
1 cup whole wheat flour
1 tsp baking powder

Preheat oven to 350F. Spray an 8×8 square pan with non stick cooking spray.
In a large microwave safe bowl place the coconut oil, maple syrup, almond/soy milk, and water. Microwave till warm and then add in the instant coffee and chocolate. Stir till chocolate is melted. You may need to microwave a few seconds more so chocolate melts. 
After that is combined add in the rest of the ingredients. Stir till combined. 
Pour mixture into greased pan and bake 20-25 minutes.
Allow to cool, then cut and serve with a cup of coffee. 

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