Chocolate Mocha Cake

Recipe adapted from Alison,

Fudgy, chocolate-y, and delicious, this gluten-free vegan cake is full of flavor and contains a unique ingredient - aquafaba. It’s sure to be a crowd-pleaser!  

Chocolate Mocha Cake

Prep Time

10 minutes

Cook Time

35 minutes


24 Cupcakes


1 1⁄2 cups sugar
2 cups flour, gluten-free
1⁄2 teaspoon xanthan gum (if flour blend does not already contain it)
3⁄4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
9 tablespoons aquafaba (*)
1 cup coconut milk, light
1⁄2 cup vegetable oil
1 vanilla bean (seeds from 1 bean)
1 cup coffee (brewed)


*Aquafaba is the cooking liquid leftover from preparing beans, used in place of eggs in just about any recipe. You can use the “aquafaba” from cooking dry beans, or you can pour off the liquid from beans in a can. Use 3 Tbsp of aquafaba for 1 egg. If a recipe calls for whipped eggs or whipped egg whites, treat the aquafaba similarly.

Preheat oven to 350F. Prepare baking pans with cooking spray or parchment paper.

Combine sugar, flour, xanthan gum (if needed), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add in aquafaba, coconut milk, oil, and vanilla. Mix until smooth. Add coffee (while hot) slowly to the mix. Pour the runny mixture into prepared baking pans and bake for 35 minutes.

Top with any of your favorite frostings (coconut cream frosting works well!) and fresh berries.