Protein Mochaccino Vegan Cake
This amazing protein mochaccino vegan cake is what you need for your next coffee break! It’s naturally protein-rich, refined sugar-free, eggless, nut free, oil free, and tastes so good!
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This is a tiny cake, hubby and I ate it over the course of one and half days, guilt free, nutritious, and so damn tasty.
Healthy Protein Mochaccino Vegan Cake
If you love coffee and chocolate, this is for you. If the recipe is too small for you, just double the ingredients, that’s what I will do if I take it to a party. I love this little cake because it’s:
Healthier than mochaccino cakes I’ve seen.
Super quick and easy to make.
Ingredients are mostly whole foods.
It’s small, so no worries if you eat the whole cake!
Simple Ingredients
Cocoa powder
Whole wheat flour
Lupini flour (protein)
Tahini
Maple syrup
Plant based milk (unsweetened)
Apple cider vinegar
Coffee
If you can’t find lupini flour in your country, replace with chickpea flour.
Tahini replacement: This cake also works nicely with peanut butter or sunflower seed butter.
How to Make Protein Mochaccino Vegan Cake?
You need a bowl and a baking pan for this recipe.
Mix dry ingredients first.
Then start adding wet ingredients one by one and stirring in between until batter is smooth.
Pour mix in baking pan and bake.
Let it cool and enjoy!
This Vegan Mochaccino Cake Is
Nut free
Oil free
Egg-free
Dairy-free (without butter)
Healthier than most mochaccino cakes I’ve seen
Refined sugar-free
Easy to make
Small and guilt free
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Protein Mochaccino Vegan Cake
This amazing protein mochaccino vegan cake is what you need for your next coffee break! It’s naturally protein-rich, refined sugar-free, eggless, nut free, oil free, and tastes so good!
Ingredients (US Customary)
- Dry ingredients:
- 1/3 cup + 1 tbsp cocoa powder
- 1/2 cup whole wheat flour
- 1/2 cup lupini flour (protein)
- 1 1/2 tsp baking powder
- Wet ingredients:
- 1/4 cup tahini (or nut butter)
- 1/3 cup maple syrup
- 3/4 cup plant based milk (unsweetened)
- 1 tsp apple cider vinegar
- 1/4 cup coffee (liquid, made concentrated in the coffee maker)
Ingredients (Metric)
- Dry ingredients:
- 42 grs cocoa powder
- 60 grs whole wheat flour
- 60 grs lupini flour (protein)
- 1 1/2 tsp baking powder
- Wet ingredients:
- 65 grs tahini (or nut butter)
- 107 grs maple syrup
- 188 ml plant based milk (unsweetened, liquid)
- 1 tsp Apple cider vinegar
- 60 ml coffee (liquid, made concentrated in the coffee maker)
Instructions
- Method: mix dry ingredients first and then start adding wet ingredients one by one and stirring in between until batter is smooth.
- Pour mix in a greased baking pan (7” round) and bake for 25-27 minutes. Let cool and enjoy!
- This cake is not super sweet so taste it and decide if you want it sweeter.
- Topping story: I made a vegan Mochaccino merengue to go on top. It’s crazy yummy but I’m not 100% happy with the texture so I will improve that recipe and share it later.
Notes
Protein content: lupini flour is 40% protein, but if you can't find it in your country, replace it with chickpea flour.
Tahini replacement? Yes, you can use sunflower seed butter or peanut butter.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 196 | ||
| % Daily Value* | ||
| Total Fat 7g | 11% | |
| Saturated Fat 1.4g | 8% | |
| Total Carbohydrates 30g | 12% | |
| Fiber 6g | 21% | |
| Sugar 11g | 27% | |
| Protein 8g | 10% | |
*Values are based on a 2000 calorie diet.
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