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!

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:

1. Healthier than mochaccino cakes I’ve seen.

2. Super quick and easy to make.

3. Ingredients are mostly whole foods.

4. 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!!!