Super Moist Vegan Mocha Oatmeal Cake

A delicious recipe for mocha oatmeal cake to enjoy with your morning coffee!

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This recipe for mocha oatmeal cake is a special one for me.

My mom used to make it every year for my birthday when I was younger.

It was my absolute favorite cake!

Don’t worry, she didn’t add real coffee in the cake. She used Postum, which is a coffee alternative that’s caffeine-free.

Perfect for kids and those avoiding caffeine.

I always loved when my mom used to make this cake. The frosting on top was the best part!

Being that I’m vegan and this cake was never vegan, I wanted to be able to make this family favorite so I simply veganized it.

Now, I can enjoy it as much as I want and pass on this deliciously moist mocha oatmeal cake to all those looking for a vegan dessert.

It’s a perfect cake to have with your morning coffee. Nothing goes better with coffee than a mocha cake!

If you love oat recipes, this cookies and cream overnight oats recipe will surely become a hit for you!

Equipment

For this recipe, you will need the following equipment:

• Measuring cups and spoons
• 3 different size mixing bowls
• Whisk
• Baking pan

Once you’ve gathered your equipment together, let’s grab all the ingredients too.

Ingredients

Here are all the ingredients you’ll need to make this vegan mocha oatmeal cake:

Directions

Start by preheating the oven to 350 F or 175 C.

Next, we’ll need to prepare the oat mixture by pouring the coffee, oats, and boiling water into a small bowl. Cover this with a paper towel and let it sit for 20 minutes.

In the meantime, let’s make our flax eggs by adding flax seeds and water into a cup and letting it sit for 15 minutes.

The next step is to cream both sugars and the oil in a large mixing bowl.

Then, we’ll add in the flax eggs and vanilla and mix until combined.

Now, we’re moving on to the dry ingredients. Add the flour, baking soda, salt, and cocoa into a medium bowl and whisk.

By now, the oat mixture likely absorbed all the water and we can pour it into the large bowl of wet ingredients.

Combine this and then we’ll pour in the dry ingredients too. Mix everything until fully incorporated.

We need to grease a baking pan and pour the batter into it.

Bake for 50 minutes or until a toothpick comes out clean when inserted in the center of the cake.

Let’s not forget the icing on the cake, no pun intended – the mocha frosting!

Mocha frosting

The mocha oatmeal cake itself is delicious and moist. However, the frosting on top takes it to another level of goodness!

I just made this cake earlier in the week and I was debating about whether to add the frosting or not.

Don’t get me wrong, it’s not because I don’t like the frosting. It’s more because I was already exhausted from a whole day of work and caring for Haylee.

But I pushed myself for another 5 minutes as I prepared the best part of this cake.

It’s so easy because you just need to add all the ingredients into a small bowl and mix it until it’s fully combined.

Once the cake cools, you can frost it and then of course cut yourself a big slice of this amazing dessert!

Just to point out that if you’re making this for your kids or for those that don’t want caffeine, simply swap the coffee for Postum.

It’s a great alternative that still provides a mocha flavor.

To wrap up

This mocha oatmeal cake is perfect for any occasion and can be easily made for kids too, without caffeine.

Its moist texture and rich frosting make it an excellent cake that will have you coming back for a second slice in an instant!

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Vegan Mocha Oatmeal Cake

A delicious blend of coffee, cocoa, and oatmeal. This cake pairs well with your morning coffee or as an afternoon snack.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 2 tablespoons instant coffee
• 1 cup oatmeal
• 1⅓ cups boiling water
• 2 tablespoons flax seeds
• 6 tablespoons water
• ¾ cup oil
• 1 cup sugar
• 1 cup brown sugar
• 1½ teaspoons vanilla
• 2 cups flour
• 1¼ teaspoons baking soda
• ½ teaspoon salt
• 3 tablespoons cocoa

Mocha frosting

• 1½ tablespoons margarine softened
• 1 cup confectioner's sugar
• ½ teaspoon vanilla
• 1½ tablespoons instant coffee
• 2 tablespoons warm water

Instructions

 

• Preheat oven to 350°F or 175°C.
• In a small bowl, add the coffee, oatmeal, and boiling water.
• Cover with a paper towl and let it sit for 20 minutes.
• Meanwhile, prepare your flax eggs by mixing the flax seeds and water in a cup and letting it sit for 15 minutes.
• In a large bowl, cream both sugars and oil.
• Pour in the flax eggs and vanilla and mix until combined.
• In a medium bowl, whisk the flour, baking soda, salt, and cocoa.
• Pour the oatmeal mixture into the large bowl of wet ingredients and mix.
• Pour the dry ingredients into the bowl of wet ingredients and mix until combined.
• Grease a 9×13 pan and pour in the batter.
• Bake for 50 minutes or until a toothpick comes out clean when inserted in the cake.

Mocha frosting

• Combine all the ingredients in a small bowl and mix until smooth.
• Once the cake has cooled, frost the cake.