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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
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 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
  • teaspoons vanilla
  • 2 cups flour
  • teaspoons baking soda
  • ½ teaspoon salt
  • 3 tablespoons cocoa

Mocha frosting

  • tablespoons margarine softened
  • 1 cup confectioner's sugar
  • ½ teaspoon vanilla
  • 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 9x13 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.