Chocolate Mocha Sheet Cake (Vegan, Gluten Free)

Ingredients

Cake

2 cups Bob's red Mill Gluten Free 1:1 Flour
1 cup organic sugar cane
3/4 cup cocoa powder
2 tablespoons instant coffee
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup oat milk
3/4 cup vegetable oil
1/2 cup water
2 flax eggs (2 tablespoons of ground flax or chia seed with 6 tablespoons of water)
1 teaspoon vanilla extract

Coffee Frosting

1 cup vegan butter, room temperature
3 cups icing sugar, sifted
1-2 tablespoons strong brewed coffee, cooled *see notes
1-2 tablespoons oat milk (or milk alternative), as needed
1 teaspoon vanilla extract

Garnish

Handful of fresh berries, mint leaves, dried edible flowers

Instructions

Preheat the oven to 350℉. Lightly grease an 11"x 8" pan.
In a small bowl make your flax egg by combining 2 tablespoons ground flax or chia with 6 tablespoons water. Stir and set aside.
In a large bowl mix the dry ingredients - flour, sugar, cocoa powder, instant coffee, baking powder, baking soda and sea salt. Mix until there are no clumps.
In a separate bowl whisk the wet ingredients - oat milk, oil, vanilla and flax egg.
Pour the wet ingredients into the dry and fold together. Do not over mix. The batter will be somewhat clumpy and thick, more like brownie batter. Spread the mixture evenly into the prepared pan. Bake for 40-45 minutes until a toothpick inserted comes out clean. Let the cake cool completely in the pan.
To make the icing place the butter into a large bowl and use an electric mixer to beat until smooth. On a low speed gradually add the icing sugar, vanilla and 1 tablespoon of coffee. If you want a strong coffee flavor add another tablespoon of coffee, but note that the color of the icing will be darker then in the pictures (I used 1 tablespoon). Add oat milk as necessary to reach a smooth consistency.
Spread the icing on top of the cooled cake. Top with fresh berries, mint and dried edible flowers if desired. Serve directly from the pan. Keep the leftovers in a sealed container in the fridge. This cake with stay moist for 3-4 days. Bring it to room temperature before serving. Enjoy!

Notes

*For the icing either strong brewed coffee, espresso or instant coffee will work. For instant coffee add 2 tablespoons of instant coffee to 2 tablespoons of hot water and stir until dissolved.

*I used an 11"x 8" pan. A larger pan may be used but the cake won't be as thick. It would also probably work with two 6" round pans for a layer cake.

Nutrition