VANILLA MOCHA RECIPES
VEGAN BASIC VANILLA CAKE RECIPE | ALLRECIPES
This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.
Provided by Christine
Categories White Cake
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1 8x8-inch pan
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
- Stir soy milk and vinegar together in a large glass measuring cup.
- Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
- Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 287.2 calories, CarbohydrateContent 45.3 g, FatContent 10.1 g, FiberContent 0.8 g, ProteinContent 3.4 g, SaturatedFatContent 0.8 g, SodiumContent 380.1 mg, SugarContent 26.5 g
MOCHA BUTTERCREAM FROSTING | MY CAKE SCHOOL
This Mocha Buttercream Frosting is delicious, easy to make, and is a great consistency for piping!
Provided by MYCAKESCHOOL.COM
Total Time 0S
Number Of Ingredients 7
Steps:
- Mix the instant espresso coffee powder into the 1/4 cup of hot water, set aside to cool slightly
- Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt.
- Add half of the powdered sugar and half of the coffee. Beat at medium speed until the powdered sugar is incorporated.
- Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
- This recipe makes 6 cups of frosting. This is enough to fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch cake.
- If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.
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MOCHA BUTTERCREAM FROSTING | MY CAKE SCHOOL
This Mocha Buttercream Frosting is delicious, easy to make, and is a great consistency for piping!
From mycakeschool.com
Reviews 4.6
Total Time 0S
From mycakeschool.com
Reviews 4.6
Total Time 0S
- If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.
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CREAMY CARAMEL MOCHA RECIPE: HOW TO MAKE IT
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Calories 220 calories per serving
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Calories 220 calories per serving
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
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Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu, Ann Arbor, Michigan
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Desserts
Calories 412 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Desserts
Calories 412 calories per serving
- Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
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MOCHA CHOCOLATE ICEBOX CAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 12 hours 20 minutes
Reviews 4.9
Total Time 12 hours 20 minutes
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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MOCHA CHOCOLATE ICEBOX CAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 12 hours 20 minutes
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- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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