Whole wheat Mocha Cake

Whole wheat Mocha Cake

Coffee and chocolate pair really well together. This recipe is made using our non alkalised unsweetened cocoa powder which has an earthy flavour tone!



  • Large eggs (at room temperature) - 2 no.
  • Sunflower/canola/vegetable oil (any neural oil) - 100 ml
  • Warm water - 60ml mixed with Instant coffee - 2 tbsp (add more if you want a stronger coffee flavor)
  • Vanilla extract - 1 tspn
  • Yogurt (at room temperature) - 120 ml



  • Preheat your oven to 180°C.
  • Whisk the wet and dry ingredients separately.
  • Add the wet ingredients to the dry ingredients. Gently fold and combine with a spatula - do not over mix. The batter will be slightly lumpy.
  • Add to a greased 9inch cake tin. Bake at 180°C for 35-45 min. Check with a toothpick - should come out clean with a few crumbs.
Let it cool. Eat!

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