Lenten Chocolate Mocha Cake (or Cupcakes)

This is a light cake and the coffee adds a nice rich flavor. Sprinkle confectioner’s sugar on top or use a vegan chocolate icing

Lenten Chocolate Mocha Cake

Course: Dessert


  • 3 cups flour less 3 tablespoons
  • 1 teaspoon salt
  • 2 cups coffee strong, cold
  • 2 tablespoons white vinegar
  • 2 teaspoons baking soda
  • 1/2 cup cocoa Hershey's or dutch
  • 1 cup oil
  • 1 tablespoon vanilla extract pure
  • 2 cup sugar


  • Sift or whisk all dry ingredients together, combine remaining ingredients together & add to flour. Beat w/ mixer until smooth. Pour into greased & floured 13x9 pan. Bake at 350 degrees approximately 35-40 minutes. Cool, and if desired, dust w/ confectioners sugar or make your favorite Lenten frosting.

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  1. WARNING: this recipe is missing sugar! I added 1-1/2 cups of sugar. If you don’t add sugar (or something sweet), it will not taste good!

  2. I actually submitted this recipe quite a few years back & IT IS STILL not correct!! It was 2 cups of sugar, I imagine you could cut it back if desired..I made it for coffee hour yesterday and used dark choc. cocoa and 2 cups sugar was perfect.

  3. Moist and delicious (not greasy) — a must have recipe for the Lenten season. I used a decorative bundt pan and sprinkled with powdered sugar when cake cooled.

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