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Mocha Frosted Snack Cake

Total Time

Prep: 20 min. Bake: 35 min. + cooling


9 servings

Here's a lighter version of a chocolate mocha cake I've been baking for my family for over 30 years. I replaced part of the sugar with a lower-calorie sugar blend and some of the oil with applesauce. It turned out just as delicious.—Donna Roberts, Manhattan, Kansas
Mocha Frosted Snack Cake Recipe photo by Taste of Home


  • 1 teaspoon instant coffee granules
  • 1 cup boiling water
  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/4 cup sugar blend
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant coffee granules
  • 1 tablespoon fat-free milk
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 3 tablespoons reduced-fat butter, softened
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray.
  2. In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into coffee mixture. Add to flour mixture; stir just until moistened.
  3. Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  4. For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners' sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over cake.
<B>Editor's Note:</B> This recipe was tested with Splenda Sugar Blend for Baking and Land O'Lakes light stick butter.

Nutrition Facts

1 piece: 280 calories, 6g fat (2g saturated fat), 7mg cholesterol, 301mg sodium, 56g carbohydrate (32g sugars, 1g fiber), 3g protein.

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