Sticky Mocha Squares

After eating a similar dessert to this one at a neighbour’s house, Dunja Gulin was inspired to create a vegan version. You can also use half semolina and half unbleached flour, but the grainy texture is what makes these squares so interesting.


30 g/1/3 cup cocoa powder

2 teaspoons bicarbonate of/baking soda

360 g/2 cups semolina/farina

¼ teaspoon salt

230 ml/1 cup plain soy yogurt

230 ml/1 cup plain soy milk (vanilla-flavoured or plain)

½ teaspoon apple cider vinegar

100 g/½ cup sunflower oil

195 g/¾ cup pure maple syrup

1 teaspoon coffee extract


100 g/½ cup coconut oil

170 ml/¾ cup non-dairy milk

100 g/3½ oz. vegan dark/bittersweet chocolate, finely chopped

¼ teaspoon bourbon vanilla powder

4 tablespoons brown rice or pure maple syrup

1 teaspoon coffee extract

23 x 30-cm/9 x 12-in. baking pan, oiled

Makes about 20


Preheat the oven to 180°C (350°F) Gas 4.

Sift together the cocoa powder and bicarbonate of/baking soda in a mixing bowl, then mix in the semolina/farina and salt.

In a separate bowl, whisk together the yogurt, milk, vinegar, oil, syrup and coffee extract. Pour into the bowl of dry ingredients and mix with a wooden spoon until combined.

Spoon the cake mixture into the prepared baking pan and spread level with a spatula. Bake in the preheated oven for 25 minutes. 

Meanwhile, for the glaze, if the coconut oil has solidified, put the jar in a bowl of hot water until the oil has softened.

Heat the milk in a saucepan until hot but not boiling, then remove from the heat, add the chocolate and allow to melt. Stir until smooth.

Add the coconut oil, vanilla powder, syrup and coffee extract to the pan and whisk to get a smooth glaze. Keep warm until the cake has finished baking. 

Pour the glaze over the hot cake in the pan and allow to cool completely. Most of the glaze will be absorbed by the cake and this is what makes it so moist.

Serve at room temperature on the day of baking if possible (or the next day), cut into slices.


This recipe is from Vegan Baking by Dunja Gulin. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list  here.