Mocha Latte Poke Cake

Mocha Latte Poke CakeToday is Hubbyman’s Grandma’s birthday and we are celebrating with a huge family party.  Somehow, I got suckered into cooking almost 30 lbs of brisket and ribs.  {No that was not a typo…I’m cooking 30 pounds of meat for the party.}  Luckily, I was able to get out of making the birthday cake for everyone, but I still wanted something I could eat.  So I whipped up this Mocha Latte Poke Cake just for me.

Can I be honest with you?  I’ve never had a traditional poke cake, so I have no idea how they are supposed to be, but I can say this one is AMAZING!

Silk Mocha Latte

I used Silk’s new Iced Latte drink to make a pudding to pour over my gluten free cake and then topped the whole thing with frosting.  I’ve had Silk Soy Milk in the past and was intrigued by the new Iced Latte drinks and that the soy milk has a label saying it has a new great taste.  I liked it the way it was, but I had to give it a try and it did have an even better taste.  {Love it when things get better!}

Since I can’t have dairy any more, I thought it would be fun to share some Silk soy facts with you.  Silk Soy Milk is:

  • 100% dairy and lactose free,
  • non-GMO (Almond and Soy varieties carry the non-GMO project verified seal),
  • Silk Vanilla has as much calcium as cow milk, and
  • it’s a complete protein.


How to Make a Poke Cake

It’s funny how life has thrown this curve ball at me.  I’ve had to rethink everything.  I can’t even kiss my kids (or have them kiss me) after they’ve had a glass of cow milk or a slice of pizza.  I thought giving up dairy would be super hard, but it’s been remarkably easy.  I think it’s because there are great products out there that make the transition to a dairy-free life so easy!

Mocha Latte Poke Cake

Mocha Latte Poke Cake
A gluten free, dairy free dessert filled with tons of one will know it's gluten free and vegan!
  • 1 box gluten free cake mix (prepared)
  • 2 cups plus ⅛ cup Silk Mocha Iced Latte
  • 3 tbls cornstarch
  • ⅓ cup mini vegan chocolate chips
  • 1½- 2 cups white frosting
  1. Prepare and bake cake according to directions (or swap out butter for nondairy butter and egg replacer for eggs). Remove from oven to cool slightly.
  2. Meanwhile, pour Mocha Latte (reserving ⅛ cup) into medium sauce pan over medium high heat. In a small bowl, mix remaining latte with cornstarch and whisk until cornstarch is fully dissolved with no lumps remaining. Add to heating latte. Whisk continually until latte thickens into pudding. Let cool in the refrigerator for about 30 minutes and then stir in chocolate chips.
  3. Using the back of wooden spoon, poke holes all over cake. Gently pour thickened pudding onto cake (note: you may not use all the and eat it later). Place cake in the refrigerator for 30 minutes for pudding to continue setting up.
  4. Mix frosting well and then gently spread evenly over cake. Store in refrigerator for up to 3 days.
  5. © Around My Family Table

Have you tried Silk recently?  I just love it!  Check them out on Pinterest and  Twitter for recipes and inspiration.  Are you following me on Google + yet?  I’d love to have you head on over and check out my shopping trip and follow along.

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  1. Hi! I googled a recipe for vegan poke cake and found yours. It sounds delish! I would like to make this for a birthday for my son who has a dairy allergy. My question is, is this an 8 x 8 baking dish, or 9 x 13? Thanks for sharing. Can’t wait to try it!

  2. This looks so amazing! for awhile we were dairy/gluten/egg free and it was hard! it’s great that this recipe can be made easily with substitutions and looks AMAZING! I have that cake mix in my pantry and some silk latte so I’m def going to be trying this!!!

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