How to Make a Vegan Chocolate Espresso Cake

This recipe is a fresh, hip update to Betty Crocker's old "Double Chocolate Cake" recipe. Now, Betty's an expert on the classics, but let's face it... sometimes an old classic needs a modern kick! Espresso makes this chocolate cake a perfectly grown-up indulgence! Since it contains no dairy or eggs, it is naturally cholesterol-free! Dairy and eggs are common allergies, as well, so this is a perfect choice for individuals with those particular food sensitivities.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 2/3 c. all-purpose flour
• 1 c. vegan sugar
• 1/4 c. unsweetened cocoa powder, such as Hershey's or Royal Dutch
• 1 t. baking soda
• 1/2 t. salt
• 1 c. brewed espresso or strong coffee, cooled
• 1/3 c. vegetable or olive oil
• 1 t. vanilla flavoring
• 1/2 c. non-dairy semi-sweet chocolate chips, (such as Tropical Source or the FMV brand from Fred Meyer) set aside
• Mixing bowl and fork
• 8-inch round baking pan
• Non-stick cooking spray or oil for pan
• Oven
• Toothpick

1. Preheat oven to 350 degrees. While oven is preheating, gather your ingredients.

2. Mix all dry ingredients for cake in a bowl with a fork.

3. Add wet ingredients, stirring thoroughly. Batter should be well-mixed but does not need to be whipped.

4. Pour into an oiled 8-inch round cake pan.

5. Sprinkle top of batter with chocolate chips.

6. Bake for 35-40 minutes. Cake is done when toothpick inserted into middle comes out clean. This cake is delicious unadorned, but may also be iced, if desired.

Resources

• How to Make Vegan Iced Coffee

[tundranut]

on 3/21/2009 Sounds so good and looks so easy. Thanks. 5*

[AbbyNormal]

on 6/16/2008 This sounds delicious. You could use carob-chips if you can't find non-dairy chocolate chips.

[L1onherd]

on 6/9/2008 yummy!!!!!!

[leighcamp1]

on 5/26/2008 Sounds Yummy !

[Sharon01]

on 5/26/2008 Looks good to me:)