How to Make a Vegan Chocolate Espresso Cake

By Christina-Marie Wright

Freshly-brewed espresso gives this chocolate cake a kick! Freshly-brewed espresso gives this chocolate cake a kick!

Rate: (4 Ratings)

This recipe is a fresh, hip update to Betty Crocker's old "Double Chocolate Cake" recipe. Since it contains no dairy or eggs, it is naturally cholesterol-free!

Instructions

Difficulty: Moderately Easy

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

Step1
Preheat oven to 350 degrees.
Step2
Mix all dry ingredients for cake in bowl with a fork.
Step3
Add wet ingredients, stirring thoroughly.
Step4
Pour into an oiled 8-inch round cake pan.
Step5
Sprinkle top of batter with chocolate chips.
Step6
Bake for 35-40 minutes. Cake is done when toothpick inserted into middle comes out clean.

Photo/Video Credit

Image from JupiterImages.com

Comments

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AbbyNormal

AbbyNormal said

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

L1onherd

L1onherd said

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

leighcamp1

leighcamp1 said

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on 5/26/2008 Sounds Yummy !

Sharon01

Sharon01 said

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

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eHow Article: How to Make a Vegan Chocolate Espresso Cake

eHow Member: Christina-Marie Wright

Christina-Marie Wright

Authority Authority | 2090 Points

Category: Food & Drink

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