How to Make a Vegan Chocolate Espresso Cake

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

1. Preheat oven to 350 degrees.
2. Mix all dry ingredients for cake in bowl with a fork.
3. Add wet ingredients, stirring thoroughly.
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.