I didn't make this cake perfectly. I underbaked it, meaning I had a bit of a tiny lava cake situation in the middle. I didn't grease the pan high enough, so it stuck around the rim. I don't think I mixed it enough, in fear of overmixing, so one bite tasted like baking soda, whoops. It's a bit droopy in the middle. But you know what, it tastes good, the whipped cream is a nice pairing, and sometimes you just want something you can pull together quickly without special ingredients. Oh yeah, also this is a vegan recipe! It reminds me quite a bit of the flavor of the Morning Loaf recipe I've made a bunch since it originally showed up in JennyBakes, but it relies on coconut oil and espresso powder.
Chocolate Pantry Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup oil (Deb likes olive, I used vegetable and olive half and half)
- 1 1/2 cups cold coffee
- 1 tablespoon cider vinegar or white vinegar
2. Stir dry ingredients together with a whisk, knocking out any lumps in the brown sugar and cocoa powder.
3. Whisk in oil, then add in coffee and vinegar until smooth.
4. Scrape into pan. Bake 30-35 minutes or until tester comes out clean.
5. Go to Deb's recipe for the glaze or just serve with whipped cream or dusted with powdered sugar. (Oh yeah and if you use real whipped cream, again, that renders it unvegan.)
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