This is a no-fuss cake that is eggs and dairy free.
There are different ways to substitute eggs and for this recipe I used the equation of 1 egg=1 tsp baking soda + 1 Tbs white vinegar.
The final product comes out looking black and burned, but it’s not!
It is not too sweet, and even a little bitter from the cocoa and coffee so you can put some jam on it for extra sweetener, and have it with a tall glass of almond milk. It stores well at room temperature which makes it great for transporting to potlucks and sharing with friends!
2 cup all-purpose flour
1 cup cocoa powder
1 cup sugar
½ cup powdered sugar
1 tsp salt
1 Tbs instant coffee dissolved in 2 Tbs hot water
1 Tbs baking soda
4 Tbs white vinegar
1 ½ cup olive oil
1 cup water (add more if too dry)
1 Tbs vanilla extract (optional)
In a large bowl combine dry ingredients. Mix well.
In a small bowl, dissolve instant coffee in hot water. Stir. Add to dry ingredients.
In a small bowl, make the vegan eggs. Pour baking soda and add white vinegar. Mix. Add to dry ingredients. Add the rest of wet ingredients. Mix and combine well. If it is too dry, add more water. It should have a thick, soupy, smooth texture.
Pour into olive-oil greased glass baking dish. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Enjoy!
Author: Stephanie Lee
Editor: Catherine Monkman
Image: Courtesy of Author