Vegan Chocolate Coffee Cake

Too few ratings

Niloufar Doroud

Community Member

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
10
min.
Resting

Ingredients

Servings:-8+
25 g fresh coconut piece
125 g dark chocolate bar
75 g banana/banana peel
10 g flaxseed flour
40 ml water
100 g sugar
50 g date molasses
50 ml oil
½ tsp ground cinnamon
½ tsp salt
½ tsp vanilla extract
1 tsp coffee liqueur/coffee extract
150 g flour
25 tsp unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
75 ml espresso
25 tsp balsamic vinegar/dry red wine

Utensils

  • oven
  • cake pan
  • pastry brush
  • sharp knife
  • zester
  • small bowl
  • mixing bowl
  • whisk
  • sieve
  • rubber spatula
  • toothpick
  • cooling rack
  • Step 1/8

    Preheat the oven to 190 C. Gently grease a 20-25 cm round cake pan with a pastry brush. Dust with flour or wheat bran and set aside.
    • oven
    • cake pan
    • pastry brush

    Preheat the oven to 190 C. Gently grease a 20-25 cm round cake pan with a pastry brush. Dust with flour or wheat bran and set aside.

  • Step 2/8

    Chop the chocolate bar into chunks and set aside. Finely grate/shred the coconut piece with a zester or microplane. The store-bought shredded coconut could be easily replaced here.
    • 25 g fresh coconut piece
    • 125 g dark chocolate bar
    • sharp knife
    • zester

    Chop the chocolate bar into chunks and set aside. Finely grate/shred the coconut piece with a zester or microplane. The store-bought shredded coconut could be easily replaced here.

  • Step 3/8

    • 75 g banana/banana peel
    • small bowl

    Finely separate the inner side of banana peel with a teaspoon. It is possible to use the same amount of a ripen banana instead of peel. In that case, just mash it with a fork. Mix it together with the shredded coconut in a small bowl.

  • Step 4/8

    In a large bowl, mix the ground flax seed with water. Let stand for 5-10 min. Add the coconut-banana mixture, sugar, date molasses, oil, cinnamon, salt, vanilla extract and coffee liqueur to the flax mixture and whisk well to combine.
    • ½ tsp ground cinnamon
    • 10 g flaxseed flour
    • 40 ml water
    • 100 g sugar
    • 50 g date molasses
    • 50 ml oil
    • ½ tsp vanilla extract
    • 1 tsp coffee liqueur/coffee extract
    • ½ tsp salt
    • mixing bowl
    • whisk

    In a large bowl, mix the ground flax seed with water. Let stand for 5-10 min. Add the coconut-banana mixture, sugar, date molasses, oil, cinnamon, salt, vanilla extract and coffee liqueur to the flax mixture and whisk well to combine.

  • Step 5/8

    In a medium bowl, mix the flour, cocoa powder and both baking agents. Sift half of the dry ingredients over the wet mixture and mix once or twice. Stir in the espresso/coffee, then sift the remaining flour mixture over. Gradually pour in the balsamic vinegar and whisk/fold gently.
    • 150 g flour
    • 25 tsp unsweetened cocoa powder
    • ¾ tsp baking powder
    • ½ tsp baking soda
    • 75 ml espresso
    • 25 tsp balsamic vinegar/dry red wine
    • mixing bowl
    • sieve
    • rubber spatula

    In a medium bowl, mix the flour, cocoa powder and both baking agents. Sift half of the dry ingredients over the wet mixture and mix once or twice. Stir in the espresso/coffee, then sift the remaining flour mixture over. Gradually pour in the balsamic vinegar and whisk/fold gently.

  • Step 6/8

    Spoon half of the batter to the prepared pan and scatter half of the chocolate chunks over. Mix the remaining batter and chocolate pieces then distribute over the semi-filled pan. Smooth the top and bake in the oven for 30 min.

    Spoon half of the batter to the prepared pan and scatter half of the chocolate chunks over. Mix the remaining batter and chocolate pieces then distribute over the semi-filled pan. Smooth the top and bake in the oven for 30 min.

  • Step 7/8

    Reduce the oven temperature to 175 C and continue baking for about 10-15 more min. As usual, a toothpick inserted into the center should come out clean. Briefly cool the cake into the pan, then remove and cool completely onto a rack.
    • toothpick
    • cooling rack

    Reduce the oven temperature to 175 C and continue baking for about 10-15 more min. As usual, a toothpick inserted into the center should come out clean. Briefly cool the cake into the pan, then remove and cool completely onto a rack.

  • Step 8/8

    Enjoy it as an intense but light desert, or maybe the next morning breakfast...

    Enjoy it as an intense but light desert, or maybe the next morning breakfast...

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