Vegan Chocolate Coffee Cake

Vegan Chocolate Coffee Cake

Based on 0 ratings
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Niloufar Doroud

Community member

"Chocolate is always good, especially when it rhymes with coffee. In this cake, I added a touch of banana and coconut to complete the lyric… I like my cake somehow thin, maybe because of the patterned cake pan you might have seen in the picture. If you prefer thicker cakes, simply bake the cake in a smaller pan or double the recipe."

Difficulty

Easy 👌

Preparation

15 min

Baking

45 min

Resting

10 min

Ingredients

2Servings
g
fresh coconut piece
31¼ g
dark chocolate bar
18¾ g
banana/banana peel
g
flaxseed flour
10 ml
water
25 g
sugar
12½ g
date molasses
12½ ml
oil
tsp
ground cinnamon
tsp
salt
tsp
vanilla extract
¼ tsp
coffee liqueur/coffee extract
37½ g
flour
tsp
unsweetened cocoa powder
¼ tsp
baking powder
tsp
baking soda
18¾ ml
espresso
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

Recipes made to your taste

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  • 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.
    • g fresh coconut piece
    • 31¼ 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

    • 18¾ 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.
    • tsp ground cinnamon
    • g flaxseed flour
    • 10 ml water
    • 25 g sugar
    • 12½ g date molasses
    • 12½ ml oil
    • tsp vanilla extract
    • ¼ tsp coffee liqueur/coffee extract
    • 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.
    • 37½ g flour
    • tsp unsweetened cocoa powder
    • ¼ tsp baking powder
    • tsp baking soda
    • 18¾ ml espresso
    • 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...

  • Enjoy your meal!

    Vegan Chocolate Coffee Cake

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