Vegan Chocolate Coffee Cake
oven, cake pan, pastry brush, sharp knife, zester, small bowl, mixing bowl, whisk, sieve, rubber spatula, toothpick , cooling rack
- 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.
- 6¼ g fresh coconut piece
- 31¼ g dark chocolate bar
- sharp knife
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.
- 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.
- ⅛ tsp ground cinnamon
- 2½ g flaxseed flour
- 10 ml water
- 25 g sugar
- 12½ g date molasses
- 12½ ml oil
- ⅛ tsp vanilla extract
- ¼ tsp coffee liqueur/coffee extract
- ⅛ tsp salt
- mixing bowl
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.
- 37½ g flour
- 6¼ tsp unsweetened cocoa powder
- ¼ tsp baking powder
- ⅛ tsp baking soda
- 18¾ ml espresso
- 6¼ tsp balsamic vinegar/dry red wine
- mixing bowl
- 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.
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.
- 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.
Enjoy it as an intense but light desert, or maybe the next morning breakfast...