A little confession: baking is not my favorite form of cooking at all. But I do so often crave a slice of a good chocolate cake to go along with a cup of coffee or tea, and I am pretty picky about what constitutes a good cake 🙂 At a time when the craving hit, and the city was sleeping due to snow, I had no choice but to bake a loaf. I am so happy that I ended up with an easy recipe that I absolutely love. This cake is bursting with rich cocoa flavor, it is not dry nor gooey, and the chocolate topping is the best thing in the world. The recipe is below:
- 1 3/4 cup plant milk
- 1 tablespoon applecider vinegar
- 2 cups flour
- 1 3/4 cup cocoa powder
- 1 teaspoon baking soda
- pinch of salt
- 1 3/4 cups cane sugar
- 1/2 cup coconut oil melted
- 1//2 cup almond butter or any nut butter
- 2 teaspoons vanilla extract
- 1 tablespoon coffee liquor optional
- 2 tablespoons coconut oil melted
- 1/4 cup almond butter any nut butter
- 2 tablespoons maple syrup
- 1 tablespoon cacao powder
- pinch of salt
Preheat the oven to 315 F
Mix the plant milk and vinegar in a bowl and set aside. This is the wet ingredients bowl.
In a separate bowl, sift the flour, cocoa, baking soda, baking powder and salt and set aside.
Into the wet ingredients bowl, add the cane sugar, melted coconut oil, almond butter and vanilla extract and whisk until smooth.
Pour the wet ingredient mix into the dry ingredients bowl and combine well by folding with a silicon spatula.
Pour the cake batter into a 9" baking pan that is lightly coated with coconut oil. I actually used a 6" (15cm) diameter round mold with release.
Bake for about 45-55 mins (exact time depends on the oven). After 40 minutes of baking time, you can check by inserting a toothpick into the middle of the cake. It is done if the toothpick is coming out clean.
Let the cake cool to room temperature.
Combine the topping ingredients in a bowl and drizzle over the cake.