I love sweet treats for myself and the kids, but I try to make them as healthy as I can. Healthy doesn’t have to be boring!
Always looking for new recipes to try, I came across a chocolate cake recipe in an issue of Mother Earth Living. I made some modifications to veganize it and opted to leave off frosting and bake as a single layer.
I have to say that this is the lightest cake I’ve made. It was firm like a brownie after a night in the fridge but once I put it at room temperature again, the light texture was back.
This may be my new favorite chocolate cake recipe!
1 cup coffee
1 1/2 cup raw cacao powder (or cocoa powder)
1 cup coconut oil (room temperature or melted)
2 cups sugar
4 egg equivalents (6 tsp EnerG + 8 Tbsp water, whisked together)
2 tsp pure vanilla extract
1 3/4 cup whole wheat flour
1/2 cup almond flour
1 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
1 cup coconut cream, whipped (chill can of coconut milk at least 24 hours in advance)
Preheat over to 350 F.
Whisk cacao powder into hot coffee and set aside to cool.
In stand mixer, mix coconut oil and sugar for several minutes, until creamy.
Prepare egg equivalents, add to sugar/oil mixture and mix until combined. Add vanilla and continue to mix.
In a separate bowl, combine flours, salt, baking soda and baking powder. Fold dry ingredients into wet ingredients. Do not overmix.
Open can of coconut milk and pull off the solid cream layer into a small bowl. With a hand mixer, beat until fluffy. Fold into cake batter until just combined.
Grease baking dish (I used a glass 9″ x 12″ dish but cake pans would also work if you wanted to frost) and sprinkle with cacao powder. Pour in batter and bake 25 minutes. Check center with toothpick and bake until it comes out clean (In my glass pan, it took 35 minutes).
Transfer to cooling racks and let cool completely before removing.