Rate this recipe
4.5/5
(11 Votes)
1 Picture
Ingredients
- 1 1/2 c. unbleached flour
- 3/4 c. dutch process cocoa powder
- 1 c. light brown sugar
- 1 tbsp instant espresso powder
- 3/4 tsp fine sea salt
- 1 tsp baking soda 1/4 tsp baking powder
- 1/2 c. canola oil
- 1/2 c. almond milk
- 1/2 c. soft silken tofu
- 3/4 c. strong brewed coffee
- 1 1/2 tsp pure vanilla extract
Details
Adapted from ohladycakes.com
Preparation
Step 1
Preheat oven to 350˚F. Lightly grease a 10" bundt pan; set aside. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, espresso powder, salt, baking soda and baking powder. Create a well in the center of the dry ingredients and add the oil, milk, tofu, coffee and vanilla extract; whisk 1-2 minutes or until the mixture becomes smooth. Transfer batter to the prepared pan and tap on the counter to remove any air bubbles. Bake at 350˚F for 30-40 minutes, or until a toothpick comes out clean. Allow to cool in pan for 15 minutes then transfer to a cooling rack. Serve with powdered sugar or drizzle with melted chocolate, if desired.
Yield: 8 servings
Review this recipe