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Sarah-Lyn

CHOCOLATE ESPRESSO CAKE

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From: http://www.ohladycakes.com

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Rate this recipe 4.5/5 (11 Votes)
CHOCOLATE ESPRESSO CAKE 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

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