CHOCOLATE ESPRESSO CAKE

From: http://www.ohladycakes.com
Photo by Sarah-Lyn W.
Adapted from ohladycakes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ohladycakes.com

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

Directions

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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