Dairy-Free Chocolate Cake

Ingredients

• 4 ounces light or dark brown sugar
• 1 1/2 ounces high-fat Dutch cocoa; see our top Dutch cocoa picks for recommendations
• Shy 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 3/4 teaspoon baking soda
• 4 1/2 ounces extra-virgin olive oil
• 4 ounces brewed black coffee, or black tea such as Assam, any temperature
• 2 large eggs, straight from the fridge
• 1/4 ounce vanilla extract
• 2 1/2 ounces whole wheat flour, such as Bob's Red Mill
• Optional garnishes: powdered sugar, preferably organic, or fresh fruit

Directions

1. Set a rack in the lower-middle part of the oven, then heat the oven to 350 degrees F (180 degrees C). Fit parchment into an 8- by 3-inch anodized aluminum pan, then coat it lightly with pan spray.
2. In a medium mixing bowl, add the brown sugar, Dutch cocoa powder, salt, and baking soda. Whisk until the mixture looks even and the cocoa and baking soda have disappeared into it, about 1 minute. A few brown sugar bits are fine, but don’t skimp here, since uneven mixing can lead to a patchy crumb and a lopsided rise.
3. Add the olive oil, brewed coffee, eggs, and vanilla, and whisk until everything is glossy, smooth, and fully blended. Stir in the whole wheat flour just until it disappears, then transfer the batter to the prepared pan. Bake until the cake feels set, but a gentle press still marks the domed top, about 25 minutes. If you check with a toothpick in the center, it should come out with a few crumbs clinging to it.
4. Leave the cake in the pan to cool for 1 hour. Slide a butter knife around the sides to release it, turn it out onto a wire rack, remove the parchment, and flip it right side up onto a serving platter or cake stand. Serve it as is, dust it with powdered sugar, or add fresh fruit.