Dairy-Free Chocolate Cake Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
4 ounces light or dark brown sugar
1 1/2 ounces high-fat Dutch cocoa
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
Adjust oven rack to lower-middle position and preheat to 350 degrees F . Line an 8- by 3-inch anodized aluminum pan with parchment and grease lightly with pan spray.
In a medium mixing bowl, combine brown sugar, Dutch cocoa powder, salt, and baking soda. Whisk until homogeneous, with no visible clumps of cocoa or baking soda , about 1 minute. Under-mixing will give the cake an uneven texture and rise, so don't rush this step. Whisk in olive oil, brewed coffee, eggs, and vanilla. When mixture is smooth and well emulsified, add whole wheat flour and continue mixing only until combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 25 minutes. Cool cake directly in pan for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand. Serve plain, with a sprinkling of powdered sugar, or with fresh fruit.
