Chocolate Espresso Cake
Simple cake that works well with many meals.
Equipment
- Bundt pan
Ingredients
- 1 ½ cup unbleached flour
- ¾ cup cocoa powder
- 1 cup light brown sugar
- 1 tbsp instant espresso powder
- ¾ tsp fine sea salt
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ cup canola oil
- ½ cup almond milk
- ½ cup soft silken tofu
- ¾ cup strong drip coffee
- 1 ½ tsp pure vanilla extract
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°.
- Lightly grease a 10’ Bundt pan and set aside.
- In a large bowl, whisk together all dry ingredients. Create a well in the center of the dry ingredients and add the remaining ingredients.
- Whisk together until the mixture is thoroughly combined and smooth, 3-4 minutes.
- Pour the batter into the prepared pan and bake for 30-40 minutes, until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes. Remove from pan and transfer to a wire rack and let it cool completely.
- Serve with a dusting of powdered sugar.
Notes
Don't add the powdered sugar dusting until the cake is completely cool, otherwise the sugar will melt.