Description
Indulgent Chocolate Cake with Dandelion Root Coffee blends rich earthy flavors into a delightful dessert experience. Smooth cocoa notes mingle with herbal undertones, creating a unique culinary journey you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- 1 cup (200 grams) coconut sugar
- 1 cup (240 milliliters) strong brewed dandelion root coffee (cooled)
Liquid Ingredients:
- ½ cup (120 milliliters) non-dairy milk (almond, oat, or soy)
- ½ cup (120 milliliters) neutral oil (like avocado or sunflower)
- 1 tablespoon (15 milliliters) apple cider vinegar
- 1 teaspoon (5 milliliters) vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (2.5 grams) salt
Optional Chocolate Glaze or Frosting:
- ½ cup (85 grams) dairy-free chocolate chips
- 2 tablespoons (30 milliliters) coconut cream or non-dairy milk
Instructions
- Craft a robust dandelion root infusion by steeping roasted roots in boiling water for 10-15 minutes, then strain and allow to cool to room temperature.
- Calibrate oven temperature to 350F (175C) and prepare an 8-inch baking vessel by applying a light coating of oil and optionally lining with parchment paper.
- Create a liquid foundation by vigorously whisking together the dandelion coffee essence, plant-based milk, culinary oil, tangy vinegar, and aromatic vanilla extract in a spacious mixing bowl.
- Sift the dry elements – flour, rich cocoa powder, granulated sugar, leavening agent, and mineral salt – into a separate receptacle, ensuring a uniform mixture.
- Gently merge the dry components with the liquid mixture, stirring until a smooth, homogeneous batter forms, taking care to avoid excessive agitation.
- Transfer the velvety batter into the prepared baking dish, then slide into the preheated oven, allowing it to transform for 30-35 minutes until a probing utensil emerges pristine when inserted.
- Once completely cooled, optionally embellish with a luxurious glaze by melting chocolate chips into silky coconut cream and delicately draping over the cake’s surface.
Notes
- Steep dandelion root coffee precisely to extract maximum flavor without bitterness, ensuring a robust yet smooth coffee base for the cake.
- Use room temperature ingredients to help them blend more evenly, creating a more consistent cake texture and preventing clumping.
- Consider substituting gluten-free flour blend for traditional flour to make the recipe suitable for those with gluten sensitivities.
- Adjust baking time slightly for different pan sizes, watching the cake closely to prevent over or underbaking, which can affect moisture and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 14 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg