Mom’s Dairy-Free Chocolate Coffee Cake
Author: Kerri
Recipe type: Dessert
Cuisine: American
Serves: 12 slices
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup Dutch-processed (baking) cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 (14-ounce) can full-fat coconut milk (not coconut milk beverage in the carton)
- 1 cup strong brewed coffee
- 2 eggs (see post above for egg-free options)
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- Preheat your oven to 350ºF. Grease and flour a 10-inch bundt pan.
- In a mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add the coconut milk, coffee, eggs, vinegar, and vanilla, and beat with a hand mixer on medium speed for 2 minutes.
- Scrape the batter into your prepared bundt pan.
- Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool for about 40 minutes before serving.
Serving size: 1 slice Calories: 285 Fat: 7.7g Saturated fat: 4.8g Carbohydrates: 51.9g Sugar: 34.7g Sodium: 337mg Fiber: 2.5g Protein: 4.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chocolate-coffee-cake
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