CHOCOLATE ESPRESSO CAKE* + BANANA CHOCOLATE FROSTING [VEGAN]

I had hoped to get a nice shot of this cake when I arrived at my friends potluck last evening, but alas is was attacked and eaten alongside Wayside fried chicken, borscht soup, and blue cheese fig cookies [a rather impressive spread of treats at this potluck]. While I’m certainly not vegan, I enjoy making baked goods that are, as an added challenge for myself and to make a healthy, universally eatable treat for everyone [not gluten free however, but doable].

The cake, Margaret Fox’s Amazon cake found on Food52, I’ve altered slightly for a rich coffee flavor and is so simple to make. The frosting is a strange invention I concocted out of my desire to put bananas in everything and it is so guilt free you could eat it for breakfast! [but seriously, throw some chia seeds in, soak over night and you have chocolate pudding] As my friend Raf put it at the party “This is the first vegan thing I have ever liked.”                                                          photo credit: David Kessel

[ Bon Appétiting, Katie ]

Serves 8-10

CAKE

1 ½ cup flour

⅓ cup unsweetened cocoa powder [I used extra dark]

1 tsp baking soda

1 scant cup sugar

½ tsp salt

5 tsp oil [sunflower, canola, etc.]

1 cup coffee, cooled 

1 ½ tsp vanilla extract

1 TBS cider vinegar

1. Preheat the oven to 350F and grease a 9 inch round cake pan.

2. Sift together the first five ingredients [flour, cocoa, baking soda, sugar + salt]. In a separate bowl whisk together wet ingredients.

3. Combine wet and dry, whisk out any lumps. Pour into greased cake pan and tap the pan on the counter several times to release air bubbles. Bake 25-30 mins until a toothpick comes out clean.

4. Remove from the oven and let cool completely before icing on a plate.

FROSTING

2 very ripe bananas

3 TBS cocoa powder

3 TBS agave syrup 

3 TBS coconut oil [or nut butter of choice]

1. While the cake is in the oven, prepare the frosting by combing all ingredients in a medium sized bowl and beating with a hand beater for several minutes until the frosting is smooth.

2. When the cake has completely cooled, remove from the pan and pour the frosting on top of the cake, spreading just to the edges with a spatula.

3. Top with toasted nuts, shaved chocolate, or any topping that suits you!

*adapted from Food52

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s