Vegan Chocolate Espresso Cake

Vegan Chocolate Espresso Cake

Ingredients for the Perfect Vegan Espresso Cake


Ingredients for Cake
1/2 cup all-purpose flour
1/3 cup tablespoons white sugar
vegan chocolate espresso cake with SoChatti chocolate
1/2 teaspoon baking powder
1 tablespoon of espresso
pinch of salt
1/2 teaspoon vanilla extract
1/3 cup almond milk   
2 tablespoons of SoChatti  

    Ingredients for Topping
    1/3 cup brown sugar
    2 tablespoons SoChatti
    2 ounces espresso



      Step 1:

      Preheat oven to 350°F. Grease a small 6-inch cast-iron skillet or a 6-inch cake pan.

      Step 2:

      In a small bowl combine the flour, sugar, baking powder, and salt.   

      Step 3:

      In another medium bowl whisk the wet ingredients. The vanilla extract, almond milk, and SoChatti.  

      Step 4:

      Whisk the dry ingredients into the wet ingredients and combine. Pour into the greased skillet or pan.

      Step 5:

      In a third small bowl combine the topping ingredients. The brown sugar, espresso, and SoChatti. Pour the mixture over the cake mixture that is already in the pan.

      Step 6:

      Bake until a toothpick inserted in the center of the cake comes out clean, about 20-25 minutes. Cool in pan for about 15 minutes.

      Step 7:

      If desired, top with your favorite vegan ice cream and more SoChatti.



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