This delicious cake is moist and fluffy, topped with some fresh berries from your local farmers market, it’s real treat without a lot of guilt! My dear friend Annie gave me this recipe after baking this yummy desert for me while I was visiting. I have made it since I’ve been back home and I can say it is truly amazing.
1 1/4 cup flour
1/2 or 3/4 cup organic raw sugar*
1/3 cup unsweetened cocoa powder
1 cup of brewed coffee or green tea
1 tsp baking soda
1/3 cup olive oil
2 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup sugar
3 tbs vegan butter or coconut oil
2 tbs soy or coconut milk
2 tbs unsweetened cocoa powder
2 tsp vanilla extract
Preheat oven to 350 lightly grease 8 x 8 dish or pan. Mix dry ingredients then add wet together and blend well. Pour into baking dish. Bake for 30 min or until a toothpick comes out clean. Cool for 1-2 hours.
For chocolate glaze bring first 4 glaze ingredients to a boil in a small sauce pan. Stir frequently. The reduce heat and simmer 2 min. Stir constantly. Remove from heat and stir for a few more min, then add vanilla and spread onto cake. Add berries if using and let cool for 1 hour. Enjoy!
* you can omit sugar for date paste by placing 1 cup pitted dry dates in a food processor and blend until paste forms. You can also try agave nectar as a sweetener