Updated: May 11
This is an airier version to our chocolate cake which enables you to use this as a cupcake recipe.
If you want a harder version of this cake please add in ½ more flour. This cake is made by the all in one method. Pair with a light and easy ganache and you are in chocolate heaven
3 cups of unbleached flour
1 cup of Dutch processed cocoa powder
1.5 cups of brown sugar
1 tsp baking soda
1 tsp baking powder
¼ cup arrowroot flour
1 teaspoon pink salt
3 tablespoons coffee concentrate
2 cups of almond milk
2-3 tablespoons distilled/apple cider vinegar
1 ½ cup of neutral oil
Vanilla and almond extract to taste
Angostura bitters to taste, optional
Preheat oven to 350 F. Mix dry ingredients together.
Mix wet ingredients together and mix with a whisk.
Combine wet ingredients to dry ones and mix well.
Put into an 8 or 10-inch cake pan and bake for 35 minutes.
Cool and top with chocolate ganache.
½ cup good quality dessert chocolate
½ cup sugar
4 tbs spoons oil
4 tablespoons non dairy milk
Melt and stir until sugar dissolves, pour over warm cake. Chill to set in the fridge.