Dairy Free Chocolate Coffee Cake

Dry ingredients:
  • 1 ½ cups sifted flour
  • 1 ½ cups coconut sugar
  • 1/2 cup sifted dark Cacao powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
Wet ingredients:
  • 80 ml coconut oil
  • 1 large egg room temperature
  • 1 tbsp vanilla essence
  • 190 ml almond milk
  • 190 ml water + 1 tsp instant coffee
Chocolate sauce:
  • 150 ml almond milk
  • 120 g dark dairy free chocolate
  • 150 ml dairy free whipping cream
  1. Sift all the dry ingredients together in a separate bowl.
  2. Mix all the wet ingredients one by one together in a separate bowl.
  3. Line a cheesecake bowl or any baking dish with wax paper and apply some oil to the bottom and edges of the pan.
  4. Dust some cacao on the edges of the pan to stick to the edges.
  5. Mix the dry ingredients into the wet bowl and mix properly until well combined by hand.
  6. Pour the mixture into the pan and bake at 180 C until the stick inserted in the center comes out dry or crumbly – 40-45 min.
  7. Let the cake cool before adding the chocolate sauce.
Chocolate sauce:
  1. Heat milk in a pot over medium heat.
  2. Add chopped chocolate and allow to melt stirring all the time.
  3. Add the cream. Mix thoroughly and take off the heat.
  4. When the cake is cooled – add the chocolate sauce and enjoy.
  5. If the sauce hardens just pop in the microwave for a few seconds and it will melt again.