How Do You Make A Vegan Chocolate Espresso Cake?
This recipe is a fresh, hip update to Betty Crocker’s old “Double Chocolate Cake” recipe. Now, Betty’s an expert on the classics, but let’s face it… sometimes an old classic needs a modern kick! Espresso makes this chocolate cake a perfectly grown-up indulgence! Since it contains no dairy or eggs, it is naturally cholesterol-free! Dairy and eggs are common allergies, as well, so this is a perfect choice for individuals with those particular food sensitivities. Preheat oven to 350 degrees. While oven is preheating, gather your ingredients. Mix all dry ingredients for cake in a bowl with a fork. Add wet ingredients, stirring thoroughly. Batter should be well-mixed but does not need to be whipped. Pour into an oiled 8-inch round cake pan. Sprinkle top of batter with chocolate chips. Bake for 35-40 minutes. Cake is done when toothpick inserted into middle comes out clean. This cake is delicious unadorned, but may also be iced, if desired.
