Description
Indulgent chocolate cake with dandelion root coffee whispers tales of botanical elegance and rich decadence. Sweet meets earthy in this sophisticated dessert, inviting you to savor each complex, velvety bite.
Ingredients
Scale
- 1 ¾ (1.75) cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup coconut sugar (or regular sugar)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup strong brewed dandelion root coffee (cooled)
- ½ cup non-dairy milk (almond, oat, or soy)
- ½ cup neutral oil (like avocado or sunflower)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips
- 2 tablespoons coconut cream or non-dairy milk
Instructions
- Brew Essence: Create a robust dandelion root infusion by steeping roasted roots in boiling water, allowing the deep, earthy flavors to develop. Strain and cool to room temperature.
- Thermal Preparation: Calibrate oven to 350F (175C). Coat cake pan with protective layer of oil or butter, optionally lining with parchment for easy release.
- Liquid Symphony: Harmonize dandelion coffee, non-dairy milk, oil, vinegar, and vanilla in a spacious mixing vessel, whisking until ingredients dance together seamlessly.
- Dry Element Fusion: Sift flour, cocoa powder, sugar, baking soda, and salt through fine-mesh strainer, ensuring lumps dissolve and ingredients interlock uniformly.
- Culinary Convergence: Gently fold dry ingredients into liquid mixture, stirring with deliberate, minimal strokes to maintain delicate cake structure. Avoid aggressive mixing.
- Transformative Baking: Transfer batter to prepared pan, positioning in preheated oven. Bake until wooden tester emerges pristine, approximately 30-35 minutes. Allow cake to cool completely, releasing aromatic hints.
- Decadent Finishing: Optional chocolate glaze – melt chocolate chips with silky coconut cream, creating glossy, luxurious coating. Spread evenly across cooled cake surface.
Notes
- Select fresh, organic roasted dandelion root for a rich, robust flavor that enhances the chocolate cake’s depth.
- Steep dandelion root precisely 10-15 minutes to extract maximum flavor without bitterness, ensuring a smooth coffee base for the cake.
- Gently combine wet and dry ingredients just until smooth to maintain the cake’s light, tender texture and prevent dense, tough results.
- Easily adapt the recipe by using gluten-free flour, alternative sweeteners, or adjusting milk options to suit various dietary restrictions while preserving the cake’s rich chocolate essence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg