A few "secret ingredients" give this dark chocolate cake some serious depth and moistness. It's dairy free, so perfect for those with an allergy or intolerance or if you just don't have butter in the house. It's also easy, easy, so it's a great one to make with kids. Can you ever have too many chocolate cake recipes? We all know the answer to that question!
Keyword: chocolate cake, dairy free cake
Author: Stella Parks
½cuplight or dark brown sugar
⅔cuphigh quality extra virgin olive oil
½cupbrewed black coffee
1 ½tsppure vanilla extract
½ cupwhole wheat flour+ 2 Tbsp
2Tbsppowdered sugar optional for garnish
Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line an 8- by 3-inch anodized aluminum pan with parchment (see our explanation and tutorial on how to cut a parchment round) and grease lightly with pan spray.
For the Cake: In a medium mixing bowl, combine brown sugar, Dutch cocoa powder, salt, and baking soda. Whisk until homogeneous, with no visible clumps of cocoa or baking soda (although a few lumps of brown sugar may remain), about 1 minute. Under-mixing will give the cake an uneven texture and rise, so don't rush this step.
Whisk in olive oil, brewed coffee, eggs, and vanilla. When mixture is smooth and well emulsified, add whole wheat flour and continue mixing only until combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 25 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)
Cool cake directly in pan for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand. Serve plain, with a sprinkling of powdered sugar, or with fresh fruit.