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Prep time
15 minutes
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Cook time
40 minutes
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Serves
8
Author Notes
A slice of fudgy, deeply chocolatey cake is my ultimate dessert, and this recipe does not disappoint! I’ve made many variations of this cake over the years, throwing in brewed coffee, whisky or rum, and they have all been delicious – but to me, this version is the best of all. Please feel free to double the glaze recipe if you would like it to cover more of the cake. —Justine C.
Ingredients
- For Cake:
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1 cup
unsweetened vanilla almond milk
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2 teaspoons
apple cider vinegar
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1 1/4 cups
cups unsweetened applesauce
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3/4 cup
strongly brewed earl grey tea (using 2 tea bags)
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3/4 cup
melted refined coconut oil
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2 1/4 cups
whole wheat or all-purpose flour, or a mix of both
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3/4 cup
coconut sugar or cane sugar
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2/3 cup
brown sugar
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1 cup
unsweetened cocoa powder
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2 teaspoons
baking soda
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1 teaspoon
baking powder
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1/4 teaspoon
fine sea salt
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zest and juice of 1 medium orange
- For Glaze:
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3/4 cup
semisweet chocolate chips
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2 tablespoons
cocoa powder
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3 tablespoons
olive oil or melted refined coconut oil
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1 to 2 tablespoons
maple syrup
Directions
- For Cake:
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Preheat oven to 350° Fahrenheit. Oil bundt pan (or preferred baking pan/pans, though baking times may vary), then dust with cocoa powder, shaking out excess.
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In a medium bowl, combine almond milk and vinegar, and set aside for a couple of minutes.
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After two minutes, add the applesauce, orange juice, tea and melted oil, and stir well to combine.
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In a large bowl, whisk together the flour, both types of sugar, the cocoa powder, baking soda, baking powder, orange zest and salt.
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Make a well in the centre of the dry mix, and pour in the wet mixture. Whisk until just combined.
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Pour batter into cake pan, and bake until a toothpick inserted to a central part of the cake comes out clean. For a bundt, this took about 40 minutes. Allow to cool completely before glazing.
- For Glaze:
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Combine all ingredients in a microwave safe bowl or the top of a double boiler, and heat in 30 second increments until the chocolate is melted.
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Stir to combine, and immediately spread over cooled cake.
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