Description
Rich chocolate cake with dandelion root coffee showcases elegant flavors from traditional European baking techniques. Delicate bitterness and deep cocoa notes create a sophisticated dessert you’ll savor with each remarkable bite.
Ingredients
Scale
- 1 cup (240 ml) strong brewed dandelion root coffee (cooled)
- ½ cup (120 ml) non-dairy milk (almond, oat, or soy)
- 1 ¾ cups (219 g) all-purpose flour
- 1 cup (200 g) coconut sugar (or regular sugar)
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (120 ml) neutral oil (like avocado or sunflower)
- ½ cup (120 ml) dairy-free chocolate chips
- 1 tbsp apple cider vinegar
- 2 tbsps coconut cream or non-dairy milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Infusion Preparation: Steep roasted dandelion roots in boiling water for 10-15 minutes, strain, and cool to room temperature, reserving one cup for the cake batter.
- Pan Setup: Oil an 8-inch round baking pan thoroughly, optionally lining the bottom with parchment paper for effortless cake removal.
- Liquid Base Creation: Vigorously whisk dandelion coffee, non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract until frothy and well-integrated.
- Dry Ingredient Combination: Meticulously sift flour, cocoa powder, granulated sugar, baking soda, and salt into a mixing bowl, eliminating potential lumps and ensuring uniform distribution.
- Batter Fusion: Delicately fold dry ingredients into wet mixture, using a whisk to blend until just incorporated, maintaining the cake’s tender consistency without overmixing.
- Baking Process: Pour batter into prepared pan, smoothing the surface evenly. Bake in a preheated oven at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean with minimal crumbs.
- Finishing Touch: Once completely cooled, create a luxurious glaze by melting chocolate chips with coconut cream until glossy. Drizzle or spread the glaze uniformly across the cake’s surface.
Notes
- Prevent Overmixing: Stir batter gently and minimally to keep cake light and fluffy, stopping when ingredients are just combined to avoid tough texture.
- Measure Ingredients Precisely: Use standard measuring cups and level dry ingredients with a straight edge for consistent cake texture and rise.
- Check Oven Temperature: Verify actual oven temperature with a separate thermometer to ensure accurate baking and prevent under or overcooking.
- Enhance Dandelion Flavor: Roast dandelion roots longer for deeper, more robust coffee-like infusion that adds complexity to chocolate cake’s taste profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg