Author: story of a kitchen (slightly adapted from https://food52.com/recipes/24484-margaret-fox-s-amazon-chocolate-cake)
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
1½ cups all-purpose flour
⅓ cup unsweetened cocoa (a more bitter cocoa works well here)
1 teaspoon baking soda
scant 1 cup sugar
½ teaspoon salt
1 tablespoon espresso granules
1 cup cold water
5 tablespoons coconut oil, warmed
1½ teaspoons vanilla
1 tablespoon cider vinegar or white vinegar
confectioners' sugar (optional, for dusting)
Instructions
Heat oven to 350 degrees F.
Sift together flour, cocoa, baking soda, sugar, and salt.
In a separate bowl, mix espresso granules and water to dissolve. Add oil, vanilla, and vinegar and mix.
Whisk together the wet and dry mixtures. If really lumpy, pour through strainer. The coconut oil may have some small granular lumps -- that's okay.
When smooth, pour into a greased 9-inch round cake pan (you can line with parchment but not necessary).
Rap pan onto counter several times to pop air bubbles.
Bake for 25 to 30 minutes, or until the top springs back when pressed gently.
Cool completely before removing from the pan and dusting with confectioners' sugar. If going vegan, serve with a raspberry compote on the side. Otherwise, raspberry-vanilla ice cream is great.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/margaret-foxs-vegan-chocolate-cake-recipe/