Yields: 8 servings
Prep time: 20 minutes
Baking time: 50 minutes
One of my childhood friends in Italy always makes me a mouthwatering chocolate cake for breakfast when visiting. A small pastry and an espresso or cappuccino is a typical breakfast in Italy - an incredible experience especially if you are a chocolate lover like me! You might just fall in love with this tradition!
She shared her delectable recipe with me and I decided to make modifications to create a gluten-free and vegan version. It is so incredibly delicious that I had to give it stars!!
This is a cake that I will be making for breakfast at our Culinary Adventures in Tuscany, June 2022!
1 1/2 cups gluten-free all-purpose baking flour
1/4 cup raw cacao powder
1/3 cup caster superfine baker’s sugar
1/3 cup light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea slat
1/3 cup organic extra virgin coconut oil, melted, room temperature
1/3 cup espresso (no sugar added)
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 cup water
Preheat the oven to 350 F degrees. Oil and line a 10 inch loaf pan with parchment paper. (You can use a smaller pan as well - 9x5x3 inches)
Using a medium mixing bowl, sift together the flour, cacao powder, caster sugar, brown sugar, baking powder, baking soda and salt. Set aside.
In a separate mixing bowl, mix together the coconut oil, espresso, vanilla, vinegar and water. Mix until well combined.
Add wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the baking pan and bake for 50 to 55 minutes, or until a toothpick or knife inserted in the middle comes out clean.
Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.
Cool completely before slicing and garnish with powdered sugar.