Espresso Cake Recipe #181601
This is a recipe from the Food Network show "Sarah's Secrets" that I've modified to be vegan. She recommends serving the cake with fat-free frozen yogurt or raspberry sauce and powdered sugar.
by Nicole_85
35 min | 10 min prep
SERVES 14
- 2/3 cup whole wheat flour
- 1/4 cup unbleached all-purpose flour
- 3/4 cup turbinado sugar
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 3 tablespoons ground flax seed
- 9 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup strong brewed espresso
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a 9 inch cake pan with cooking spray and dust with additional cocoa powder. Set aside.
- In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, salt, and flaxseed.
- In another bowl, combine the applesauce, water, vanilla, and espresso.
- Mix the wet ingredients into the dry ingredients and pour into the prepared pan.
- Bake for 20 to 25 minutes.
- Cool the cake in the pan on a wire rack for 10 minutes.
- Run a knife around the edge of the cake and invert onto the wire rack to cool completely.
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5 stars