It’s been a rather busy last couple of months, so this afternoon I mentally declared that this weekend be a stress-free, no-worries, do exactly what I want to do kind of weekend. I’m even starting it off a little early by enjoying a thick slice of this chocolate snack cake.
I had a craving for chocolate, but I wanted something simple too. I’ve mentioned here several times that I’m not much of a “birthday cake” person, where there’s mounds of frosting atop an airy cake, but more of an everyday, simple, no frills kinda cake person (but really in all honesty I’d probably grab a couple cookies before a slice of cake). Still though, I made a cake because the kitchen cupboards didn’t entertain much to throw into a cookie and because every now and then I like to switch it up.
This cake is for the chocolate lover. After slicing off a couple slices and sharing with Scott, at first we both couldn’t decide if it needed more sweetener or if it was just right. But then the intensity of the chocolate comes through and makes it feel just right. There is a slight crust that forms around the edges that breaks into a soft, dense crumb, I suggest you enjoy it with a tall glass of almond milk.
Chocolate Snack Cake / makes 1 loaf
At the last moment (to pretty it up) I decided to sprinkle on a bit of desiccated coconut, then realized it kind of just falls off mostly, so this is optional. You could also give it a light powdered sugar dusting or if you want to up the “everydayness” you could give it a nice chocolate or cashew coconut cream frosting.
1 1/2 cups whole or light spelt flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup almond milk
1 teaspoon apples cider vinegar
1 tablespoon chia seeds
1/2 cup coconut oil, melted
3/4 cup Muscavado or brown sugar
1 teaspoon pure vanilla extract
Preheat oven to 325 F. Grease or line with parchment a 9×5-inch loaf pan.
Sift together the flour, cocoa powder, baking soda, baking powder, and salt and set aside.
Combine the almond milk, vinegar, and chia seeds, in a small bowl and set aside. In a large bowl cream together the melted coconut oil and sugar; stir in the vanilla extract. Pour the almond milk mixture into the coconut oil mixture and stir well. Fold in the flour mixture, stirring just until combined.
Pour the batter into the prepared pan, smooth out the top and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Store at room temperature, tightly wrapped for up to 3 days.