Description
Rich chocolate cake infused with earthy dandelion root coffee delivers a unique culinary adventure through bold flavors and unexpected ingredients. Delightful dessert promises a sensory journey that connects botanical complexity with deep chocolate indulgence you’ll savor to the last delectable bite.
Ingredients
Scale
Cake Ingredients:
Wet Ingredients:
- 1 cup strong brewed dandelion root coffee (cooled)
- ½ cup non-dairy milk (almond, oat, or soy)
- ½ cup neutral oil (like avocado or sunflower)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup coconut sugar (or regular sugar)
- 1 teaspoon baking soda
- ½ teaspoon salt
Chocolate Glaze/Frosting Ingredients:
- ½ cup dairy-free chocolate chips
- 2 tablespoons coconut cream or non-dairy milk
Instructions
- Craft a robust infusion of dandelion root by steeping roasted roots in boiling water for 10-15 minutes. Strain the liquid and allow it to cool to room temperature, reserving one cup for the cake batter.
- Prepare the baking vessel by generously coating an 8-inch round pan with oil or non-stick spray. Optional: line the bottom with parchment paper for easy removal.
- Create a liquid foundation by whisking together the dandelion coffee, non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract until thoroughly combined and slightly frothy.
- Sift the dry ingredients; flour, cocoa powder, granulated sugar, baking soda, and salt; into a separate mixing bowl to eliminate any potential lumps and ensure even distribution.
- Gently fold the dry mixture into the wet ingredients, using a whisk to blend until just incorporated. Avoid overmixing to maintain the cake’s delicate texture.
- Transfer the batter to the prepared pan, smoothing the surface with a spatula to ensure an even layer. Place in a preheated oven at 350°F and bake for 30-35 minutes.
- Verify the cake’s doneness by inserting a toothpick into the center; it should emerge clean with minimal crumbs. Allow the cake to cool completely in the pan.
- For an indulgent finish, melt chocolate chips with rich coconut cream, stirring until the mixture becomes glossy and smooth. Drizzle or spread the glaze evenly over the cooled cake.
Notes
- Use freshly roasted dandelion root for maximum flavor depth and aromatic complexity in your coffee base.
- Steep dandelion root precisely between 10-15 minutes to extract robust flavors without developing bitter undertones.
- Sift dry ingredients thoroughly to prevent cocoa powder and flour clumps, ensuring a smooth, silky cake texture.
- Check cake doneness early to avoid over-baking, which can result in a dry, dense dessert – start testing around 28 minutes.
- Substitute gluten-free flour blend for a celiac-friendly version without compromising the cake’s rich chocolate profile.
- Allow cake to cool completely before glazing to prevent chocolate from sliding off and maintain a glossy, even coating.
- Enhance dairy-free cake with optional mix-ins like chopped nuts or dried fruit for added texture and nutritional boost.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg