Mom’s Dairy-Free Chocolate Coffee Cake

Name: Mom’s Dairy-Free Chocolate Coffee Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon Baking Powder; 2 teaspoons Baking Soda; 177 milliliters Baking Cocoa Powder; 397 grams Regular Coconut Milk (not coconut milk beverage in the carton); 2 Eggs (see note above on egg-free); 237 milliliters Flour; 1 teaspoon Salt; 237 milliliters Strong Brewed Coffee; 473 milliliters Sugar; 1 teaspoon Vanilla Extract

Mom’s Dairy-Free Chocolate Coffee Cake is a dairy free and vegetarian morn meal. This recipe serves 10. One serving contains 308 calories, 4g of protein, and 10g of fat. From preparation to the plate, this recipe takes around 1 hour. If you have vanillan extract, baking soda, baking cocoa powder, and a few other ingredients on hand, you can make it.

Instructions

Preheat your oven to 350ºF and grease AND flour a 10-inch bundt pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

Whisk together the dry ingredients in a mixing bowl.

Equipment you will use

Mixing Bowl

Whisk

Add all remaining ingredients and beat on medium speed for 2 minutes.

Pour the batter into your prepared bundt pan.

Equipment you will use

Kugelhopf Pan

Bake the cake for 45-50 minutes or until a toothpick inserted comes out clean.Allow the cake to cool for about 40 minutes before servings.Top with dairy-free whipped topping, coconut milk ice cream, or a dusting of powdered sugar to serve. ENJOY!!

Ingredients you will need

Whipped Topping