Today is the first day of my new nutrition plan as I officially start training for my first bikini competition. That means when I made this week’s MMAZ recipe, I was NOT on the plan. Which is a very good thing, since it took me three attempts to make a recipe I wanted to share with you! That’s a lot of taste testing!
They say the third time’s the charm and it definitely applies in this case. As full as I was by the time this dessert was ready, I was excited to have a bite…just before Kirk finished my piece! I think that means it passed the test.
With the addition of espresso, I wonder if this counts as coffee cake?
Mocha Espresso Cake
Keywords: bake dessert soy-free nut-free vegan vegetarian chocolate cake
For the cake
- 2 cups white whole wheat flour
- 1 cup sugar
- 2 tablespoons cocoa powder
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cups unsweetened applesauce
- 1 teaspoon instant espresso heaping teaspoon
- 1 cup water boiling – mixed with espresso to a total volume of 1 cup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the glaze
- 1/3 cup maple syrup
- 1 teaspoon instant espresso
- 1 tablespoon hot water
Preheat oven to 350 degrees.
Fill a teapot with water and bring to a boil. In a prep bowl or coffee cup, combine a heaping teaspoon of instant espresso with hot water. Stir until espresso granules are dissolved. Add additional water (if necessary) to reach 1 cup of espresso.
In a medium bowl, mix together flour through salt. In a small bowl, mix together the prepared espresso & remaining cake ingredients.
Add the wet ingredients to the dry ingredients and stir until completely mixed.
Pour mix into a bundt pan coated with cooking spray and bake for 45 minutes, or until a toothpick comes out clean.
Remove and allow to cool completely. Flip over onto cake stand or plate for serving.
When cake is almost cooled, combine another heaping teaspoon of instant espresso with hot water & stir until espresso granules are dissolved. Add the maple syrup mix until fully integrated. The glaze will be a little thin while hot, so allow it to cool and stir again if needed.
Drizzle over the cake and serve immediately!
Can’t you just see yourself sitting on a patio enjoying a slice of this cake, with a steaming cup of coffee, and a good book? That’s exactly what I wish I was doing right now!
If you like this cake, you might also want to check out my Chocolate Spice Cake, which was the starting point for this recipe.
And now it’s time to see what instant coffee creations you have to share this week!! Remember that anyone can join in the fun at any time – get all the details on the Meatless Mondays from A-Z page.
Questions for you:
- What’s your favorite coffee drink?
- What was your last recipe fail?