Soft, sweet, and simple. These dark chocolate cakes are filled with hints of mocha and topped with chocolate covered espresso beans!
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings8cakes
Ingredients
Cakes:
1 1/4cupsfull-fat coconut milk
1/4cupmaple syrup
1cupsugar
1teaspoonlemon juiceor vinegar
1/2cuporganic vegetable oil
2teaspoonsinstant coffee
3/4cupcocoa powder
1 1/2tablespoonsbaking powder
1teaspoonvanilla
1teaspoonsalt
2cupsall-purpose flour
2/3cupdairy free semisweet chocolate chips
Chocolate Covered Espresso Beans
1/3cupcoffee beans
1/2cupdairy-free semisweet chocolate chipsif desired you can use dairy free white chocolate or "milk" chocolate for some of them.
1teaspooncoconut oil
Instructions
Cakes:
Preheat oven to 350 degrees F and grease a mini loaf pan with oil.
Whisk the sugar with the oil in a large mixing bowl. Add the coconut milk and lemon juice (or vinegar), vanilla, baking powder, salt, and cocoa and stir well until combined.
Stir in the flour and add the chocolate chips. Divide the batter among the slots in the pan and sprinkle the tops with the chocolate covered espresso beans.
Bake for 22 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove and place on a cooling rack to cool for at least 5 minutes before removing the cakes from pan.
Chocolate Covered Espresso Beans
In a double boiler or microwave safe bowl, melt chocolate chips and coconut oil; stir until smooth. Dip coffee beans in chocolate; allow excess to drip off. Place on waxed paper; let stand for 10-15 minutes until set. Store in an airtight container.