I’ve been eating variations of this chocolate cake for years. I never tire of its rich flavor and bites of chocolate chips and toasted nuts. Quick, easy, and oil-free.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup cocoa powder
- 1 Tbsp. ground coffee
- 1 tsp. baking soda
- 1 tsp. baking powder
- pinch sea salt
- 1 cup monkfruit white sugar substitute (I use Lakanto brand)
- 1 1/4 cups non-dairy milk
- 1/2 cup tahini
- 1 tsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1/2 cup toasted, chopped macadamia nuts
- 1/2 cup vegan chocolate chips (I use Lily’s Sweet stevia-sweetened chips), divided
- Heat oven to 350-degrees F and line an 8″ x 8″ baking pan with parchment. Set aside.
- In a medium-sized bowl, whisk together the flours, cocoa powder, ground coffee, baking powder, baking soda and salt. In a smaller bowl, whisk together the monkfruit, milk, tahini, vinegar, and vanilla extract.
- Pour the liquid mixture into the wet mixture and stir until smooth. Fold in the chocolate chips (reserving about 1 tablespoon) and nuts. Sprinkle the remaining chocolate chips on top of the batter.
- Bake cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack before cutting into squares.
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Keywords: cake, snack cake, chocolate cake, dessert, baked goods, cocoa, oil-free, easy, quick, plant-based, snack