Description
This Chocolate Cake with Dandelion Root Coffee is deep, moist, and subtly earthy thanks to the roasted dandelion root coffee. It’s the perfect way to combine a classic dessert with a touch of herbal wellness. Rich in flavor and dairy-free, it’s a treat that’s both indulgent and nourishing.
Ingredients
For the cake:
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1 cup strong brewed dandelion root coffee (cooled)
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1/2 cup non-dairy milk (almond, oat, or soy)
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1/2 cup neutral oil (like avocado or sunflower)
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1 tbsp apple cider vinegar
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1 tsp vanilla extract
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1 3/4 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 cup coconut sugar (or regular sugar)
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1 tsp baking soda
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1/2 tsp salt
Optional chocolate glaze or frosting:
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1/2 cup dairy-free chocolate chips
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2 tbsp coconut cream or non-dairy milk
Instructions
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Brew the coffee:
Make a strong batch of dandelion root coffee (steep 2 tsp roasted dandelion root in 1 1/4 cups boiling water for 10–15 mins, then strain). Cool to room temp and measure 1 cup. -
Preheat oven & prep pan:
Preheat oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line with parchment if desired. -
Mix wet ingredients:
In a large bowl, whisk together the dandelion coffee, non-dairy milk, oil, vinegar, and vanilla. -
Mix dry ingredients:
In another bowl, sift together flour, cocoa powder, sugar, baking soda, and salt. -
Combine:
Add the dry ingredients to the wet and whisk until smooth and just combined. Do not overmix. -
Bake:
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely. -
Optional glaze:
Melt chocolate chips with coconut cream, stir until smooth, and spread over the cooled cake.
Notes
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The vinegar helps the cake rise—don’t skip it!
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You can substitute brewed coffee if you don’t have dandelion root, but it won’t be caffeine-free.
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Add cinnamon or espresso powder for a flavor twist.