My mom used to greet me and my brother every first of the month with a cheerful “Happy (insert month of your choice)!”  I miss that.  Growing up sucks sometimes, right?

So how about a slice of December chocolate espresso cake instead?  This cake is extremely moist, dark, and rich with a dusting of powdered sugar on top–the perfect not-too-heavy-indulgence for a month of feasts and treats.  It’s also full of caffeine, so it’ll keep you awake for all the present wrapping and tree trimming the month brings!

Personally, I’d recommend eating it while wrapped up in a cozy blanket on the couch with a pile of cats.

Oh oh oh and I forgot to announce the three folks who are going to get a handmade item from me sometime this year!  The three posters are Leigh (2), Amanda (3), and Liz (15).  I’m also adding Jessica because she’s the only person who specifically requested to be a part of pay it forward.  Crafty cheer!

Chocolate Espresso Cake

3/4 cup soy milk
1 tsp apple cider vinegar
1/2 cup strong coffee, chilled in the fridge for a day or two to get stronger
3/4 cup sugar
1/3 cup vegetable/canola oil
1.5 tsp vanilla extract
1/3 cocoa powder
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
confectioners sugar for dusting

Preheat the oven to 350 degrees F.  Spray oil an 8″ round cake pan and then dust with flour.

In a bowl, whisk the vinegar with the soymilk and let it sit for 10 minutes to curdle.  Then add the coffee, oil, sugar, and vanilla.  Whisk together.  Next, add all dry ingredients and whisk or beat with a handheld mixer for 1-2 minutes or until the batter is smooth.

Pour batter into cake pan, then bake for 25-30 minutes or until an inserted knife into the center comes out clean.

Dust with powdered sugar and eat!

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