TOFU is the new black

Easy Rosemary Chickpea Salad Sandwich

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CHOCOLATE CAKE

Ingredients (for a 25x10cm | 10x4” loaf):

190 gr or 1 1/2 cups all purpose flour

20 gr or 1/4 cup raw cacao powder

80 gr or 1/2 cup moscavado sugar or coconut sugar

80 gr or 1/2 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

65 gr or 1/3 cup coconut oil (melted, room temperature)

80 ml or 1/3 cup espresso (warm)

1 teaspoon vanilla extract

1 teaspoon white vinegar

240 ml or 1 cup water

Instructions:

Preheat the oven at 175C / 350F degrees. Line a 25x10 cm / 10x4” loaf pan with parchment paper.

In a medium bowl, mix together the cacao powder, flour, sugar, baking soda and salt together. Set aside.

In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar and water until well combined.

Stir in the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into the baking pan and bake for 50-55 minutes.

Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.

Cool completely before slicing.