Dairy-Free Halloween Black Cake recipe

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Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
¾ cup chocolate chips
⅔ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup cold brew coffee with grounds
¾ cup pumpkin puree
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 tablespoons white vinegar

Nutrition Info

315.3 calories
carbohydrate: 58.7 g
cholesterol: : -
fat: 9.4 g
fiber: 4.6 g
protein: 4.8 g
saturatedFat: 4 g
servingSize: -
sodium: 665.1 mg
sugar: 34.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix flour, sugar, chocolate chips, cocoa powder, baking soda, and salt together in a 9-inch cake pan. Add cold brew, pumpkin puree, oil, and vanilla extract and mix thoroughly. Stir vinegar in until just combined.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

Recipe Yield

1 9-inch cake pan

Recipe Note

A black cake made with pumpkin puree and with lots of cocoa and chocolate and coffee. Mix and bake in the same cake pan. Enjoy with a whipped pumpkin icing!

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