I get cravings. I did before adjusting my diet to compensate for food sensitivies and, do now — a lot. And, they are so odd. Sometimes I want something as simple as a tuna sandwich. You know, the one with mayonnaise on whole wheat toast. Other times my cravings are dark and complex.
Like chocolate cake. Not just any chocolate cake, but a dense, moist loaf cake. (To be fair, I really wanted one of those chocolate muffins with a cheese dollop in the center like the ones you can get at Starbucks!)
So, creating a dark chocolate loaf cake was my quest. As usual, I spent a lot of time on the internet researching — looking at pictures, reading recipes and blogger musings. I merged a few, using my baker’s intuition, to create a dark, chocolatey, loaf of yumminess.
And, to my surprise, it was delicious!
Oh, yeah. It’s dairy free and soy free! I used coconut milk yogurt which may be a little hard to get. Whole Foods carries it but I haven’t found any other stores in my area that have it. But, no worries, I have a substitute at the bottom of the recipe — or you could use any other dairy-free yogurt.
This chocolate loaf cake is dense, moist, and above all — chocolate.
Dense Chocolate Yogurt Loaf Cake
1 box GF chocolate cake mix (Cherrybrook Kitchen GF Chocolate Cake Mix — 16.4 oz.)
3 1/2 teaspoon unsweetened cocoa, alkalized (dutch)
2 tsp agave or 1 tablespoon dark brown sugar
½ cup So Delicious Coconut Milk Plain Yogurt*
1 flax egg
1 tablespoon grapeseed oil
2 tablespoons cashew or peanut butter
1/2 cup prepared coffee
1/4 cup water or rice milk
2 teaspoons vanilla
1/3 cup Enjoy Life Chocolate Chips
Preheat the oven to 350℉. Coat the inside of a loaf pan with shortening and sprinkle with cocoa powder to coat.
Empty the chocolate cake mix, 3 teaspoons cocoa powder, and sugar into the bowl of a stand mixer. Gently stir the dry ingredients together.
Add the yogurt, flax egg, cashew butter, grapeseed oil, coffee, water and vanilla. Beat on low until the whole thing is blended with no lumps. Do not over mix.
Place the chocolate chips and ½ teaspoon cocoa in a small Ziploc bag and shake to coat the chocolate chips. Add to the batter and gently mix in.
Pour the batter into the prepared loaf pan. Cook in the middle of the oven for 55 to 60 minutes or until a toothpick comes out clean.
Cool in the pan. Place a sheet of wax paper over the pan. Invert the cake (covered with wax paper) onto a plate — or your hand. Carefully flip the cake onto a plate. Remove the parchment. Refrigerate.
Notes: Great flavor, great rise, looks awesome. When I used agave I thought it made the cake the slightest bit spongy. Using brown sugar instead resolved that problem. It’s very chocolaty (yum) so you could use 2 teaspoons cocoa instead of 3.
*If you don’t have non-dairy yogurt use this in its place: 1 small can (5.5 oz) or 2/3 cup coconut milk + 1 tablespoon dark brown sugar + 1 tablespoon rice milk + 1/4 cup sugar (Florida Crystals).