Because it’s Tuesday.
Because I’m in the thick of finals (last semester of grad school!).
Because I like to eat “healthified cake” for breakfast.
Because sometimes, I like to plate my food up fancy.
I ate a slice of this chocolate loaf for breakfast today. No shame. Vegan chocolate loaf cake with some plain, low fat yogurt, frozen cherries that were warmed in the microwave and poured on top, the juices seeping into the cake, and a final glug of chocolate balsamic vinegar that I re-discovered I had in the cabinet. This could easily be dessert.
Healthy decadence is my jam.
Nicole from CucinaNicolina and I are on the same page in terms of our mindset that life is too short not to have a slice of something sweet, especially when that sweet something is homemade, with a little bit of health mixed in. Throwing in some whole wheat flour and a sprinkling of ground flaxseeds helps make cake an acceptable breakfast in my opinion. Oh, and there’s a cup of coffee in hiding in the loaf, too. I always have a little extra from my morning French press, so this was a great excuse to use it up.
This weekend, I tasted the Brooklyn based White Moustache yogurt in sour cherry flavor. The yogurt company is a father-daughter business, and the yogurt is made from Hudson Valley Fresh whole milk and live probiotic cultures. While the price is steep, this yogurt was a real treat, and was worth every penny. Plus, you get to keep the container to re-use.
This sour cherry combo got me craving cherries. Since cherry season is not quite here, I found some frozen cherries and just heated them up and poured them over this vegan chocolate loaf. Cherries, chocolate, and creamy yogurt were meant to be together!
Since I gobbled down my jar of White Moustache yogurt, I served the cake with my other favorite brand, Wallaby Organic Plain Low-fat Greek Yogurt. If you want to keep everything vegan, just omit the yogurt or make some sort of coconut based cream.
Vegan Chocolate Loaf
adapted from Cucina Nicolina
makes 1 loaf or ~8 servings
Nicole says, “As always, replace the whole wheat pastry flour and/or spelt flour with all purpose if that’s all you have. A non-dairy milk or plain water can be swapped for the coffee, but I love the coffee note in there and would be loathe to miss it.” I used whole wheat and all purpose flour to keep things simple, and yes, I LOVED the coffee note.
1 3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup dutch processed cocoa powder
2 tablespoons ground flaxseeds
3/4 cup light or dark brown sugar
1/2 cup granulated sugar (I used slightly less)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup room temperature coffee
1/2 cup extra virgin olive oil
1 teaspoon pure vanilla extract
Heat oven to 350 F. Grease a standard sized loaf pan with oil or butter (omit butter if keeping this vegan) and lightly dust with flour.
In a large bowl, whisk together flours, cocoa powder, flaxseeds, sugars, baking soda, baking powder, and salt. In a medium bowl, whisk together coffee, olive oil, and vanilla.
Dump the wet ingredients all at once into the dry and whisk until just combined. The batter will be more firm than wet.
Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely before serving.
Serve with a dollop of yogurt, some warmed cherries, and a glug of chocolate balsamic vinegar (regular balsamic vinegar would work, too).