I’m back! And there’s cake

Oh deary,deary me. I am sorry for my dreadfully long absence and broken promises of tapas. I’ve had those pesky A Levels to contend with as well as long hours at a new job and a whole host of issues concerning my family. Enough excuses. How about cake?

Unfortunately this chocolate espresso loaf isn’t entirely of my own invention, it’s originally one of Joni Marie Newman’s, one of my very favourite vegan cookery writers. Despite being incredibly simple and unfussy, it really is one of the nicest cakes I’ve had in recent years, perfect for bakesales or as a gift. I like to make it on a Sunday and eat it as a dessert throughout the week as it yields an awful lot. Here’s how I make it:

Chocolate Espresso Loaf


170g vanilla soy yoghurt

235ml sunflower oil (or canola if you can get hold of it)

2 tablespoons vanilla extract

400g caster sugar

2 tablespoons molasses

120ml Tia Maria

235ml soy milk

115g espresso powder (regular coffee would work fine too)

438g plain flour

120g whole wheat pastry flour

40g cocoa powder

2 teaspoons baking powder

2 teaspoons bicarb

2 tablespoons cornflour

1 teaspoon salt

Three bags of vegan “milk” chocolate buttons

Preheat oven to 180C. In a large bowl, (I mean LARGE, you’re going to bring all the ingredients together here later) combine the yoghurt, oil, vanilla, sugar, molasses, Tia Maria and soy milk. In another bowl, sift together the espresso powder, flours, baking powder, bicarb, cornflour and salt. Add the dry ingredients to the wet and combine well. Break the buttons in half and stir into the mixture. Fill two full size loaf tins or six mini ones two thirds full and bake for 45 minutes or until a knife comes out clean (unless of course you hit a chocolate chip). Enjoy! Feedback is very welcome 🙂

Espresso chocolate cake by MissJaii
Espresso chocolate cake, a photo by MissJaii on Flickr.

Jaii xxxx