We've adapted this recipe from Mollie Katzen’s “Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook,” We came across the recipe in the New York Times .
It’s quickly become a staff favourite & has that effect on everyone who tries it.
Angelwater Chocolate Cake
gluten-free & dairy-free
makes one 8-by-8-inch cake
1 tablespoon Angelwater tea
1 cup boiling water
1 ¼ cups gluten-free one to one baking flour (or use your favourite flour)
1/2 cup unrefined, golden or white sugar
⅓ cup unsweetened cocoa powder
¾ teaspoon baking soda
⅓ cup coconut oil or good quality, organic cold-pressed neutral cooking oil such as sunflower or grapeseed
1 teaspoon apple cider vinegar or white vinegar
Icing sugar or cocoa powder for dusting on top
Heat oven to 325 degrees.
- Brew Angelwater tea: bring 1 cup of water to a full rolling boil, & pour over 1 tablespoon of tea. Steep 7 minutes, then strain. *You can brew tea in advance & let it cool, if you are making this with kids & want to avoid hot water.
- Melt coconut oil gently on stove top.
- Whisk together the dry ingredients, flour, sugar, cocoa powder, & baking soda in an 8-by-8-inch baking dish. Break apart any lumps, mixture should be well mixed.
- Add brewed tea along with the melted coconut oil, & vinegar. Whisk until a smooth batter forms in the pan - don't leave any clumps. Make sure to scrape down the sides of the baking pan & spread the batter evenly across the dish. Optional: sprinkle in 2 tablespoons vegan chocolate chips on top of batter prior to baking.
- Bake for 25 minutes. Check to see if cake is baked by inserting a toothpick or chopstick, it should come out with loose cake crumbs not loose batter stuck to it. Bake for 3 to 5 minutes more, if required.
- Remove from the oven. Let the cake cool before dusting icing sugar or cocoa powder on top (if the cake is still warm, the icing sugar will absorb).