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      Silk Road Tea Blog

      Angelwater Chocolate Cake

      Angelwater Chocolate Cake

      You bake it in the same pan you make it in & that’s not the only reason you’ll love this heavenly cake! It’s easy enough that kids ages 8 & up can make it, which also means that it’s a foolproof cake if you’re not a confident dessert maker. When you taste this tender, decadent delight, you won’t quite believe it’s vegan & gluten-free.  It’s made from the most basic of pantry ingredients, but the texture & the addition of tea, transforms it into a sophisticated dessert idea.
       
      We couldn’t resist making it with our ultra-soothing Angelwater Tea, but it pairs wonderfully with many of our tea blends.
       
      Mint & chocolate are a classic combination - try it with Westcoast Peppermint & Casablanca. Spicy teas such as Herbal Chai or Silk Road Chai create an intoxicating cake. Fruity flavours such as Wildberry Wave & Sour Cherry will deepen & enrich the taste so that it is reminiscent of black forest cake. Bergamot, which has an alluring citrus/floral note is the key ingredient in Earl Grey tea & it is also wonderful with chocolate - make it with our Earl Green & London Fog (vanilla Earl Grey) teas as well as our Imperial Earl Grey.
       

      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. 

      We love seeing what you're making! ⁠Share & tag your Silk Road recipes with the hashtag #SilkRoadCommuniTEA - you’ll find us on FACEBOOK, INSTAGRAM & PINTEREST.

       

      Angelwater Chocolate Cake

      gluten-free & dairy-free 

      makes one 8-by-8-inch cake 

      INGREDIENTS

      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

      DIRECTIONS

      Heat oven to 325 degrees. 

      1. 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. 
      1. Melt coconut oil gently on stove top. 
      1. 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. 
      1. 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.
      1. 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.  
      1. 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).