Chocolate cake is hard to beat when it comes to satisfying a sweet tooth but when that dessert craving hits when you crawl out of bed, starting your day with a high-sugar treat is not exactly the best way to ensure you’ll be on your game at the gym, at work, or at home with the family. But instead of denying yourself chocolate for breakfast, make this healthier cocoa breakfast cake to partner up with your first cup of coffee. Add in a container of soy or coconut yogurt with some fruit and you’ve got yourself a balanced breakfast.
Cocoa Breakfast Cake
- 3 tablespoons ground flax
- 9 tablespoons water
- 3/4 cup vegan butter
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons hot water
- 1 teaspoon pure vanilla extract
- 1-3/4 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 cup cocoa nibs or chopped dark chocolate
- 1/2 cup sliced almonds
- Preheat oven to 350 degrees F. and grease a 2-pound loaf pan.
- In a small bowl, whisk together flax and water. Set aside for 5 minutes to gel.
- In the bowl of a stand up mixer fitted with the paddle attachment, beat butter and sugar until creamy.
- Add flax mixture and beat until incorporated.
- In a small cup, whisk together cocoa powder and hot water. Beat into the butter mixture. Beat in the vanilla.
- In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon.
- Add to the butter mixture and blend on medium-low speed until incorporated.
- Stir in cocoa nibs or chocolate and almonds.
- Pour into prepared loaf pan. Bake for 45 to 50 minutes or until a cake tester inserted in the center comes out clean.
- Let cool in the pan for 5 minutes then invert onto a wire rack to continue to cool.
- Serve warm or allow to cool completely and store in an airtight container for up to 3 days.