Mocha Chocolate Cake with Salted Caramel drizzle. Vegan

Long weekend is almost over.. Some needed rest, good food, random shopping( hubbs picked up a skate board), movies and now back to this weeks posts and mailing out all the auction goodies. We actually went to pick up some Vibrams for me, but instead ended up in the next door skate and snow boarding shop. The rest is now history and hubbs will be picking up a bunch of gear this week(those elbows and knees get smashed too easily). Today was a pizza day with friends, with 2 Pizza options on my home made wheat crust. Our balcony garden to table Spinach, peppers , tomato, basil, cajun spice on one and a load of Tempeh Tikka masala, onion, jalapeno, cilantro on the other. How was your weekend?

I have never really "loved" chocolate.. gasp!.. end gasp.(please note the past tense.;). I used to like it a bit here and there, some days a lot more than some other days, but never really got a googly eyed chocolate craving. Lately though, I have been getting addicted to, 1- really dark dark chocolate in baked goods and 2- mixed in with other flavors esp Mocha. And this cake with whole grain flours, is something I have been baking up every other day since the past 3 weeks.. single serve or a whole pan.. but we have some mocha cake available everyday, else I feel lost... Holy deliciousness.. How do I stop this addiction! Especially when drizzled with a dollop of salted caramel sauce. mmmm..mmm.. mmmmm.. What is your current indulgence.

For a gf version use Oat flour and cashew/almond flour.

For more chocolatey deliciousness see the gf Molten Lava cake 3 ways!

Ingredients: 8 inch pan

Wet:

1/4 cup oil (I used organic canola)

2 Tbsp agave or maple syrup

1/4 cup vanilla almond milk or non dairy milk plus a few drops of vanilla extract

1/4 cup water

1.5 Tablespoon instant coffee (or substitute the 1/4 cup water above with 1/4 cup brewed coffee- preferably strong)

1 teaspoon apple cider vinegar

1/4 cup raw sugar

2 Tablespoons flaxmeal

Dry:

1/3 cup dark chocolate or semi sweet chocolate chips

2 Tbspn cocoa powder

1/2 cup Wheat flour

1/2 cup Oat flour (Use wheat flour or AP flour for less crumbly cake)

1/4 cup raw Cashew ground

1 teaspoon baking powder

Method:

In a bowl, add all of the wet ingredients, mix and warm in the microwave, or on stove top until just about hot to touch.

Add in the chocolate chips or bar, and whisk until chocolate melts and is well combined.

Let sit for 2 minutes.

In another bowl, mix all the flours, cocoa powder and baking powder. whisk well.

Add the dry to the wet.

Mix until just about combined.

Pour batter in greased or parchment lined 8 inch pan.

Bake in preheated 365 degrees F for 25-30 minutes or until a toothpick from the center comes out clean.

Let cool and remove from pan.

Before serving drizzle liberally with warm salted caramel!

Vegan Salted Caramel Sauce: inspired by Chef Chloe's recipe

1/4 cup raw sugar ground(you can also use other sweeteners like coconut sugar)

1 teaspoon virgin coconut oil (melted)

1/8 teaspoon sea salt

1 Tablespoon coconut milk or almond milk or non dairy milk

In a small saucepan, over medium heat, combine all ingredients( 1 Tablespoon coconut milk). stirring frequently. Once mixture comes together, increase heat to medium-high for 1 to 2 minutes, until it begins to boil and the bubbles move into the center of the caramel and it thickens just a little(a few more seconds). Remove from heat and let cool. Then pour this insanely delicious caramel over everything!

This cake is being shared at Hearth and soul blog hop, Slightly indulgent Tuesdays, Ricki's wellness Weekend, Allgery Free wednesday, Ellas' Friday potluck

I think I am getting a chocolate addiction because of a new Molten Chocolate Cakery in town.

They have this amazingly gooey, vegan dark chocolate, Take-n-Bake Molten Chocolate cake in a mason jar. Just take the lid off, bake and eat... riddiculouslllyy amazing! They also have vegan salted caramel in a jar, which is what I have been drizzling on my mocha cakes, and adding a dollop to the the batter some days too. (2 caramel jars were in the auction, thanks to Autumn for the donation!)

Eat me Eat me!

That is my next goal, to be able to replicate that awesome , close your eyes and feel like you are heaven, jar of chocolatey goodness.

Halfway there.. the cake from Hot Cakes Molten Chocolate Cakery in Ballard, Seattle.