Tea and Chocolate Cake with Cocoa Crumble
[Vegan]

Tea and Chocolate Cake with Cocoa Crumble

This vegan Tea and Chocolate Cake with Cocoa Crumble is decadent as it is towering. The process doesn’t always go smoothly however. It sure seemed like an awful lot of batter to pour into an 11″ x 7″ baking pan – especially with that big one tablespoon of baking powder... This vegan Tea and Chocolate Cake with Cocoa Crumble is decadent as it is towering. The process doesn’t always go smoothly however. It sure seemed like an awful lot of batter to pour into an 11″ x 7″ baking pan – especially with that big one tablespoon of baking powder and the huge heaping pile of chocolatey crumble on top – but who was I to question? Into the oven went the cake. Fingers crossed. Oven door slammed shut. Over the next 30 minutes, I watched the cake rise and rise above the sides of the glass pan, hoping the contents wouldn’t spill down onto the oven floor and burn into cinders. Incidentally, also too late, I realized that I had only one chai tea bag (the recipe calls for 4 - 5). Determined to go forward, I settled on using a black tea bag, the lone chai tea bag, and two teabags spiced similarly to chai. The result worked perfectly – a mildly spicy and fragrant cake. The coconut milk yogurt makes for a very tender, moist crumb. Even if you aren’t a “corner” person, you’ll want the corner pieces of this cake on account of their extra coating of crumble. This is a recipe adapted from The 100 Best Vegan Baking Recipes by Kris Holechek. I used some whole wheat flour instead of 100 percent white flour and, instead of a whopping 1 1/2 cups sugar, I used 1/4 cup maple sugar and powdered stevia; small tweaks to the topping included subbing whole wheat for white flour and reducing the sugar by half. Read More