1–1/2 cups unbleached, all–purpose flour or
1–1/2 cups Bob’s Red Mill baking flour
1/2 cup granulated sugar
1/3 cup Dutch processed cocoa powder (like Guittard)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup strong coffee cooled to room temperature
1/4 cup grapeseed or walnut oil (I recommend Spectrum oils)
1 teaspoon Vanilla Bean Paste
2 tablespoons unsulphured molasses
2/3 cup vegan dark chocolate chips (I use Guittard)
Confectioner’s sugar (optional)
Preheat the oven to 350 degrees F. Grease a 12-cup cupcake pan (or an 8″ x 8″ baking pan).
In a medium bowl, stir together flour, sugar, cocoa powder, baking soda and salt. In another bowl, whisk coffee, oil, vanilla and molasses. Pour the coffee mixture into the dry mixture and mix with a wooden spoon until smooth and combined. Mix in chocolate chips. distribute batter evenly into cupcake pans (or cake pan).
Bake for about 20-25 minutes, or until cupcakes spring back when lightly touched in the middle. Let cool completely in the pan. Remove cupcakes and dust with powdered sugar before serving.
If baking in a cake or loaf pan, adjust baking time to 35 – 50 minutes.
Adapted from Joanne Chang’s recipe – Flour Bakery