Chocolate Velvet Loaf
Be sure to read all the notes for success section above the recipe
Ingredients
For the Chocolate Velvet Cake
- 6 Tbs Flax Meal
- 8 Tbs Hot Water
- ¼ cup Black Cocoa Powder
- ½ cup Natural Cocoa Powder
- 1¼ cups Light Brown Sugar
- ½ cup Vegetable Oil
- 1½ cups Hot Water or Coffee
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour
- 1½ teaspoons Baking Powder
- 1½ teaspoons Baking Soda
- ½ teaspoon Salt
For the Icing
- ¼ Recipe American Buttercream
Instructions
- Preheat the oven to 350℉ & grease your standard loaf pan *see notes for recipe size & extra batter
- Combine the flax meal with the first measure (½ cup) hot water whisk smooth then set aside for 5 minutes to thicken while you gather the rest of your ingredients
- Into a large mixing bowl sift together both cocoa powders with the light brown sugar, add the second measure of hot water (1½ cups) along with the oil & extract whisk smooth
- Add the flax paste & whisk smooth
- Add the sifted flour with the baking powder, soda & salt & whisk to a smooth batter
- Pour into the prepared loaf pan ¾ of the way to the top then bake 4 cupcakes with the excess batter. Alternatively you can use a large loaf pan to utilize all the batter
- bake for approximately 45 minutes or when a toothpick inserted comes out with moist crumbs no raw batter
- Cool in the pan until you can safely touch it without burning yourself then flip the loaf out onto a cooling rack & cool to cold
- Meanwhile prepare the buttercream icing according to the instructions on that post
Notes
Be sure to read all the notes for success above the recipe section
Storage Chocolate Velvet Loaf can be stored at room temperature for up to 4 days, for longer storage keep refrigerated for up to 1 week. Freeze wrapped well for 1 month
Tried this recipe?Let us know how it was!