Every year for our bakery anniversary we make chocolate cakes (blackout style) and we thought it could be cool if we wanted to combine a slice of chocolate cake and our coffee cake so it would be amazing for breakfast, snack or dessert?! Turns out it's incredibly cool! This decadent coffee cake has three kinds of chocolate: raw cocoa powder for a robust chocolate flavor, vegan mini chocolate chips for puddles of meltiness, and handmade Oaxacan chocolate for a chocolate flavor reminiscent of our culture. If you've had our Coffee cake before, you know two things:
1. Our coffee cakes are perfect
2. It's Jorge's favorite bake.
This is good at room temperature, but it's extra delicious served warm. To reheat, we like to pop it into a toaster oven until it's warm inside and crispy on top.
Ingredients: Cauliflower, parsnip, rutabaga, turnip, amaranth, golden beet, bakery butter (cocoa butter, golden beet, turnip, cauliflower, bakery yogurt starter, beet lactic acid, sunflower, sea salt, amaranth), bakery vegan egg (amaranth liquid, sea salt, sunflower lecithin, golden beets, cauliflower, vegan cheese making whey byproduct), maple sugar, paleo/vegan mini chocolate chips, raw cocoa powder, salt, baking powder, baking soda, apple cider vinegar, oaxacan chocolate, vanilla.
Cal- 235 Total Fat 7.5g Total Carb 13.5g Dietary Fiber 5g Total Sugar 6g Protein 17g
