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Coffee-Chocolate-Ginger Loaf Cake Minis!

I know this looks chocolatey, but really that’s the molasses talking. This recipe is a molasses gingery loaf that happens to have coffee and chocolate chips. I made little mini loaves because well, I could. And they sank a bit, but oh well. They are still super cute, and everyone gets their own. The recipe is from an email that has no credit, so I’ll post it here.

Coffee-Chocolate-Ginger Loaf Cake

3/4 cup very strong coffee or espresso
1/3 cup dark unsulfered molasses
1 tsp. baking soda
1/2 cup brown sugar
1 egg replacer of your choice
1/3 cup canola oil
1 1/2 cup all-purpose flour
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
3/4 cup semi-sweet chocolate chips

  1. Preheat oven to 350° and grease a loaf pan; set aside. Warm coffee and add molasses; stir to dissolve. Set aside to cool.
  2. In a mixing bowl, add sugar, egg replacer, and oil and beat well to combine. In a separate bowl, sift together flour, cinnamon, ginger, baking soda and salt. Add flour and coffee mixture to sugar and egg replacer, beating until well combined. Fold in chocolate chips and pour into prepared pan. Bake for 30 to 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool and serve.

Posted in Baking, Food, Recipes, Sweet, Vegan.

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3 Responses

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  1. Elspeth says

    Could you make it with eggs, do you think? It sounds great for my MIL who is allergic to dairy and soy, but not vegan. Looks delicious! (BTW, do you have to worry about any dairy in the chocolate chips? she does.)

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    • Shannon says

      Sure! The original recipe calls for eggs, just put it back in :) I buy vegan chocolate chips a lot. (ghiradelli semi sweet I think is what is in my cupboard currently)

  2. elspeth says

    Good to know – I haven’t seen her having problems with chocolate chips before, but I usually buy the Ghirardelli or Guittard already. Delicious!



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