Ingredients
- for a 25x10cm| 10×4″ loaf
- 190g 1 1/2 cups white spelt or all purpose flour
- 20g 1/4 cup raw cacao powder
- 80g 1/2 cup moscovado sugar or coconut sugar
- 80g 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 65g 1/3 cup coconut oil, melted, room temp
- 80ml 1/3 cup espresso
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 240ml 1 cup water
Instructions
1. Preheat the oven to 175C| 350 F degrees. Line a 25x10cm| 10×4″ loaf pan with parchment paper.
2. In a medium bowl, mix together the cacao powder, flour, sugar, baking soda, and salt together. Set aside.
3. In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar, and water until well combined.
4. Stir in the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the baking pan and bake for 50 – 55 minutes, or until a toothpick inserted in the middle comes out clean.
6. Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.
7. Cool completely before slicing.