Cinnamon-Mocha Molten Cake (Egg-Free, Dairy-Free)

"This chocolate-coffee-cinnamon flavored cake is pure ooey, gooey perfection. The cake turns out moist and rich and is meant to be served piping hot from the oven with a scoop or two of vanilla (or your favorite) ice cream. Don't bother slicing it into squares--just use a serving spoon! And the best part for those with allergies is it's egg and dairy free! If you're making this for children and don't want all the caffeine from the coffee, just substitute decaffeinated coffee."
 
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Ready In:
45mins
Ingredients:
12
Serves:
15-20
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ingredients

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directions

  • Preheat oven to 350°F.
  • In a large mixing bowl, stir together flour, sugar, cocoa, baking soda, salt and cinnamon. Make three depressions in the dry mixture. Pour oil into one depression, cider vinegar into another and vanilla into third. Pour cold coffee over entire surface and mix well.
  • Spread batter evenly into a greased 13" x 9" cake pan.
  • Bake for 25-30 minutes. When pulled from the oven, cake will be flaky on top with a layer of gooeyness underneath.
  • Drizzle remaining 1 cup of hot, fresh coffee over hot cake (mainly on outside edges but a little in the center too).
  • Serve immediately with a scoop of ice cream.

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Reviews

  1. Chocolate, cinnamon, AND COFFEE?? LORD - This is Food For Goddesses isn't it? THANK YOU for sharing - it's SO deliciously mushy and I can NOT stop eating it. Apple cider vinegar is good for me right???
     
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RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
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