Carey’s Chocolate Cake

1 2/3 cupAll Purpose Flour 1/3 cupCocoa Powder 1 tbspEspresso Powder 1/2 tspSalt 1 tspCinnamon 1 tspGinger 1/2 tspNutmeg 1 tspBaking Soda 1 tspBaking Powder 1/2 cupOat Milk 1 1/2 tbspWhite Vinegar 1/2 tbspVanilla 3Eggs 1/2 cupBrown Sugar 1/2 cupMargerine 1/2 cupMolasses

Prep.

• Preheat oven to 350° F
• Grease and flour Bundt pan.
• Premake the non-dairy buttermilk by stirring together the oatmilk, vinegar and vanilla.
  Set aside till you mix the wet ingredients.
• Espresso powder can be made by baking a single layer of espresso coffee beans on a
  cookie sheet at 200°F for 1 hour in the oven. Then grind them in a coffee grinder at the
  finest setting. Use a sieve to filter out larger particles. Store in an air tight container.
• The margerine can be substituted with Extra Virgin Olive Oil, but the cake will be less moist.

Directions

• In separate bowl, wisk dry ingredients together.
• Cream eggs, sugar, and oil.
• Add the wet ingredients, and beat into batter.
• Blend flour mixture into batter in two stages till well mixed.
• Pour into greased and floured Bundt pan.
• Bake at 350° F for 31 minutes. Or untill wooden tooth pick comes out cleanly.
• Cool for a few minutes, then turn over and remove from pan. Finish cooling on a wire rack.