We love root beer at our house, but not regular refined-sugar laden root beer. We love Zevia ginger root-beer. It has such a delicious root beer taste with a bit of a ginger kick. This cake gets a ‘lift’ from the root beer. It is also rich, dark, moist, and decadent. As you can see, I served this cake with some dark chocolate coconut ice cream and dark chocolate ganache. Oh my! Triple chocolate treat! This cake didn’t even last 24 hours! Savored. Every. Last. Crumb. Yum!
1/2 cup plain coconut yogurt
1 tablespoon flaxseed meal mixed with 3 tablespoons warm water (let sit for 5-10 minutes and “gel”)
1 1/2 teaspoons vanilla extract
1/2 cup Zevia ginger root-beer
1/4 cup coconut oil
6 Tablespoons unsweetened cocoa powder
1 cup coconut sugar
1 cup gluten-free flour
1/2 teaspoon xanthan gum
1 1/2 teaspoons baking soda
Preheat oven to 350°F. Grease a 9-inch cake pan or line with parchment paper. Set aside. In a small bowl, whisk plain coconut yogurt with flax “egg” and vanilla. Measure out 1/2 cup root-beer, letting the head settle to be sure your measurement is correct. Pour root beer into a medium saucepan. Add coconut oil and heat over medium heat just until melted. Whisk in cocoa powder and sugar until smooth. Add flax “egg” mixture to the saucepan mixture and whisk. Add flour blend, xanthan gum and baking soda and stir well to combine. Pour batter into prepared pan and bake in preheated oven for 35 to 40 minutes or until a cake tester inserted into the center comes out fairly clean. Let cake cool in the pan on a rack for 15 minutes. Then invert cake to remove from pan onto a cake plate. Slice and serve! This cake tastes like a root beer chocolate float…delicious!