Kahlua Chocolate Chip Vegan Cake

Prep Time: 15 mins | Cook Time: 35 mins | Course: Dessert | Serves: 9

Crazy moist simple vegan chocolate cake with a kahlua coffee kick and mini chocolate chips. I topped this with more chocolate chips the last 3 minutes of baking for a delicious and quick icing. Inspired by Mary Neumann of Sweet Little Bluebird, sharing a little happiness.

1 ½ cups flour

1 cup sugar

¼ cup unsweetened baking cocoa

1 ½ tsp salt

1 tsp baking soda

¾ cup brewed coffee, cold

⅓ cup olive oil

¼ cup kahlua or other coffee flavored liqueur

½ Tbsp apple cider vinegar

½ Tbsp vanilla

10 oz vegan mini chocolate chips, divided

Preheat oven to 350*. Spray oil and sprinkle cinnamon sugar in a 8” square baking dish and set to one side. In a large batter bowl or mixing bowl, whisk flour, sugar, cocoa, salt, and baking soda together. Pour the coffee, olive oil, liqueur, vinegar, vanilla, and half of the chocolate chips on top and whisk to incorporate. Spread into the prepared baking dish evenly. Bake for about 35-45 minutes or until a toothpick tester comes out batter free or an insta-thermometer reads a minimum of 200*. Sprinkle the remaining chocolate chips on top and place back in the oven for 3 minutes. Remove from the oven and spread until smooth. Allow the cake to come to room temperature before slicing and serving.