Chocolate Cake with Dandelion Root Coffee

Chocolate Cake with Dandelion Root Coffee is a rich, decadent dessert infused with the deep, roasted flavor of dandelion root—an earthy, caffeine-free alternative to traditional coffee. This cake offers all the indulgence of classic chocolate cake, enhanced by the subtle bitterness and depth that dandelion root coffee brings. It’s the perfect fusion of foraged ingredients and gourmet baking.

Why You’ll Love This Recipe

• Deep, bold chocolate flavor with earthy undertones
• Uses dandelion root for a coffee-like taste—no caffeine required
• Moist, tender crumb and luscious texture
• Perfect for special occasions or everyday treats
• Caffeine-free and kid-friendly
• Easy to make with pantry staples and herbal infusion
• Great for lovers of chocolate and herbal coffee
• Can be made dairy-free or vegan with substitutions
• Pairs beautifully with whipped cream, ganache, or frosting
• A unique, foraged twist on a classic dessert

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Milk or plant-based milk
• Neutral oil (like vegetable or avocado oil)
• Vanilla extract
• Brewed dandelion root coffee (cooled)
• Optional: dark chocolate chips or chunks for extra richness

directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment.
2. Brew strong dandelion root coffee by simmering roasted dandelion root in water for 10–15 minutes, then strain and cool.
3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. In a separate bowl, mix sugar, eggs, milk, oil, and vanilla until smooth.
5. Add the dry ingredients to the wet mixture, alternating with the cooled dandelion root coffee. Stir until just combined.
6. Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
8. Frost or dust with powdered sugar as desired, and serve.

Servings and timing

This recipe serves 8–10 people.

Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 50 minutes

Variations

• Add a teaspoon of cinnamon or espresso powder for extra depth
• Top with chocolate ganache or dandelion root glaze
• Fold in chopped nuts or chocolate chips for texture
• Make cupcakes instead of a cake (bake for 18–22 minutes)
• Swap sugar for coconut sugar or maple syrup for a refined sugar-free option
• Use almond flour for a gluten-free version (with adjustments to moisture)

storage/reheating

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving, or gently warm in the microwave. Cake can also be frozen (wrapped tightly) for up to 2 months.

FAQs

What does dandelion root coffee taste like in cake?

It adds a mild roasted, nutty, and slightly bitter flavor—similar to coffee or chicory—that deepens the chocolate taste.

Is there caffeine in this cake?

No, dandelion root is naturally caffeine-free, making this a great dessert for kids or evening treats.

Can I use regular coffee instead?

Yes, but the flavor will be slightly different and contain caffeine.

Where do I get dandelion root?

Look for roasted dandelion root at health food stores, herbal shops, or online. You can also roast your own foraged roots if properly cleaned and prepared.

Can I make this cake vegan?

Yes—use a plant-based milk, replace eggs with flax eggs, and use dairy-free chocolate if adding chips.

How strong should the dandelion coffee be?

Brew it strong—like a dark herbal tea—to ensure the flavor comes through in the cake.

Can I make this cake gluten-free?

Yes, with a gluten-free flour blend. You may need to adjust liquids slightly for texture.

What frosting goes best with this cake?

Try chocolate ganache, coffee buttercream, whipped cream, or a dusting of cocoa or powdered sugar.

Does the cake taste like dandelions?

No—it tastes like a rich chocolate cake with subtle herbal and coffee-like notes in the background.

Can I use dandelion tea bags?

Yes, but the flavor may be more mild than using loose, roasted root. Brew a concentrated tea for best results.

Conclusion

Chocolate Cake with Dandelion Root Coffee is a beautiful blend of indulgent and earthy, offering rich chocolate comfort with a unique herbal twist. Whether you’re a forager, herbal tea fan, or simply curious about new flavor combinations, this cake is a delicious and wholesome way to turn wild ingredients into a dessert worth celebrating. Serve it to guests—or savor it yourself—for a sweet and surprising treat.

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