This is my twist on a simple pomegranate cupcake recipe I found online. The dairy-free batter is prepared in one bowl, and the gorgeous pink glaze has only two ingredients: sugar and pomegranate juice. I added cocoa powder and molasses to enhance the flavor, and baked the batter in a round pan rather than a cupcake tin. The result is an eye-catching, not-too-sweet cake, perfect for snacking.
Chocolate Pomegranate Cake
Cake
½ cup olive oil or other vegetable oil
½ cup sugar
¼ cup molasses
1 teaspoon pure vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 cup flour
½ cup cocoa powder
½ cup pomegranate juice
Glaze
1½ cups powdered sugar
2-3 tablespoons pomegranate juice
Pomegranate seeds, for decoration, optional
1. Preheat oven to 350°F. Grease or line a 9-inch round baking pan with parchment paper.
2. Using a spoon or electric mixer, beat together oil and sugar until smooth.
3. Add vanilla, salt, baking soda, baking powder, and eggs. Mix until combined.
4. Add cocoa powder, then pomegranate juice. Add flour, mixing until just incorporated.
5. Spoon batter into prepared pan.
6. Bake for 28-30 minutes, or until set and a toothpick inserted in the middle comes out mostly clean. Be careful not to over-bake, or the cake will turn out dry. Remove from oven and cool completely before glazing.
7. Prepare the glaze: In a small bowl, combine powdered sugar with 2 tablespoons pomegranate juice and stir until smooth. If needed, add another tablespoon of juice, one teaspoon at a time, to form a thick but spreadable glaze.
8. Spread glaze on top of cake with a spatula or butter knife. Decorate with pomegranate seeds, if desired. Refrigerate leftovers.
Baker Without Borders 