Roasted Pork Loin with Espresso Chocolate Cake
A bold plant-based main-meets-dessert moment. Smoky jackfruit roast plays the “pork,” followed by dense, rich espresso-laced chocolate cake. Totally guilt-free. Mostly.
Ingredients
For the Vegan "Pork" Roast:
- 2 cups young jackfruit canned, drained, rinsed
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp apple cider vinegar
- 1 tbsp olive oil
For the Espresso Chocolate Cake:
- 1 cup flour all-purpose or gluten-free
- ½ cup cocoa powder
- ½ cup coconut sugar
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup brewed espresso cooled
- ½ cup plant milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 375°F (190°C). Line baking tray and loaf pan with parchment.
- Prep jackfruit: Shred using fingers or fork. Squeeze out excess liquid.
- Mix roast marinade: Stir soy sauce, maple syrup, paprika, vinegar, garlic, and oil.
- Toss jackfruit in marinade. Spread on tray. Roast 30 minutes until edges crisp.
- Combine cake dry ingredients: Flour, cocoa, sugar, soda, salt in a bowl.
- In another bowl, whisk espresso, milk, oil, vanilla, vinegar.
- Mix wet into dry. Stir gently until smooth. Pour into loaf pan.
- Bake cake for 15–20 minutes, or until toothpick comes out mostly clean (because gooey = good).
- Cool slightly. Slice roast and serve with a thick slab of coffee cake.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 17g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 9g
Vitamins and Minerals (Per Serving)
- Iron: 13%
- Magnesium: 10%
- Calcium: 8%
- Folate: 11%
- Vitamin B6: 9%
Additional Notes / Tips
- Add liquid smoke if you want to dial up the drama in the roast.
- Use espresso powder for stronger cake flavor.
- Top cake with whipped coconut cream and chocolate shavings—because elegance.
- Store leftovers like a responsible adult (or eat in bed at midnight, no judgment).