I’ve got to admit, having a good chocolate cake recipe is very important for someone who loves to bake. I’ve tried this recipe as both a cake and cupcakes; it will make about 12 cupcakes and one small cake. In addition to eating it all myself, I’ve given cupcakes to non-Vegans/allergy people and they said it was good.
That’s enough for me!
Allergens: none
Ingredients:
1.5 cups of spelt flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon vanilla
1 teaspoon distilled white vinegar
3/4 cup water
Sift together all the dry ingredients, then add the wet ones. Pour into greased pan and bake at 350F for 45 minutes. (If you are making cupcakes, I’d suggest setting the timer for about 12 minutes or so but keep an eye on it because I didn’t time it when I made mine.)
The verdict: Again, yummy. I think, personally, that this cake is better with a chocolate “buttercream” frosting than with a white one. Sugar sprinkles also add a little extra crunch that went nicely with the texture.
