Everyone On Your List Chocolate CakeCourse: DessertCuisine: CanadianDifficulty: Easy
I know it’s crazy but this cake is actually decadent, allergy conscious and even vegan friendly which makes it for everyone. The ability to switch up the fat source with the use of seed or nut butters and substitute fruit or yoghurt for eggs keeps this cake super moist too!
It’s a little more brownie like in its texture but honestly who doesn’t love that velvety richness?
2 cups spelt or gluten free flour
1/4 cup cocoa powder
1 tsp baking soda
1 tsp salt
1.5 cup dark semi sweet chocolate chips
.5 cup sugar, gave, maple syrup or xylitol for sugar free (optional)
1/2 cup applesauce, banana, or yoghurt of choice
1/2 cup oil, sunflower seed butter, or any other nut butter substitute
1 1/2 tbsp pure vanilla extract
1 1/2 cup water
1/2 cup sunflower butter (almond, peanut butter, or other substitute)
4 – 6 tbsp pure maple syrup, honey, agave or sweetener substitute (always follow substitute directions).
1/4 cup regular or dutch cocoa powder
4 – 5 tbsp milk of choice
1 tsp pure vanilla extract
- Preheat the oven to 350 F.
- Grease two 8-inch square or round pans or one 10 inch round spring bottom pan. Set aside.
- Stir together the flour, cocoa powder, baking soda, salt, chocolate chips, and sweetener (optional) in a bowl. (If your seed/nut butter is not stir-able, gently heat until it softens.)
- In a new bowl, whisk the oil or nut butter, applesauce or yoghurt, water, and vanilla.
- Pour wet into dry and stir until just combined (don’t over-mix). Pour into the pans.
- Bake on the centre rack for 25 minutes or until batter has risen and a toothpick inserted into the centre of the cakes comes out mostly clean. (I like to take them out when still a little under cooked, let cool, then set in the fridge overnight. This gives the cake a moist texture and prevents overcooking, and the cakes firm up nicely as they sit.)
- When ready to frost, go around the sides with a knife, then invert each cake onto a large plate.
- Frost separately, then place one cake on top of the other if a double-layer cake is desired.
- If you have used a round cake pan you can slice cake across the centre to fill with frosting.
- Blend everything together until completely smooth. It’s smoothest if you use a blender or food processor but can technically be done by hand if needed. Store leftover frosting covered in the fridge.
- This recipe is great because you can even make it work for vegan or diabetic requirements by substituting the chocolate chips to vegan or sugar free and if you are cutting out dairy go for the fruit to moisten or a vegan dairy free yoghurt.
- I am allergic to nuts, so I always opt for sunflower seed butter. Always check with your cake eating friends to see if they have any allergies.