The Best Plant-Based Chocolate Cake
Ingredients
- 190g | 1 1/2 cups white spelt or all purpose flour
- 20g | 1/4 cup raw cacao powder
- 80g | 1/2 cup moscovado sugar or coconut sugar
- 80g | 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 65g | 1/3 cup coconut oil, melted, room temp
- 80ml | 1/3 cup espresso, warm
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 240ml | 1 cup water
Preparation
Preheat the oven to 175c| 350 f degrees
Line a 25x10cm| 10x4
In a medium bowl, mix together the cacao powder, flour, sugar, baking soda, and salt together
Set aside
In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar, and water until well combined
Stir in the wet ingredients into the dry ingredients and stir until just combined
Pour the batter into the baking pan and bake for 50 - 55 minutes, or until a toothpick inserted in the middle comes out clean
Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack
Cool completely before slicing
