This is my vegan chocolate cake recipe with reduced sweetener. I mean I cut the sweetener by half and still delivered in texture and taste.
I specifically used sprouted spelt flour for the grain and agave for the sweetener. Agave is a much better choice than coconut sugar.
Highlights:
- Uses agave, a much better choice than coconut sugar and far better than refined cane or beet sugar.
- Made with sprouted spelt flour which is an easier flour to digest than your common wheat
- Substituted eggs for flax seeds.
- 1 cup agave (or grade B maple syrup)
- 1 3/4 cup spelt flour (I used 210g)
- 3/4 cup dutch processed cocoa powder (or cocoa powder, or carob powder)
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. sea salt *dissolve in boiling water
- 2 Tbsp. ground flax seeds combined with 6 Tbsp. water (or sparkling water)
- 1/2 cup plant-based milk
- 1/2 cup grape-seed oil (or avocado oil)
- 2 tsp. vanilla extract (optional)
- 1 cup. boiling sparkling water (or water)
- Oven
- Bowls
- Pre-heat oven to 350F
- Combine 6 Tbsp. water and ground flaxseed and set aside
- Combine all dry ingredients (except for sea salt)
- Combine sweetener with oil, mix and dissolve well
- Combine all wet ingredients (except boiling water) with oil/sweetener mix
- Combine dry ingredients into the wet ingredients and combine well until there are no lumps
- Boil the cup of water and set aside
- Dissolve sea salt in the hot/boiling water
- Add boiling water to mixture and mix well
- Lightly grease the pan
- Bake 30-35 minutes (or until toothpick comes out clean from the center)
- Allow to cool completely; about 10 minutes.
