Chocolate Cake Reduced Sweetener





















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.
Ingredients:
  • 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)
Equipment:
  •  Oven
  •  Bowls
Method: 
  1. Pre-heat oven to 350F
  2. Combine 6 Tbsp. water and ground flaxseed and set aside
  3. Combine all dry ingredients (except for sea salt)
  4. Combine sweetener with oil, mix and dissolve well
  5. Combine all wet ingredients (except boiling water) with oil/sweetener mix
  6. Combine dry ingredients into the wet ingredients and combine well until there are no lumps
  7. Boil the cup of water and set aside
  8. Dissolve sea salt in the hot/boiling water
  9. Add boiling water to mixture and mix well
  10. Lightly grease the pan
  11. Bake 30-35 minutes (or until toothpick comes out clean from the center)
  12. Allow to cool completely; about 10 minutes.