chocolate cake

This is one of the recipes that many people asked for. It’s easy, fast and super good. You can use it for a double layer cake or to make little cupcakes. A bit of chocolate ganache on top and you are ready to go. I usually use spelt flour but you can use your flour of preference. Even gluten free flour works great (I tried this recipe using Doves Farm Gluten-Free rice mix).


150 grams spelt flour
130 grams brown sugar
5 grams baking soda
5 grams baking powder
35 grams cocoa powder
A pinch of salt
180 grams of water or plant based milk of choice
1 tbsp apple cider vinegar
30 grams oil
100 grams of chocolate
60 grams coconut milk or any other plant based milk

Preheat the oven to 180º C. In a bowl, combine the water, salt, sugar, oil and vinegar. Whisk until the sugar is almost dissolved. In a separate bowl, mix the flour, cocoa powder, baking soda and baking powder and whisk to combine. Mix the dry and wet ingredients and pour on an oiled metal pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. Remove from the pan and let it cool on a wire rack. To prepare the ganache, melt the chocolate using a double boiler. Heat up the coconut milk and add it to the chocolate. Let it sit for a minute or two and then stir using a spatula until you get a homogenous and creamy consistency. Pour the ganache over the cake and keep refrigerated. The cake lasts up to 3 days in the fridge.

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