- 2 cups spelt or white flour (for low carb, try this Keto Cake Recipe)
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mini chocolate chips, optional
- 1 1/2 cup sugar, or xylitol for sugar free
- 1/2 cup applesauce, banana, or yogurt of choice
- 1/2 cup oil, almond butter, or allergy-friendly sub
- 1 1/2 tbsp pure vanilla extract
- 1 1/2 cup water
Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix). Pour into the pans.Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day… this cake is so much richer and sweeter after sitting for a day! 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. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.View Nutrition Facts
Calories: 243kcal