- 1 cup spelt or white flour
- 6 tbsp unsweetened cocoa powder
- 1/2 tsp each: baking soda and salt
- 3/4 cup granulated sugar, unrefined if desired
- 1/4 cup applesauce, banana, or yogurt of choice
- 1/4 cup oil, almond butter, or allergy friendly sub
- 1 1/2 tsp pure vanilla extract
- 3/4 cup water
- 2/3 cup chocolate syrup
Preheat oven to 350. Line an 8-inch pan with parchment, and set aside. In a large bowl, combine the flour, cocoa, baking soda, salt, and sugar. In a separate bowl, whisk all remaining ingredients except the syrup until evenly combined. Pour wet into dry, stir until just combined, and pour into the prepared pan. Bake on the oven center rack 25 minutes or until cake has risen and a toothpick inserted into the center comes out mostly clean. Let cool completely. Poke holes into the cooled cake with a toothpick or fork. Pour the syrup evenly on top, and let it seep into the cake. As mentioned earlier, 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!View Nutrition Facts
Calories: 194kcal