I wanted to share with you my tried and true chocolate cake recipe. This is super simple to make even if you’re not an avid baker. It’s moist, fluffy, delicious and is a favourite of my girls. When I ask them if they want me to bake something, they almost always request this recipe. I love to cook and bake and tweak but it took me a while to develop this recipe. I started off with the depression cake recipe working off of this one but of course I had to tweak it because it used conventional wheat and sugar. To be perfectly honest it was super dry once I substituted in the spelt or gluten free flour and reduced the sugar. So I tweaked it around a few times and ended up with this delicious recipe.
To make this recipe you’ll need a bowl, a baking pan, a blender or food processor and a whisk. Start by preheating your oven to 350 on the bake setting. Grease a 10 inch pan or a medium sized bundt pan and set aside. Place the flour into large bowl, add to it the cacao power and baking soda. Whisk for a couple of minutes to ensure well incorporated. The whisking helps incorporate the ingredients, but it also makes the flour fluffy and provides results similar to sifting. In the recipe you can use any flour you like, my preference is light spelt flour but you can also use gluten-free flour if you’re gluten sensitive. We use spelt without any issues in my home, but if you prefer to avoid gluten all together, then use your favourite gluten free flour blend, I like Bob’s Red Mill brand of gluten-free flour. Next, place all remaining ingredients including, apple sauce, coconut sugar, water, cashew milk, oil, vinegar and vanilla into a blender and blend for a minute until completely smooth. You’ll notice that this recipe contains very little oil, actually half the amount compared with the original recipe, but it’s still super moist. This is thanks to the apple sauce! The apple sauce can be store bought, but you can also very quickly make it yourself. It’s much cheaper and fresher of course to make it yourself. To make the apple sauce, peel and cut up a few apples into small cubes, measuring two cupfuls. Place into a small pot, add 2 tablespoons of water to this and cover and cook for 5-7 minutes until the apples are tender. You can then just add this directly to the blender and blend with the rest of the ingredients. Next, make a well in the centre of the dry ingredients and pour the wet mixture in. Fold or whisk until fully incorporated by hand. Try not to over-mix, but ensure no flour is visible. Pour the mixture into the pan and place in the oven. Bake for 25 minutes or until a toothpick comes out clean. Allow to cool and enjoy!
Hope you enjoy this recipe as much as we do!
- 3 cups of light spelt flour or gluten free flour blend
- ½ cup of cacao powder
- 1 teaspoon baking soda
- 1⅓ cup of unsweetened apple sauce
- 1½ cups of coconut sugar
- ¾ cup of warm water
- ¾ cup of cashew mylk (home made preferred)
- ⅓ cup avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- ⅓ cup of dark chocolate chips
- Preheat oven to 350 on bake setting. Grease a 10 inch pan or a medium sized bundt pan and set aside.
- Place flour into large bowl, add to it the cacao power and baking soda. Whisk for a couple of minutes to ensure well incorporated.
- Place apple sauce, coconut sugar, water, mylk, oil, vinegar and vanilla into a blender and blend for a minute until completely smooth.
- Make a well in the center of the dry ingredients and pour the wet mixture in. Fold or whisk until fully incorporated by hand. Try not to over-mix, but ensure no flour is visible.
- Next gently fold in the chocolate chips.
- Pour the mixture into the pan and place in the oven. Bake for 25 minutes or until a toothpick comes out clean. It may take longer than 25 minutes depending on your oven, however be certain to not over-bake, otherwise the cake will turn out too dry.