Whole grain and refined sugar free. Totally guilt-free and absolutely yummy.
So here you go!
MINI CHOCOLATE CAKE (serves 2-3)
8 tbsp spelt flour (this time I used 6 tbsp spelt and 2 tbsp buckwheat because don’t wanna waste my buckwheat)
3 tbsp cocoa or cacao powder (I only have cocoa currently. But I’m running out of it soon. And my raw cacao powder is being delivered to me right now! I can’t wait!)
1/4 tsp baking powder
1/4 tsp salt
2 tbsp unrefined natural sugar (such as muscovado)
2 tbsp liquid sweetener (such as pure maple and agave for vegan option. I used honey)
2 1/2 tbsp plain yogurt of choice
6 tbsp water
1 1/2 tbsp healthy oil of choice (I used virgin coconut)
1 tsp pure vanilla extract
Chocolate chips as desired
Combine the dry ingredients in one bowl.
Whisk together the wet ingredients in another bowl. Pour the wet into the dry and mix until everything is well combined. You can fold in the chocolate chips now :p transfer the batter into a greased cake pan and pop into a preheated oven at 180°C for 20-25 min. Remember to check after 15 min to see if a toothpick in the middle comes out clean. If it’s clean, take the cake out to cool. If it’s not ready, continue to check after every 5 minutes. You can serve it now if you can’t wait. Or you can chill in the refrigerator and eat it cold. Store in the refrigerator for up to 3 days. Enjoy!
Adapted from here (: