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Good and Good for You Chocolate Cake
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Description
This cake comes together quickly and uses a unique flour blend (all-purpose flour, spelt and teff) that adds great flavour and creates an amazingly moist crumb. It’s vegan, high in iron, low in calories, and most importantly, delicious! Did I mention it’s a one-bowl recipe, too?
Teff flour might be a bit difficult to find, but your local import store (or the internet) should sell it. Google it, try it, and fall in love.
Ingredients
- 1 cup All-purpose Flour
- ¼ cups Spelt Flour
- ¼ cups Teff Flour
- ¾ cups Sugar
- 3 Tablespoons Fair Trade Cocoa Or Carob Powder
- 2 teaspoons Espresso-ground Coffee
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 teaspoon Vanilla Paste
- ¼ cups Applesauce
- 1 teaspoon Vinegar
- 1 cup Water
- 1 Tablespoon Icing Sugar, For Dusting
Preparation
Preheat the oven to 350ºF or 175ºC.
Line the bottom of a 9-inch round pan with parchment or greaseproof baking paper. Combine dry ingredients (flours, sugar, cocoa, coffee, baking soda, and salt) in a large bowl and give them a whisk to make sure there are no lumps (particularly in your cocoa powder) and fluff it up a bit without having to sift.
Make a small well in the centre and add wet ingredients (vanilla bean paste, applesauce, vinegar, and water). Stir to combine and pour into your pan. Pop it in the preheated oven for 30 minutes. Test the centre with a toothpick; it should come out clean.
Let cool completely on a metal rack. Gently turn it out and dust with icing sugar to serve.
Recipe note: using a flavoured espresso ground coffee such as hazelnut might just take this cake over the top, but I haven’t tested it yet.
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