While this cake is free of eggs and dairy, it’s not lacking flavor or texture. Rich and fudgy, this cake has a depth of flavor that will delight you.
Ingredients
- 1 1/2 cups spelt flour
- 1 cup sugar
- 1/3 cup cocoa
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 6 tablespoons vegetable or canola oil
- 2 tablespoons cider vinegar
- 1 teaspoon vanilla
- 1/3 cup strong coffee
- Fresh seasonal berries
- Confectioners' sugar
Directions
Preheat the oven to 375 degrees. Grease and flour an 8-inch square or round baking pan. Sift the dry ingredients together in a large bowl. In a separate bowl, whisk together the oil, vinegar, vanilla and coffee. Stir the liquid into the dry ingredients and blend until just combined.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center of the cake emerges clean. Cool completely before removing from the pan or slicing.Serve with lightly sweetened whipped cream, fresh berries or a dusting of confectioners sugar.
Makes one 8-inch square cake
Note: This recipe can be easily doubled to make a double layer cake…ice with your favorite frosting.
Photo by Jodi Miller