I've finally found a chocolate cake that's worthy of my blog! It is super easy to make, it's VEGAN, it's chocolatey good! It is dense like a homemade cake but still has a nice crumb.
I have only used these ingredients, so if you make a swap, I cannot say how it will turn out. I buy my flours online. I use cashew milk because it works better in baked goods than other non dairy milks.
Pro Tip: Make your own cashew milk. Soak 1/4 cup raw cashews for at least 4 hours. Rinse. Blend with 1 cup fresh filtered water for 2 minutes. You should not have to strain.
You also have to watch this cake carefully while it's baking. It goes from just done to way over-done very quickly.
You can frost with cashew butter, or use my Donut Drizzle.
Makes 12 standard servings of grain
3/4 cup sprouted wheat flour
3/4 cup sorghum flour
1 cup xylitol
3T Hershey's unsweetened cocoa powder
1 tsp baking soda
1/2 tsp coarse salt
6T olive oil
1 tsp pure vanilla extract
1T apple cider vinegar
1 cup cashew milk
Preheat oven to 375 degrees.
Grease an 8-inch square baking pan.
In a bowl, whisk together flours, xylitol, unsweetened cocoa powder, baking soda, and coarse salt.
Make a well in center of flour mixture and add olive oil, pure vanilla extract, apple cider vinegar, and cashew milk. Whisk until well combined.
Pour into greased pan.
Put into oven and turn temp down to around 340 degrees.
Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Please check at 25 minutes. Let cool completely in pan on a wire rack.