Chocolate Cake - Phase 3

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.

Chocolate Cake
Phase 3
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.


  1. Wow!...Can't wait to try!! Thank you!!!!!!

  2. Just tried this and it is now cooling. I noticed my batter was not as thick as your picture. I checked my ingredients and think I got it right. Because it was thinner it took 40 minutes before the toothpick came out clean and then it wasn't totally clean. I didn't want to over bake it so took it out. Can't wait to try it. Any thoughts on the batter?

    1. I can make this cake 10 times and the batter will be different every time. Humidity can effect it, different flours absorb liquid differently. The batter thickness isn't key. Not over-baking is the key. You want to make sure the toothpick is clean though, regardless if it takes 25 minutes or 45. Ovens vary.

  3. Thanks....after cooling the center did fall, but the sides were fine and have a good taste. One thing I noticed when eating it is the same tingling sensation in my mouth that I get when I eat the pumpkin or blueberry bread or anything that has a good bit of xylitol in it. I don't have any stomach issues with the xylitol and it doens't bother me as much with things that are not baked. I have also noticed that sometimes pineapple and other citrus fruits cause a similar sensation feeling. Hasn't always been that way but the last year I have noticed it more. I guess I'll attribute it to old age :) Keep all the great recipes coming. I always feel comfortable trying them.

  4. Looks great. Does it freeze well?

    1. I really don't know. It makes 8 servings for me, and we eat it all on p3. I don't care to freeze things because they taste gross to me after

  5. Any recommendation for a gluten free substitute for the sprouted wheat flour?

  6. Is there another flour besides sorghum I can use with Sprouted Wheat?

    1. As I stated in the post, I've only used the flours listed. I cannot speak to how other flours will work out.

  7. Amazon has gluten free sorghum flour.


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