Easy Peasy Chocolate Cake

I saw this chocolate cake recipe in the New York Times. It needed “veganizing” but it looked so simple, I could not resist. I made a video of the recipe on Instagram and Facebook trying it for the first time. Here it is, with a few tweaks to ensure it turns out well for you.

Makes 8-10 servings

Ingredient List:

• 1 1/2 cups Lindley Mills sprouted whole wheat flour or whole wheat pastry flour
• 1 cup coconut sugar
• 1/3 cup cocoa powder (unsweetened)
• pinch ground cinnamon
• 1/4 teaspoon sea salt
• 1/3 cup olive oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup spring or filtered water
• 4 tablespoons Lily’s Sweets Baking Chips

Step By Step Instructions:

Preheat oven to 350o and lightly oil an 8″x8″ baking dish.

Mix together the dry ingredients until well combined. Stir in the wet ingredients until a smooth, spoonable batter forms.

Fold in chocolate chips.

Spoon evenly into prepared baking dish and bake for 28-30 minutes or until the top springs back to the touch.

Cool completely before slicing and serving.

Cook’s Tip: Make a simple chocolate ganache to glaze your cake. Simply boil together 1/2 cup almond milk with 2 tablespoons brown rice syrup. Pour over 1 cup chocolate chops and whisk until smooth. Spoon over cake.