1 1/2 cups Spelt flour
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/3 cup coconut fat, melted
1 cup warm water
1 tbsp lemon juice or vinegar
1 tsp vanilla powder
Ingredients for over-the-top vegan chocolate glaze:
3 1/2 oz. dark vegan chocolate
1 tbsp coconut fat
1 tsp brown sugar
Directions:
1. Preheat your oven to 350 degrees F.
2. Mix together the dry ingredients for the batter. Now add all the wet ingredients and mix together. Butter a six-inch pan and pour in the batter.
3. Bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean.
4. When the cake has cooled completely, melt the chocolate with the coconut fat and sugar over a pot of boiling water. Pour over the cake and let it drop down the sides. Sprinkle with shredded coconut.
Note: I have been testing out recipes for a good chocolate cake for a while now, trying to find a balance, particularly one that is not too sweet yet not too bitter. This one is by far my favorite (this is also because it takes minimum effort to put together). I hope you love it!
**For an extra kick you could add some brandy or rum in with the vanilla. And don't worry! The alcohol evaporates during baking, so it's even safe for the kids."
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