2 cups white spelt flour
1 cup high-quality cocoa powder
1 1/2 tablespoons baking powder
Pinch fine salt
1/2 cup vegetable oil
1 cup real Vermont maple syrup
1/2 cup brown rice syrup or light agave nectar
1/2 cup strong brewed coffee
1/2 cup soy milk
1 tablespoon vanilla extract
1 cup high-quality chocolate chips, divided (look for the grain-sweetened variety if you want to stay sugar free)
Preheat the oven to 350°F. Grease a baking dish (I use a 9 x 11-inch dish that’s 2 inches high) with vegetable oil. Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl. In a separate bowl, whisk together the 1/2 cup of vegetable oil, syrups, coffee, soy milk, and vanilla. Mix the wet ingredients into the dry ingredients, being careful not to overbeat (that’s how you end up with tough cake!). Pour half the batter into the baking dish. Sprinkle with half of the chocolate chips. Pour the rest of the batter into the baking dish, and sprinkle with the rest of the chocolate chips. Bake for 30 minutes (less if your pan is shallow, more if it’s deep), or until a toothpick has just a bit of chocolate on it when you test the cake (this means it’ll be super fudgy!). Let it cool if you have patience, cut into squares, and serve.
serves: about 8 • active preparation time: 15 minutes total preparation time: 45 minutes
