- 2 cups raw sugar
- 1 3/4 cups spelt flour
- 3/4 cup organic cocoa powder
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 2 flax eggs
- 1 cup almond milk
- 1/4 c. coconut oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Heat oven to 350°F Grease and flour 13x9x2-inch baking pan.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into upans. Bake 35 -40 minutes or until wooden pick inserted in center comes out clean. Cool completely ( I put mine in the freezer to help, and it makes the cake set so much better!). Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
For frosting I use Blendtec's Nut Frosting, I couldn't find it online to link to, so I put it here - Make sure you visit their site for other scrumptious recipes!! Also, it calls for 1/2 Macadamia nuts and 1/2 Cashews, I always just use the Cashews.
- 1/4 cup fresh squeezed orange juice ( I have used just water before)
- 1/4 c. turbinado
- 1 Tbsp water (You can use 3 Tbsp. honey instead of the turbinado and this water)
- 1 Tbsp. coconut oil
- 1 cup soaked Cashews ( soaked for at least 2 hours, overnight is best)
- Flavoring ( I have used 1 Tbsp. Vanilla, or Almond extract but my favorites are 6 drops of essential oil; peppermint, orange, lemon, rose....)
You will want a good blender to mix this all. I love my Blendtec for this reason. Just push the Batter button and let it go. push ingredients into the middle and push Batter again and it's done!
