1 1/4 cups spelt flour
1/4 cup unsweetened cocoa powder
1/4 teaspoons salt
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup grape seed oil (or other mild tasting vegetable oil)
1 teaspoon liquid stevia
1 cup (minus 1-2T) unsweetened soy milk
1 tablespoon vanilla
1/3 cup vegan chocolate chips
Recommended: 1 1/2 tablespoons instant coffee (dissolved in soy milk)
or entirely replace soy milk with coffee
This is a piece of cake. Well, many pieces of cake for that matter...
Preheat oven to 350F.
Sift or mix first six dry ingredients. In separate bowl, whisk oil (which can be partially replaced with applesauce/pureed silken tofu -- 2T oil, 2T applesauce/tofu works well) and vegan sugar together. Whisk in soymilk (or coffee) and vanilla.
Add wet to dry, mixing until just combined. Fold chocolate chips into batter.
Pour into prepared cake pan (greased and floured with cocoa powder instead of normal flour) and bake for 25-30 min. Cupcakes take about 18-20 min.
Per Serving (without replacements/variations): 135cals and 6.7g of primarily good fat