For the cake:
1½ cups white spelt flour, sifted
1 cup sugar
½ teaspoon baking soda
½ teaspoon salt
1 cup cold water
½ cup organic canola oil
1 teaspoon vanilla
a pinch of turmeric for color
For the frosting:
2 cups powdered sugar (we use corn free from Trader Joes)
¼ cup Earth Balance buttery spread, softened
¼ cup plain unsweetened almond milk
¾ cup unsweetened cocoa powder
¼ dairy free chocolate chips, melted
To make the cake:
Preheat oven to 375 degrees. Grease a 9 inch cake pan. In a bowl, combine dry ingredients.
Add liquid ingredients to dry ingredients and mix. DO NOT overmix…when using spelt flour, which is lower in gluten, it is easy to overmix and then the cake will be tough. Pour into the cake pan.
Bake for about 28-31 minutes, until the top is golden.
Let the cake cool in the pan for about an hour, then loosen the edges with a knife and flip the pan over onto a tray or cake plate. Let it cool completely before frosting.
To make the frosting:
In a medium mixing bowl, using an electric hand mixer, cream the buttery spread with the powdered sugar until thick and creamy. Add the almond milk and cocoa powder, and mix until smooth.
Add the melted chocolate chips, and mix again.
Once the cake cools, remove from the pan and frost the top and sides. I heated up some frosting in the microwave and drizzled it over each piece to fancy it up a bit.
Note: You need to keep this frosting refrigerated due to the almond milk in the ingredients.