Ingredients
125g all purpose flour (spelt, white, or gf)
6 tbsp cocoa powder
½ tsp each: baking soda and salt
96g granulated sugar of choice (or xylitol)
85g mini chocolate chips (optional)
61g natural yogurt
180ml cup water
60g cup almond butter, peanut butter
2 tsp pure vanilla extract
Method
- Preheat oven to 180C, and grease an 8-inch pan. Set aside.
- In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. (If your nut butter is not stir-able, gently heat it until stir-able.)
- In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan.
- Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when it’s still a little undercooked, let it cool, and then set in the fridge overnight. This prevents overcooking, and the cake will still firm up nicely as it sits.)
Notes
This cake is richer and sweeter after sitting for a day.