Rich Chocolate with a Light Crumb
This vegan spelt chocolate cake feels indulgent without heaviness. Spelt flour keeps the crumb soft and balanced. Cocoa gives deep chocolate flavour. The cake stays moist with simple plant-based ingredients. The first slice feels familiar and comforting.
Easy Baking, Reliable Results
The method stays clear and beginner friendly. You mix everything in one bowl. Baking needs no special tools. The cake suits birthdays, gatherings, or quiet afternoons. It slices clean and stores well.
Vegan Spelt Chocolate Cake
Description
A moist vegan chocolate cake made with spelt flour and cocoa powder. Soft in texture, rich in flavour, and easy to bake in one bowl. Ideal for everyday baking or simple celebrations.
Ingredients
Instructions
- Heat oven to 180°C (160°C fan). Line a round 20 cm cake tin.
- Add spelt flour, cocoa powder, sugar, baking powder, bicarbonate, and salt to a bowl.
- Mix dry ingredients until evenly combined.
- Pour in plant milk, oil, vanilla, and vinegar.
- Stir gently until a smooth batter forms.
- Pour batter into the prepared tin.
- Level the surface with a spoon.
- Bake for 35 minutes until a skewer comes out clean.
- Cool in the tin for 10 minutes.
- Transfer to a rack and cool fully before slicing.
- Note: Do not overmix to keep the crumb soft.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Sodium 280mg12%
- Potassium 320mg10%
- Total Carbohydrate 48g16%
- Dietary Fiber 6g24%
- Sugars 24g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cake firms slightly as it cools.
- Cocoa flavour deepens after resting.
Optional Substitutions & Storage
- Add chocolate chips for extra richness.
- Replace sugar with light brown sugar for depth.
- Store covered at room temperature for 3 days.
- Freeze slices for up to 2 months.
