Chocolate cake


  • For the cake
  • 300 gr. wholewheat speltflour
  • 75 gr. coconut blossom sugar
  • 40 gr. raw cacao powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 250 gr. rice Amazake (see picture below) or substitute by unsweetened applesauce
  • 100 ml. canola oil (or melted coconut oil)
  • 2 tsp apple cider vinegar
  • 255 ml boiling water
  • For the topping
  • 50 grams dark chocolate
  • 2 tbsp plantbased milk
  • flowers for decoration (optional)


Start by mixing the spelt flour, baking powder, baking soda, sugar and cacao in a mixing bowl. Boil the water. In a second bowl mix the Amazake (which is a fermented natural sweetenere which also serves as a substitue for eggs and /or butter), or if you do not have Amazake use unsweetened apple sauce, with the oil, the vinegar and the boiled water. Mix the dry ingredients into the wet ingredients and stir until a liquid like batter starts to form. The flour should be fully incorporated.

Taste for sweeteness, if you lik esweeter, add some sugar. Pour the batter in a baking tray covered with baking paper. Place in a preheated oven (180℃) and bake for 35 minutes or until a wooden pick comes out clean of the middle. Set aside to cool.

When cooled enough, take the cake with the paper out of its form and place on a rack. Melt the dark chocolate and milk au bain marie or in a microwave. Stir so it becomes a thick chocolatty substance. Pour over the cake and spread with a spatula. Decorate with edible flower, nuts or rose pettels, whatever you prefer.


  • serves: 10
  • preperation time: 10 minutes baking time 35 baking time