Chocolate Espresso Cake

Ingredients

• 2 cups spelt or white flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp each: salt and baking soda
• 1 1/2 cup sugar, (or granulated erythritol for low sugar)
• 1 cup water
• 1/2 cup espresso
• 1/2 cup applesauce (or yogurt of choice)
• 1/2 cup vegetable or coconut oil, (or almond butter)
• 1 1/2 tbsp pure vanilla extract
• 1 cup mini chocolate chips, (optional)
• frosting of choice, (or the mocha buttercream frosting above)

Instructions

1. 1

   Preheat oven to 350 F. Grease two 8-inch pans or line the bottoms with parchment paper. Stir all dry ingredients in a large bowl. If using almond butter, gently warm it up until easy to stir. Whisk remaining ingredients, then combine everything until just evenly mixed. Divide the batter evenly into the pans. Bake for 25 minutes or until a toothpick inserted into the center of a cake comes out mostly clean. Let cool, then go around the sides of the espresso cakes with a knife before inverting each onto a large plate. Frost separately, then place one cake on top of the other and ice the sides and top. Frosting options are included above.View Nutrition Facts