This is everything you could ever want from a chocolate cake. Fluffy, decadent, moist and so easy to make. Oh, and it's whole grain but you wouldn't know it. Which means it's breakfast approved. Right?
85g Spelt Whole Grain Flour
200g Red Fife Whole Grain Flour
½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
100g Eggs (Can be replaced with Flax eggs)
240ml Oat Milk (Any milk can be used)
120ml Canola oil
10g Pure Vanilla Extract
240ml Boiling Water
Preheat oven to 350F. Combine all dry ingredients and whisk together
Add the eggs, oat milk, canola oil and vanilla to a bowl and stir to combine. (You can also use a stand mixer here)
Gradually add the dry ingredients to the wet ingredients, stirring constantly or mixing on low.
Once all dry ingredients are combined with wet, slowly begin to add the boiling water while mixing slowly. Once all the boiling water has been added, mix until batter is smooth and shiny.
Pour mixture into a greased and floured bundt pan and bake for 45 min or until a toothpick inserted in the cake comes out clean. Allow cake to cool on a cooling rack for about an hour before flipping onto a serving plate. Using a
Optional - Using a sieve, gently sprinkle top of cake with icing sugar