This cake is versatile, tasty, and dare I say it: sort of healthy. It uses no eggs, no white sugar, and spelt flour, making it easier to digest than regular flour. A somewhat guilt-free indulgence.

I left mine plain since I find the chocolate chips plenty. I treated it like a brownie. However, a creamy soft vanilla frosting will be lovely. I also tried it one time with some peppermint extract, which also worked nicely. Leave the vanilla extract in, but add on a tablespoon of high quality peppermint oil with the other liquid ingredients. The batter can be used to make cupcakes as well.

Cupcake version with peppermint oil too!

Ingredients

• 2 cups of spelt baking flour (I use Bob's RedMill)
• 1 cup of raw cacao powder (packs a super chocolate punch, available at most grocery stores now)
• 1tbs of baking powder
• a pinch of salt
• ½ cup of vegetable oil
• 1 cup of maple syrup (pure maple syrup, Grade A Dark Amber is best)
• ½ cup of light agave syrup
• ½ cup of Guinness Stout
• ½ cup of soy milk
• 1 tablespoon of vanilla extract
• 1 cup or so of chocolate chips (use at least 60% cocoa and/or vegan if you need to ensure no dairy)

Preheat the oven to 350° fahrenheit. Thoroughly grease your 9x11 pan or muffin pan with vegetable oil.

Sift together the dry ingredients (flour, cacao, baking powder, and salt) into a large bowl and mix. In a smaller bowl, whisk together the wet ingredients (oil, maple syrup, agave, Guinness, soy milk, vanilla extract). Blend the dry and wet ingredients, making sure not to over mix the batter as the cake will be drier. I did it by hand – no mixer required.

Pour half the batter into your pan. Sprinkle chocolate chips over it. Then pour on the rest of the mix. Sprinkle more chocolate chips on the top.

Cook times will vary depending on your oven and taste preferences. I recommend about 20-25 minutes. However, this cake has no egg, so undercooking it is a great option! Simply check it with a toothpick after 15 or 20 minutes and decide. The toothpick should have a small amount of batter left on it after you pull it out.

Cupcakes will most likely be 15-20 minutes. Make sure not to overcook them. They might be dry.