Purists’ Chocolate Cake




Purists’ Chocolate Cake



  • 2 ½ cup warm soy or almond milk
  • 3 tbs. balsamic vinegar
  • 4 tsp. pure vanilla extract
  • 1 cup coconut sugar
  • ¾ cup xylitol OR raw sugar
  • ½ tsp. sea salt
  • ¾ cup natural-style roasted almond butter (192 g)
  • 2 ½ cups light spelt OR cake flour
  • 1 cup cocoa powder
  • 2 ½ tsp. baking soda


  1. Preheat oven to 350 °F. Stir the nondairy milk, vinegar, vanilla, sugar, and salt until the sugar and xylitol are dissolved. Stir the almond butter into the mixture until as smooth as possible. Set aside.
  2. Stir the flour, cocoa powder, and baking soda very well, then sift into a mixing bowl (DO NOT skip this step!). Whisk in the milk mixture and mix just until combined.
  3. Pour into a well-greased 9-inch round cake pan and bake for 60-70 minutes, until an inserted toothpick comes out clean. Cool for ten minutes, invert onto a wire cooling rack (top facing down), and cool completely. Cut off the top (so it’s flat and smooth) and dust with powdered sugar or cornstarch, if desired. .
  4. Makes one 9-inch round cake (about 3 inches tall before cutting)



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