100 Calorie Chocolate Cake

Ingredients

• Organic Refined Spelt Flour

  Vitaspelt

  120g

• Cacao Powder

  Dagoba Organic Chocolate

  6 tbsp or 30g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  60g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Water

  Plain, clean water

  ¾ cup or 178g

• Vanilla extract

  2 tsp or 8g

• Coconut oil

  2 tbsp or 27g

• Peanut butter

  Chunk style, without salt

  1 tbsp or 16g

• Koko Dairy Free Original Plain Yogurt Alternative

  Dairy Free Plain yoghurt - Coconut

  60g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Preheat oven to 350 degrees F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. (If your nut butter is not stir-able, gently heat it until stir-able.) In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don't over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when it's still a little undercooked, let it cool, and then set in the fridge overnight. This prevents overcooking, and the cake will still firm up nicely as it sits.) If you can wait, I highly recommend not taking a taste until the next day... this cake is so much richer and sweeter after sitting for a day. Trust me! Healthier frosting recipes are linked under the first photo in this post. View Chocolate Cake Nutrition Facts
2. (source: https://chocolatecoveredkatie.com/2014/09/08/100-calorie-chocolate-cake/)

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