Vegan chocolate cake without sugar

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 1 pack of cream of tartar baking powder
• 60 g baking cocoa
• 250 g soft dates
• 360 ml water
• 150 ml vegetable oil
• 1 tsp vanilla extract
• Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

also suitable for babies and toddlers, for a 26 cm springform pan

Grease a 26cm springform pan (I prefer baking spray). Preheat the oven to 180°C (top/bottom heat). In a large bowl, combine the spelt flour, cocoa powder, and baking powder. Quarter the soft dates and place them in a tall container with the water. Blend with a hand blender until smooth. Add the oil and vanilla extract and blend again with the hand blender until well combined. Add the wet ingredients to the dry ingredients and mix well with a wooden spoon until a smooth batter forms. Pour the batter into the springform pan. Bake in the preheated oven on the middle rack for about 35 minutes. Test with a wooden skewer for doneness. If no batter sticks to the skewer, the cake is done. Tip: If you like the cake sweeter, you can simply use more dates. Since the cake isn’t overly sweet, it’s also a great alternative for little ones with a sweet tooth, for example, for a 1st birthday.