Dry ingredients:

21/2 cups Spelt flour

1/2 cup cocoa powder

2 teaspoons baking powder

11/2 teaspoon baking soda

1 teaspoon salt


Wet ingredients:

1 cup  plant-based milk

11/2 cups agave nectar

½ cup coconut or cashew yogurt

3 tablespoons apple cider vinegar

11/2 tablespoon vanilla extract


Frosting Ingredients:

2 cups Medjool dates, pitted

1 cup boiling water

1/2 cup unsweetened cocoa powder

2 tbsp. Almond Butter

1 teaspoon vanilla extract

Pinch salt




Instructions

To Make the Cake: 

Preheat your oven to 350F (180C).

Prepare two 8" round baking pans by lightly greasing them.

In a large bowl whisk together all of the dry ingredients, then set aside.

In a medium bowl whisk together all of the wet ingredients. 

Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix. 

Divide the batter into the prepared pans, then pop them in the oven. 

Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting. 

To Make the Frosting:

Place dates and water in a high blender, let soak for 10 minutes, then blend until smooth.  

Add cocoa powder, almond butter and salt.  Blend until whipped and creamy. If the frosting is a bit too stiff, add 1 to 2 tablespoons of plant-based milk as needed until desired consistency is reached.

To Assemble the Cake: 

Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. 

Place the first cake on your cake plate, and spread about half of the frosting on top. 

Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. 

Add swirl patterns with your spatula to make it pretty. 

Store the cake in the fridge or a cool place until you are ready to serve.





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