I made it with organic spelt instead of regular flour.
Spelt is an ancient grain that’s naturally high in fiber, vitamins & minerals. It has a sweet, nutty flavor so it’s perfect for baking.
Here’s what I did:
•2 cups organic spelt (or flour of choice)
•1 cup unsweetened Dutch cocoa powder
•1 1/2 TB of baking powder
•pinch of sea salt
•1/2 cup organic extra virgin coconut oil
•1 cup pure maple syrup
•1/2 cup organic agave nectar (or sweetener of choice)
•1/2 cup cold brewed coffee (just organic coffee & filtered water)
•1/2 cup unsweetened almond milk
•1 cup vegan Enjoy Life mini chocolate chips
Line a 9inch baking pan with parchment. Sift the spelt, cocoa, baking powder & salt. In another bowl, combine all the wet ingredients. Pour wet ingredients into dry ingredients. Combine but don’t over mix. Pour half batter into prepared pan. Sprinkle half of chocolate chips on top. Then pour remaining batter in pan. Sprinkle with remaining chocolate chips. Bake in preheated 350 degrees oven for 25-30 minutes. Or until toothpick still has a bit of chocolate when you test the cake. Cool completely before cutting.

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