Decadent Chocolate Cake…..

This cake is decadent, delicious, dairy-free and is a family favorite on special occasions. I was amazed the first time I was served this yummy cake…and even more amazed that it turned out when I first tried it. Baking is not really my speciality, but this cake has never failed. Just a few tips before you try it… You really do need to use 8 inch springform pans. I went  out and bought 2. I like to use parchment paper instead of greasing the pan. A little tip I picked up from somewhere is to first run water over your crumpled sheet of paper, then squeeze out the water and then line the pan.  I have cut down the maple syrup from the original recipe (1 cup)…I think it could even be cut down more:) but since this is a rare treat I have left it at 3/4 cup. And finally, it is worth buying a good quality chocolate chip for the ganache…it really makes a difference.  Serve with a scoop of vanilla soy icecream if you want to keep it all dairy free or with your favorite vanilla ice cream or frozen vanilla yogurt.  I finish it with a couple of tablespoons of delicious raspberries.  Enjoy!


(serves 8-10)

 1 cup whole wheat flour

1 cup whole spelt flour

2 tsp baking powder

2 tsp baking soda

½ cup unsweetened cocoa powder

½ tsp sea salt

½ tsp cinnamon

½ cup demarra brown sugar

½ cup water

1 cup soy milk

¾ cup pure maple syrup

½ cup grapeseed oil

2 tsp apple cider vinegar

1 tsp vanilla extract

½ tsp almond extract


Chocolate Ganache Frosting


2 cups good quality dairy-free chocolate chips (72%)

1 cup vanilla soy milk or 1 cup soy milk + ½ tsp vanilla

½ tbsp brewed coffee

¼ cup maple syrup


Raspberry jam (optional)


  1. Preheat oven to 350 degree F
  2. In a large mixing bowl, mix together the flours, baking powder, baking soda, cocoa powder, salt, cinnamon and brown sugar.  In a separate bowl beat together the water, the soy milk, maple syrup, oil, vinegar and vanilla and almond extracts.  Pour the wet ingredients into the flour mixture and beat on low until well combined.
  3. Divide the batter into 2 parchment paper lined 8 inch springform cake pans. Bake for 35 minutes or until a toothpick comes out clean when inserted into the center of the cake.  Remove from the oven and let cool on a wire rack completely before trying to peel the parchment paper away from the cake.
  4. To prepare the ganache, put the chocolate chips, soy milk, coffee and maple syrup in a double boiler over simmering water. Once the chips are melted, remove from the double boiler and set aside to cool. Transfer to a blender or magic bullet and blend for 1 minute. Cool for about an hour in the refrigerator.
  5. Place one cake layer on a cake plate and spread an even thin layer (approx ½ in) of raspberry jam or ganache frosting. Place the second cake layer on top and frost the entire cake.

One thought on “Decadent Chocolate Cake…..

  1. Hi Darla, it’s Karin. Eunice was telling me about a delicous green rice. Can you tell me where to find that recipe? Thanks and enjoy your weekend. All the best.

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