- 11/2 cups light spelt or gluten free flour
- 1/3 cup organic cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark cane sugar
- 1/2 cup avocado or grapeseed oil
- 1 cup cold water
- 2 tsp vanilla extract
- 2 tbsp apple cider vinegar
Preheat oven to 375 degrees.Mix together flour, cocoa, baking, soda, salt and sugar in an ungreased 8-9 inch square or round cake pan.
Mix together the oil, water, and vanilla in a measuring cup or small bowl.
Pour the liquid ingredients into the baking pan and mix batter with a fork or small whick.
When the batter is smooth, add the vinegar and stir quickly until combined.
Bake for 25 – 30 minutes.
In the meantime, make the lemon sauce.
- 2 eggs
- 3/4 cup cane sugar
- 2 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and lemon peel. Cook over simmering water for 10-12 minutes or until mixture is thick enough to coat the back of a metal spoon. Serve warm over the cake. Yield: 1 cup.