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DARK CHOCOLATE ECLIPSE CAKE by to celebrate National Chocolate Cake Day?

1 cup spelt or white flour
6 tbsp dark cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unrefined sugar
1/2 cup Vegan mini chocolate chips, optional
1/3 cup applesauce or vegan yogurt of choice, such as coconut milk yogurt
2/3 cup water
1/4 cup oil or almond butter, OR allergy-friendly sub
2 tsp pure vanilla extract

Preheat oven to 350 F. Grease an 8-in pan. Combine first 5 ingredients. Stir well. (If nut butter is not stir-able, gently heat until soft.) In a new bowl, whisk remaining. Pour wet into dry and stir until just combined. Pour into pan. Bake 25 min or until a toothpick inserted into the center comes out mostly clean. (I like to take it out when still a little undercooked, let it cool, then set in the fridge overnight. This prevents overcooking, and the cake firms up nicely as it sits.) I recommend not tasting until the next day… it’s much richer and sweeter after sitting for a day. Frost with your favorite frosting. I have a few frosting recipes on my blog – you’ll need about 3/4 cup for the entire cake.
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From: @thecooking.feed
? Credit: @thecooking.feed @chocolatecoveredkatie @thecooking.feed⁣

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