Vegan Spelt Chocolate Espresso Cake

Vegan Spelt Chocolate Espresso Cake

Another year has gone by and my baby is three years old! He’s growing so fast. Some days I wish he was a little older but when the attitude and chaos settles down I really don’t want him to grow up. I want to keep him the size and age he is right at this moment in time. He needs me and needs to be around me 24/7. I probably complain about it a lot more than I should. That’s just because it gets overwhelming at times and I have days where I can’t breathe from being smothered by my kids. That’s really not how I feel that’s just the stress getting to me and the exhaustion I feel. When I do get moments away from my boys I really miss them. I miss them whining and screaming, their hugs and kisses, I miss their tugging on my legs. Those moments I realize my boys are growing up and it hits me they won’t always be this little or need me the way they do now. I have to just breathe and enjoy the stress along with the happy cuddle moments all the same. At some point all that will stop.

Anyways, for my littlest sons birthday I wanted and had to make time this year with everything that is always going on to make him a real character birthday cake. Last year I didn’t get to and it bothered me. Even though he didn’t care this year he understands more. He’d appreciate it more and react to seeing something he enjoyed. I was contemplating either the Boss Baby, Dory or Gene from the Emoji movie and figured I’d go with the one that wouldn’t be as time consuming, an Emoji cake.

I actually created a different recipe since I stopped buying white flour and used Spelt flour as a substitute for a healthier alternative. I also made a healthier Chocolate Frosting. I didn’t want to use so much sugar {my recipe usually calls for at least 3 cups powdered sugar} this time and I didn’t buy any since using the last of it months ago. The frosting recipe I made uses Avocados as a base with cocoa powder and maple syrup as a natural sweetener. I was pleasantly surprised how well it turned out and held up for me to use on my cupcakes. It’s not as firm as the sugared recipe but by refrigerating it for an hour or so it held up and did it’s job. It’s definitely going to be my go to recipe for a chocolate variation. If interested in my Vegan Chocolate Avocado Frosting you can try it  for yourself. I personally think they turned out so good, especially being able to enjoy indulging in this sweet treat. I didn’t feel as much guilt about eating 5 cupcakes. Eek! I hope you enjoy this version and try it for one of your loved ones!


To Prepare the Chia “Eggs”

First prepare your Chia Eggs. Add chia seeds and spring water into a small bowl and set it aside. Let it set 10 minutes until it thickens into a gel-like consistency.

 

To Prepare the Dry Ingredients 

Then in a large bowl sift in the Spelt Flour, Cocoa Powder, Baking Powder, Baking Soda & add in the Sea Salt. Whisk everything until fully distributed and combined, then set aside.

 

To Prepare the Wet Ingredients

In a glass measuring cup heat up 1 cup water until almost boiling hot about 2-3 minutes in the microwave or over the stove a few minutes. Add in the instant coffee and vanilla extract, stir and set it aside to cook for a few.

 

To Prepare the Sugar & “Eggs” 

In another bowl add the Coconut Sugar and the melted Coconut Oil and mix until it’s evenly combined. Add in the Chia “Eggs” and combine.

Then, add the wet Ingredients into the Sugar-Chia mix. Be sure to combine well.

Next, add the wet chia mixture into the dry ingredients and fold to combine.

Once it’s completely mixed together add in the Apple Cider Vinegar and mix again.

Transfer the cake batter into your prepared and greased pan of choice. Bake 30-35 minutes depending on your oven. I made my cakes using the sports ball pan and 6 cupcakes, I baked for 24 minutes. So keep an eye on them to be sure they don’t burn. Using a toothpick in the middle of the cake insert until it comes out clean.

Let the cupcakes sit in the muffin tin about 10-15 minutes before removing them.

Then remove the cakes and place on a cooling wire rack to completely cool before icing or decorating.

 

Top with desired Vegan Frosting or Icing and Enjoy.

Print Recipe
Vegan Spelt Chocolate Espresso Cake
Course Dessert
Servings
9” round Cake
Ingredients
For the Chia “Eggs”
For the Dry Ingredients
For the Wet Ingredients
For the Sugar & “Eggs”
For the Apple Cider Vinegar
Course Dessert
Servings
9” round Cake
Ingredients
For the Chia “Eggs”
For the Dry Ingredients
For the Wet Ingredients
For the Sugar & “Eggs”
For the Apple Cider Vinegar
Instructions
  1. First prepare your Chia Eggs. Add chia seeds and spring water into a small bowl and set it aside. Let it set 10 minutes until it thickens into a gel-like consistency.
  2. Then in a large bowl sift in the Spelt Flour, Cocoa Powder, Baking Powder, Baking Soda & add in the Sea Salt. Whisk everything until fully distributed and combined, then set aside.
  3. In a glass measuring cup heat up 1 cup water until almost boiling hot about 2-3 minutes in the microwave or over the stove a few minutes. Add in the instant coffee and vanilla extract, stir and set it aside to cook for a few.
  4. In another bowl add the Coconut Sugar and the melted Coconut Oil and mix until it’s evenly combined. Add in the Chia “Eggs” and combine.
  5. Then, add the wet Ingredients into the Sugar-Chia mix. Be sure to combine well.
  6. Next, add the wet chia mixture into the dry ingredients and fold to combine. Once it’s completely mixed together add in the Apple Cider Vinegar and mix again.
  7. Transfer the cake batter into your prepared and greased pan of choice.
  8. Bake 30-35 minutes depending on your oven. I made my cakes using the sports ball pan and 6 cupcakes, I baked for 24 minutes. So keep an eye on them to be sure they don’t burn. Using a toothpick in the middle of the cake insert until it comes out clean.
  9. Top with desired Vegan Frosting or Icing and Enjoy.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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