This recipe was inspired by a recipe for carob brownies I saw in Nourishing Traditions. I have made both the parve/dairy free and dairy version. The parve/dairy free version was really delicious but as we all know most things taste better with butter (and yogurt) in them and this is the case with this cake. The picture above was taken about a half hour after the dairy version had been out of the oven. I had to quickly freeze the rest so that my kids would not eat it all up.
3 cups whole spelt flour
2 cups of full fat yogurt or 2 cups of water with 2 tablespoons of lemon juice
3/4 butter softened or extra virgin coconut oil
1 1/2 cup Rapunzel organic whole cane sugar or sucanat (I have bought both of these at Fairway and Whole Foods.)
4 eggs beaten
1 tablespoon vanilla
1 teaspoon of sea salt
1 cup of cocoa powder (not dutch processed!)
1 tablespoon of baking powder
oil/butter and white flour for the pan
1. Soak flour with the yogurt or the water and lemon juice on your counter for 12 to 24 hours.
2. Cream butter or extra virgin coconut oil with whole cane sugar or sucanat.
3. Add the eggs, vanilla extract, salt, cocoa powder and baking powder. Please note: I have found that the eggs don't combine well with the dried whole cane sugar/sucanat and butter mixture. It does, however, all come together when you add the flour soaked in yogurt. I did not have the same problem with the coconut oil.
4. Mix in the soaked flour mixture until well combined and pour into the pan.
5. Pour batter into a 9x13 inch greased and floured pan.
6. Bake in a 350 degree oven for about 40 minutes or until a toothpick comes out clean.