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Parve
Easy
1 Hour, 20 Minutes
Diets 
This moist, delicious chocolate cake can be found on the corner cake platter of most of my family members’ kitchens every Shabbos and Yom Tov. I’ve adjusted it by swapping unrefined oils and replacing the wheat flour with spelt flour.
2 cups Shibolim Spelt Flour
1 and 1/2 cups coconut sugar (see note)
1/2 teaspoon salt
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
3/4 cup Gefen Cocoa Powder
3 eggs
1 cup oil
1 teaspoon Gefen Vanilla Extract
3/4 cup water
1 cup strong coffee (1 and 1/2 teaspoons coffee granules dissolved in 1 cup boiling hot water)
confectioners’ sugar or coconut flakes, for dusting
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Grease one nine- by 13-inch (20- by 30-centimeter) pan or two eight-inch (23-centimeter) round pans.
In a large bowl, combine all ingredients and mix well with a large spoon or an electric mixer. Pour into prepared pans. Bake a large cake for 50–60 minutes or small cakes for 40–50 minutes.
Allow to cool, then dust with confectioners’ sugar or coconut flakes.
Styling and Photograhy by Baila Rochel Leiner
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great recipe made 12 cupcakes and 1 long loaf tin
had to add a bit more flour because batter was very loose. great texture, nice and moist