Stovetop Chocolate Cake - Christina Cooks

Ingredients

• 1 cup (130 grams) whole wheat pastry or sprouted whole wheat flour
• 1/3 cup (29 grams) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup (218 grams) lightly packed coconut sugar
• 1 teaspoon instant espresso powder
• 2 servings egg replacer (equiv of 2 eggs) (I use Bob’s Red Mill)
• ½ cup silken tofu, pureed with 1 teaspoon apple cider vinegar until smooth
• 6 tablespoons vegan butter substitute, melted (you may use avocado oil instead)
• 2 teaspoons pure vanilla extract