Moist Chocolate Cake - yum!

This is a beautiful cake and never lasts long in our home! Hard to believe it is allergy friendly. It contains no eggs, milk or wheat....What a simple pleasure it is to let my food allergic son lick the bowl - I didn't think this was going to be possible with all his food allergies.. Enjoy and let me know what you think...


3 cups (450g) spelt flour
6 tspns Baking powder
2/3 (70g) cup pure cocoa
1 tspn salt
2 cups (440g) caster sugar
2 cups (500ml)water
2/3 cup (170ml) allowable oil
1 Tblspn vanilla
2 Tblspns lemon juice


Preheat oven 180/160 fan forced. Grease and line loaf tin.
Sift flour, cocoa, salt, baking powder in large bowl. Stir in sugar.
Combine measured water, oil, vanilla, lemon juice in large jug.
Whisk water mixture into flour mixture until smooth. Pour into loaf tin.
Bake 30 minutes or when skewer is clean after inserted
Freezes well - if it lasts that long!