3Tablespoonssunbutteror peanut butter, or any seed or nut butter you like
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Instructions
Preheat oven to 350 degrees F. Line an 8 inch square pan with parchment paper so that it hangs over both sides. (You can skip this step if you like, but if you want to make it easy to cut slices and remove them, the parchment can help).
Place the white spelt flour, sugar, cocoa powder, baking soda and salt in a mixing bowl.
Add the melted vegan buttery spread, vanilla, vinegar, and water, and stir well. Stir in the chocolate chips
Pour batter into the prepared pan and bake at 350 degrees F for 27-32 minutes. (Gluten free flour may take longer). Let the cake cool fully before cutting into squares.
Microwave the chocolate chips for 45 seconds and stir. Then microwave for 15 second intervals, stirring in between until smooth. Add the sunbutter and stir.
Drizzle the warm chocolate sauce over individual cake pieces prior to serving.
Notes
Nutrition facts are for one slice of cake with chocolate sauce.Store leftover chocolate sauce in the refrigerator. Store cake tightly wrapped at room temperature. It should stay fresh for about 5 days.