This cake is delicious, and is also corn-free, soy-free, nut-free,
wheat-free, egg-free, milk-free. It's quick to make.

1 8x8 or 5x7 cake
Glass pan: 325F/160F, 40 to 60 minutes
Metal pan: 350F/180F, 30 to 50 minutes

Ingredients:

2 cups whole grain spelt flour
1/2 cup cocoa
1/8 tsp salt (may be omitted)
3/4 tsp baking soda

1 cup liquid sweetener (I use Rogers' Golden Syrup, but brown rice syrup
works too)
1/4 to 1/3 cup light-tasting oil of any kind (light olive oil, canola oil,
etc.)
1/4 to 1/3 cup black coffee

Oil and flour/cocoa to coat pan
(Optional) approx. 2 tbsp powdered white sugar (note: not 'icing' sugar as
sold in Canada, which contains cornstarch)

Directions:

Oil pan: dust with 1 tbsp. flour or cocoa to coat pan.

Mix 2 cups flour, cocoa, salt and baking soda together. Mix wet ingredients
together until coffee and syrup are adequately mixed. Add wet ingredients
to dry ingredients and mix until you get a thick batter.

The larger amount of oil will give you a moister, longer-lasting cake; the
larger amount of coffee may be needed if your flour is dry. Start with 1/4
cup coffee and add a tablespoon or two if the batter is doughy. The batter
should be quite thick, though.

Place batter in pan and bake as above. When cake is cold, sprinkle with
powdered sugar if desired.

Variation: Replace coffee with 1/4 to 1/3 cup fruit juice, add 1/4 cup
strained raspberry jam, and reduce syrup to 3/4 cup.