This isn't the recipe for chocolate cake, but it's the best I've found so far. I would LOVE to find links to ones you have found (or created!) in the comments! I'll admit that it's difficult to replicate the soft texture of cakes and breads that our white-flour-loving tongues are accustomed to!
Classic Chocolate Layer Cake
The Whole Foods Allergy Cookbook
1/2 cup first cold-pressed extra virgin olive oil
1 cup raw honey
1 tsp vanilla extract
1/2 cup unsweetened applesauce
2 cups freshly-ground spelt or wheat flour
2 tsp aluminum-free baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp sea salt
3/4 cup warm organic whole milk or almond milk
Preheat oven to 350. Grease two 8-inch round cake pans. Cover the bottom with a piece of wax or parchment paper to fit and then grease again (optional). Combine oil, honey, and vanilla in a large bowl using an electric mixer. Add eggs and applesauce. Combine flour, baking powder, cocoa, and salt. Gradually add dry ingredients to the bowl, alternately with milk. Beat until completely combined and a little fluffy. Pour into pans and bake about 20 - 25 minutes, until sides are pulling away from pan and top springs back to shape when touched. Do not overcook! Let cool on wire rack 10 - 15 minutes before removing from pans. Let cool completely before frosting.
Chocolate Syrup (not to top the cake but used in frosting recipe)
3/4 cup organic whole milk or unsweetened almond milk
1/2 cup nut butter (such as peanut butter)
1/2 - 1 cup cocoa powder
1 cup maple syrup
Mix in blender.
This can be used to top ice cream or any other place you would use chocolate syrup.
1 recipe Chocolate Syrup (above)
1/4 cup arrowroot powder (or more)
1 cup organic whole milk or unsweetened almond milk
Whisk arrowroot into 1 cup milk in double boiler (or pan sitting on top of pan with boiling water). Pour in chocolate syrup. Heat over medium heat for 10 - 15 minutes, stirring occasionally. Frosting will gradually thicken. Allow to cool before using.