Chocolate Spelt Cake with Dates
Happy Friday. Let’s bake a cake.
I’m loving this non-traditional chocolate cake. Spelt flour is so rich and hearty, paired with unsweetened cocoa powder, brown sugar, butter and DATES! It’s sooo rich.
It’s a must to serve it with whipped cream or ice cream or BOTH.
AND NO white sugar. I love it even more. Just 1 cup of brown sugar and you have enough sweetness PLUS the dates do so much work in that department. The natural sugar in those little date nuggets soaked in hot water to make them even more smooth – vanilla extract and eggs help too!
I served it slightly warm but its delicious at room temperature. Dig in – it’s the weekend and I’m here for balance and moderation AND cake!
Let's talk Spelt Flour.
- A great source of fiber.
- It’s a great replacement to Whole Wheat Flour. It has texture with a slightly sweet flavor.
- Spelt is easy to digest.
- Spelt is NOT gluten free. It is low in gluten but not free of it.
Let's bake MORE
Chocolate Spelt Cake with Dates
- Total Time: 45 minutes
- Diet: Gluten Free
Description
Hearty and naturally sweet cake. Serve with cream, always!
Ingredients
- 1 cup boiling water
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 lb pitted Medjool dates (about 12), coarsely chopped
- 1 1/2 sticks butter, softened
- 1 cup packed brown sugar
- 3 eggs, room temperature
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups spelt flour
- 2 teaspoon baking powder
- 3/4 teaspoon sea salt
Instructions
- Preheat your oven 350F. Butter the sides and bottom of a spring-foam pan. Dust with cocoa powder and set a side.
- To make the date paste, combine the boiling water, vanilla extract, baking soda and chopped dates in the base of a food processor or blender bowl. Let sit for 10 minutes.
- Meanwhile, in a stand mixing bowl, mix on medium/high the butter and brown sugar. Mix until it is pale in color and fluffy – at least 1 minute. Add in 1 egg at a time – combine thoroughly before adding the next egg.
- Process the date mixture – pulse a few times. It should form a paste and be very thick. Add the paste to the egg, sugar and butter. Mix until just combine.
- In a small bowl, combine the dry ingredients – cocoa powder, spelt flour, baking powder and salt. With the mixer on low, add in the dry ingredients slowly but consistently until everything is just combined.
- Pour into the prepared spring-foam pan. Spread so the batter is evenly throughout. Bake for 40-45 minutes or until the center is set.
- Remove from the oven. Place on a wire cooing rack. Use a pairing knife loosen the cake from the sides of the pan – remove the sides and let cool for 20 minutes.
- Use a pairing knife to help the cake loosen from the base of the pan. Move to a serving platter or plate. Serve with whipped cream or ice cream (or both!).
- Prep Time: 10
- Cook Time: 35
- Category: dessert
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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