Moorish Spelt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup hot brewed espresso1 ½ teaspoons pure vanilla1 tsp Kahlua (optional)1 teaspoon baking soda1 ½ cups chopped and pitted Medjool dates2 cups spelt flour¾ cup carob powder (or natural cocoa)2 teaspoons baking powder¾ teaspoon salt¾ cup stick margarine2/3 cup cane sugar2 egg replacers, prepared
Preheat oven to 350°F. Grease a 9” spring-form pan
Stir together espresso, vanilla, Kahlua and baking soda in a bowl.
Add dates, mashing lightly with a fork.
Cool to room temperature.
Whisk together flour, carob, baking powder, and salt in another bowl. Set aside.
Beat together margarine and sugar with an electric mixer at medium-high speed until pale and fluffy.
Add egg replacers and stir until combined.
Beat in date mixture (batter will look curdled), then reduce speed to low and add flour mixture, mixing until just combined.
Pour batter into spring-form pan, smoothing top, and bake 50 minutes to 1 hour.
Cool cake in pan on a rack 5 minutes, remove side of pan and cool cake on rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Stir together espresso, vanilla, Kahlua and baking soda in a bowl.
Add dates, mashing lightly with a fork.
Cool to room temperature.
Whisk together flour, carob, baking powder, and salt in another bowl. Set aside.
Beat together margarine and sugar with an electric mixer at medium-high speed until pale and fluffy.
Add egg replacers and stir until combined.
Beat in date mixture (batter will look curdled), then reduce speed to low and add flour mixture, mixing until just combined.
Pour batter into spring-form pan, smoothing top, and bake 50 minutes to 1 hour.
Cool cake in pan on a rack 5 minutes, remove side of pan and cool cake on rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 138.8 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 5.9 g
- Protein: 4.4 g
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