Spelt Chocolate Cake
IntroductionSpelt is an ancient grain suitable for those sensitive to wheat (it does contain gluten). Cakes made with spelt are light and hold together very well. Spelt is an ancient grain suitable for those sensitive to wheat (it does contain gluten). Cakes made with spelt are light and hold together very well.
3 large Egg, fresh, whole, raw
1 tsp Salt
2 tsp Vanilla Extract
0.3 cup Canola Oil
0.3 cup Coconut Oil
0.5 cup Milk, nonfat
1.50 tsp Baking Powder
1.50 tsp Baking Soda
0.75 cup Cocoa, dry powder, unsweetened
0.25 cup Honey
0.50 cup Granulated Sugar
1 cup Sucralose Sweetner (measures cup for cup like sugar)
2 cup Organic Spelt Flour
Enjoy the cake fresh for two days, then cut into slices and freeze for later. For an even lighter cake, separate the eggs, add the yolks in step 2, separately beat the whites and gently fold them in after mixing the wet and dry ingredients.
2. In a large bowl, combine the Splenda, sugar, honey, oils, and eggs; beat until sugar is dissolved. Stir in milk, beating until smooth. Stir in vanilla extract.
3. In a medium bowl, sift the spelt flour and cocoa; stir in the baking powder, baking soda, and salt.
4. Add the flour mixture to the wet ingredients; mix thoroughly. Pour batter into prepared pan(s).
5. Bake until a toothpick inserted in centre comes out clean.
TWO 9-INCH ROUNDS: 30 to 35 minutes
ONE 12-CUP BUNDT PAN: 35 to 45 minutes
ONE 13x9x2-INCH PAN: 35 to 40 minutes
Serving Size:áMakes 12 servings