This spelt flour cake is sweet, moist, and delicious. It’s refined sugar free, oil free, and vegan. This nutrient-dense cake is perfect for breakfast, as a snack, or for dessert.
What to serve with this spelt flour cake
If you’re making this cake for a party and would like another nutritious, vegan treat to offer your guests, try these amaranth cookies. They’re sweet and chewy with a hint of saltiness.
Ingredients and substitutions
Spelt is an ancient variety of wheat. It has a nutty, slightly tangy flavor. Spelt flour is made from ground spelt and works well in baked goods. If you have trouble finding spelt flour at your local grocery store then it’s easy to find and purchase online.
This oil-free cake recipe calls for smooth almond butter. If you need to avoid nuts then you can substitute pumpkin seed butter or extra virgin olive oil if you prefer.
This cake is sweetened with dates and doesn’t contain any added sugar. Medjool dates are my favorite variety, but you can use any type of dates you like.
How to make it
Remove the pits from the dates, then add the pitted dates to a bowl. Add the boiling water to the bowl with the pitted dates, then let them soak for 10 minutes.
When the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit. Next you’ll add the spelt flour and baking powder to a mixing bowl, then mix well.
Add the dates and soaking liquid to a food processor or blender, along with the almond butter, vanilla, and salt.
Blend until smooth.
Add the blended date mixture to the bowl with the spelt flour and baking powder, then stir until thoroughly combined and a very thick batter is formed.
Transfer the batter to a 9 inch baking pan lined with parchment paper. Wet your hands with cold water, then use your hands to spread the batter into an even layer in the pan (wetting your hands will prevent the batter from sticking).
Bake at 350 degrees Fahrenheit for 36 minutes or until a toothpick inserted into the middle of the cake comes out looking clean. Let the cake cool to room temperature before removing from the pan and serving.
Optional additions
Optional additions include 1/2 cup of dark chocolate chips, chopped nuts, or raisins. Stir them into the batter when you’re combining the wet and dry ingredients.
Storage and freezing
Store this spelt flour cake in an airtight container in the fridge for up to three days or freeze it for up to six months.
More spelt flour recipes to try
- These delicious chocolate spelt flour cookies are chewy with crispy edges.
- These spelt muffins are perfect for a make-ahead breakfast or snack.
- These spelt crackers have a satisfying, crispy texture.
Spelt Flour Cake
Equipment
- Food processor or blender.
- 9 inch baking pan
- Parchment paper
Ingredients
- 2 cups spelt flour
- 1 cup boiling water
- 1 cup dates (tightly packed)
- 1/2 cup smooth almond butter
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Remove the pits from the dates, then add the pitted dates to a bowl.
- Add the boiling water to the bowl with the pitted dates, then let them soak for 10 minutes.
- When the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit.
- Add the spelt flour and baking powder to a mixing bowl, then mix well.
- Add the dates and soaking liquid to a food processor or blender, along with the almond butter, vanilla, and salt, then blend until smooth.
- Add the blended date mixture to the bowl with the spelt flour and baking powder, then stir until thoroughly combined and a very thick batter is formed.
- Transfer the batter to a 9 inch baking pan lined with parchment paper.
- Wet your hands with cold water, then use your hands to spread the batter into an even layer in the pan (wetting your hands will prevent the batter from sticking).
- Bake at 350 degrees Fahrenheit for 36 minutes or until a toothpick inserted into the middle of the cake comes out looking clean.
Notes
- Optional additions include 1/2 cup of dark chocolate chips, chopped nuts, or raisins.
- Store this spelt flour cake in an airtight container in the fridge for up to three days or freeze it for up to six months.
Nutrition
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