Spelt Flour Cake Recipe
This spelt flour cake is sweet, moist, and delicious. It's vegan and refined sugar free. This nutrient-dense cake is perfect for breakfast, as a snack, or for dessert.
Servings: 12
Calories: 179.8kcal
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
Serving: 1Slice | Calories: 179.8kcal | Carbohydrates: 26g | Protein: 5.1g | Fat: 6.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.4g | Sodium: 121.8mg | Potassium: 158.9mg | Fiber: 4.7g | Sugar: 8.3g | Vitamin A: 1.3IU | Vitamin C: 0.05mg | Calcium: 80.8mg | Iron: 1.5mg