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Recipe by Rorie Weisberg

Spelt Chocolate Cake

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Spelt Chocolate Cake
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Egg
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

This moist, delicious chocolate cake can be found on the corner cake platter of most of my family members’ kitchens every Shabbos and Yom Tov. I’ve adjusted it by swapping unrefined oils and replacing the wheat flour with spelt flour.



Yields one nine x 13-inch pan or two eight-inch pans

Ingredients

Main ingredients

  • 1 cup oil

  • 1 teaspoon Gefen Vanilla Extract

  • 3/4 cup water

  • 1 cup strong coffee (1 and 1/2 teaspoons coffee granules dissolved in 1 cup boiling hot water)

  • confectioners’ sugar or coconut flakes, for dusting

Directions

Prepare the Cake

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Grease one nine- by 13-inch (20- by 30-centimeter) pan or two eight-inch (23-centimeter) round pans.

3.

In a large bowl, combine all ingredients and mix well with a large spoon or an electric mixer. Pour into prepared pans. Bake a large cake for 50–60 minutes or small cakes for 40–50 minutes.

4.

Allow to cool, then dust with confectioners’ sugar or coconut flakes.

Notes:

I use coconut sugar because it’s unrefined and has a lower glycemic index than table sugar, but if you prefer, you can substitute it with white sugar or try any granulated sugar of choice. (The original recipe called for two cups of white sugar.)

Credits

Styling and Photograhy by Baila Rochel Leiner

Recipe tags

chocolate cake delicious full and free full n free fullnfree living full 'n free living full and free moist rorie weisberg Shabbos spelt
Spelt Chocolate Cake

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shevi friedlander
shevi friedlander
8 months ago

great recipe made 12 cupcakes and 1 long loaf tin
had to add a bit more flour because batter was very loose. great texture, nice and moist

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