• Katherine Arthurs

Chocolate Spelt Cake with Dates

Happy long weekend!! Cake is always a good way to I'm loving this! Spelt flour is so rich + hearty, paired with unsweetened cocoa powder, brown sugar, butter + DATES! It's sooo rich. It's a must to serve it with whipped cream or ice cream or BOTH.


AND NO white sugar. I love it even more. Just 1 cup of brown sugar + you have enough sweetness PLUS the dates do so much work in that department. The natural sugar in those little date nuggets soaked in hot water to make them even more smooth - vanilla extract + eggs help too!


I served it slightly warm but its delicious at room temperature.Dig in - it's the weekend + I'm here for balance + moderation AND cake!



Chocolate Spelt Cake with Dates


1 cup boiling water

1 1/2 teaspoon vanilla extract

1 teaspoon baking soda

1/2 lb pitted Medjool dates (about 12), coarsely chopped

1 1/2 sticks butter, softened

1 cup packed brown sugar

3 eggs, room temperature

3/4 cup unsweetened cocoa powder

1 3/4 cups spelt flour

2 teaspoon baking powder

3/4 teaspoon sea salt


Preheat your oven 350F. Butter the sides + bottom of a spring-foam pan. Dust with cocoa powder + set a side.


To make the date paste, combine the boiling water, vanilla extract, baking soda + chopped dates in the base of a food processor or blender bowl. Let sit for 10 minutes.


Meanwhile, in a stand mixing bowl, mix on medium/high the butter + brown sugar. Mix until it is pale in color + fluffy - at least 1 minute. Add in 1 egg at a time - combine thoroughly before adding the next egg.


Process the date mixture - pulse a few times. It should form a paste + be very thick. Add the paste to the egg, sugar + butter. Mix until just combine.


In a small bowl, combine the dry ingredients - cocoa powder, spelt flour, baking powder + salt. With the mixer on low, add in the dry ingredients slowly but consistently until everything is just combined.


Pour into the prepared spring-foam pan. Spread so the batter is evenly throughout. Bake for 40-45 minutes or until the center is set.


Remove from the oven. Place on a wire cooing rack. Use a pairing knife loosen the cake from the sides of the pan - remove the sides + let cool for 20 minutes.


Use a pairing knife to help the cake loosen from the base of the pan. Move to a serving platter or plate.


Serve with whipped cream or ice cream (or both!).


Enjoy!