Chocolate Spelt Cake

Catherine Cappiello Pappas


This is a delicious and healthy dessert. Normally, spelt flour is used in breads, but here it makes a light and moist cake!

★★★★★ 1 vote
5 Min
50 Min


2 cups spelt
½ cup unsalted butter
1 cup warm coffee
1 tablespoon instant coffee
1 tsp. vanilla
1 tsp. baking soda
¾ tsp. salt
½ cup brown sugar
½ cup white sugar
2 eggs
¾ cup instant hot coco powder
½ cup sour cream
½ cup currants or raisins


1Preheat Oven 350 degrees:

Add tablespoon of instant coffee to the warm coffee along with the vanilla, baking soda and currants; and stir till frothy.

Combine in a medium bowl the spelt, instant coco and salt.

In a mix-master beat the butter, brown sugar and white sugar and mix until smooth. Add the eggs and continue to mix; slowly add the coffee mixture and continue to mix.

While still mixing on low add the spelt mixture and mix.

Prepare a bundt pan with butter all around and then dust all over with the instant coco.

Bake 50 – 55 minutes or until tooth pick test comes out clean.

Let the cake cool a bit before trying to remove from pan.

About this Recipe

Course/Dish: Cakes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy