I’m still in Texas (more on that later) so in the meantime, why not bake a cake?
This is another “healthy” recipe from the archives. This cake is incredibly light and also not overly sweet. It’s fantastic topped with peanut butter or freshly whipped cream (or, both?) and I’d even go so far as to say it’s practically a breakfast cake. Chocolate cake and nutella for breakfast? I’m in.
The preparation is simple and you don’t need any fancy kitchen appliances…just a good old fashioned spoon and bowl. I love that.
So….what are you waiting for?
Half Spelt Chocolate Cake
makes one cake layer
1/2 cup spelt flour + 1/2 cup unbleached flour
1/4 cup cocoa powder
1/2 cup sugar
pinch of sea salt
1/2 tsp baking powder
tiny pinch of cayenne pepper (optional)
3/4 tsp baking soda
1 tbsp extra virgin olive oil
1 ¼ cup buttermilk
1 tsp pure vanilla extract
Preheat oven to 350. Sift together all dry ingredients in a large bowl. In a separate bowl, combine milk and the rest of the wet ingredients. Add dry to wet and mix. Pour batter into a prepared 9 inch cake pan and bake for 20 minutes.