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Chocolate Spelt Cake


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Rate this recipe 4.4/5 (14 Votes)
Chocolate Spelt Cake 1 Picture


  • 2 cups spelt
  • 1/2 cup unsalted butter
  • 1 cup warm coffee
  • 1 tablespoon instant coffee
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 3/4 cup instant hot coco powder
  • 1/2 cup sour cream
  • 1/2 cup currants or raisins


Preparation time 5mins
Cooking time 55mins
Adapted from


Step 1

Preheat 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.

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