Spelt Chocolate Cake Bowl
- Yield:8 servings
- Time:35 mins show details
This is what I make when I need something sweet but don't want to think too hard about it — the kind of cake that tastes better the next day, eaten straight from a bowl with a spoon.
Ingredients
- 1 cupunsweetened applesauce
- ¾ cupraw sugar
- 1 teaspoonvanilla extract
- 1½ cupsspelt flour
- ½ cupcocoa powder, unsweetened
- 1½ teaspoonsbaking powder
- 1 teaspoonbaking soda
- ½ teaspoonsalt
Equipment
- mixing bowls
- 9-inch round pan
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Preparation
Heat your oven to 375°F. In a large bowl, whisk together the applesauce, sugar, and vanilla until smooth.
In another bowl, whisk together the spelt flour, cocoa powder, baking powder, baking soda, and salt.
Sift the dry ingredients into the wet mixture and fold together until just combined — don't overthink it. (The batter will be thick but workable. If it seems too dense, add a tablespoon of water.)
- 35 mins
Pour into a greased 9-inch round pan or divide among 12 muffin cups. Bake 35-40 minutes for a cake, 18-20 minutes for muffins, until a skewer comes out clean.
Notes
This keeps beautifully for days and actually improves — the spelt flour softens and the chocolate deepens. I often fold in a handful of dark chocolate chips or chopped walnuts before baking.
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