Spelt Flour Chocolate Cake with Date Frosting
 
 
Ingredients
For the cake:
  • 2 Cups whole spelt flour
  • ½ Cup unsweetened cocoa powder
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • ½ Teaspoon fine sea salt
  • 1 Cup maple syrup
  • 1¼ Cup almond milk (you could substitute rice milk here)
  • 6 Tablespoons coconut oil, melted
  • 2 Teaspoons vanilla extract
  • 1 Teaspoon apple cider vinegar
For the frosting:
  • 2 Cups pitted Deglet dates (soaked in warm water to soften if they are hard)
  • ¼ Rounded cup raw cacao powder
  • ¼ Teaspoon fine sea salt
  • ½ Cup almond milk (or rice milk)
  • 2 Heaping tablespoons of almond butter
Instructions
  1. Preheat oven to 350F.
  2. Oil an 8" round cake pan.
  3. Sift together spelt, cocoa powder, salt, and baking soda & powder. Stir together to create a uniform mixture.
  4. In a separate bowl, whisk together maple syrup, milk, melted coconut oil, and vanilla.
  5. Pour your wet ingredients over your dry ingredients and gently whisk out any lumps.
  6. Add your apple cider vinegar and quickly whisk it into the batter.
  7. Pour your batter into your prepared pan.
  8. Bake for 50 minutes or so. No two ovens are the same. Once a toothpick inserted in the center of the cake comes out clean, your cake is done.
To make the frosting:
  1. Add your dates, cacao powder, and salt to your food processor. Blend until small bits remain, then slowly add your almond milk with blender running. Add your almond butter and blend until you have thick and smooth frosting. If the frosting is too thin, add more almond butter. If it is too thick, add more almond milk.
  2. Spread your date frosting on your completely cooled cake. Grab a fork and dig in!
Recipe by at https://www.thescratchartist.com/chocolate-cake-with-date-frosting/