8 servings
1 ½ cups spelt flour
½ teaspoon xanthan gum (can be purchased at health food store)
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup ground almonds (soaked overnight, dehydrated)
¾ cup butter
1 cup sugar
2 eggs, beaten
1 ½ teaspoons vanilla extract
1 cup chocolate milk
1. Preheat oven to 350°F.
2. Prepare two 8-inch round cake pans and grease.
3. Sift flour, xanthan gum, cocoa, baking powder, baking soda, and salt in medium bowl.
4. Mix in the ground nuts. Set aside.
5. Using a food processor blend the butter and add the sugar. Add eggs and vanilla. Then add the milk and flour mixture. Blend well, but not too much.
6. Pour batter into prepared cake pans and bake for 25–30 minutes. Test for doneness with a toothpick, if it comes out clean its done.
7. Let stand for 10 minutes before turning out onto wire rack. Can be frosted or served plain.
1 ½ cups spelt flour
½ teaspoon xanthan gum (can be purchased at health food store)
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup ground almonds (soaked overnight, dehydrated)
¾ cup butter
1 cup sugar
2 eggs, beaten
1 ½ teaspoons vanilla extract
1 cup chocolate milk
1. Preheat oven to 350°F.
2. Prepare two 8-inch round cake pans and grease.
3. Sift flour, xanthan gum, cocoa, baking powder, baking soda, and salt in medium bowl.
4. Mix in the ground nuts. Set aside.
5. Using a food processor blend the butter and add the sugar. Add eggs and vanilla. Then add the milk and flour mixture. Blend well, but not too much.
6. Pour batter into prepared cake pans and bake for 25–30 minutes. Test for doneness with a toothpick, if it comes out clean its done.
7. Let stand for 10 minutes before turning out onto wire rack. Can be frosted or served plain.
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