Everyone loves birthday cake! But that doesn’t mean that every birthday cake has to be made with white flour and butter and a pound of sugar. A cake with a little less can still taste delicious.
Chocolate is always the preferred choice when I announce I am making someone’s birthday cake in our house. And that was no different this weekend.
The recipe I use is my cleaner version of an Anne Lindsay recipe from her 1998 New Light Cooking. It makes a 13×9 inch cake or a 10 inch Bundt cake (my preference). Sometimes we ice it with a simple Buttercream frosting, other times it gets sprinkled with a combination of icing sugar and cocoa powder. Either way, it is special and delicious.
Chocolate Birthday Cake
Preheat oven to 350F. Spray 13×9 pan or 10 inch Bundt pan with oil, lightly flour. Set aside.
2 TBSP espresso powder or instant coffee granules + 1/2 cup boiling water (or 1/2 cup strong coffee)
1 1/4 cup Whole Spelt flour
1 cup all purpose flour
1 1/2 cups coconut palm sugar
3/4 cup unsweetened cocoa powder, sifted
1 1/2 TSP Baking powder
1 1/2 TSP Baking soda
1/2 TSP salt
1 3/4 cup buttermilk
2 eggs, beaten
1/4 cup coconut oil, melted or 1/4 cup olive oil
3 TSP Vanilla extract
Optional: Combine 2 TBSP icing sugar with 2 TBSP of cocoa powder in small mesh sifter.
In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt. Beat in buttermilk, eggs, oil, vanilla and coffee; beat at medium speed for 2 minutes. Pour into prepared pan. Bake at 350F for 40-45 minutes (if you are using the Bundt pan, plan on at least 45 minutes), or until top springs back when lightly touched. Let cool in pan on rack for 20 minutes. Remove from pan, let cool completely on rack. Ice to your preference,, or lightly dust with icing sugar and cocoa powder.
Makes 16 servings. 230 cal, 5g fibre and 5g total fat, each when dusted with icing sugar and cocoa powder.