Spelt Flour Healthy Black Forest Cake

Black forest cake with spelt flourIngredients:
For the cake:
1 cup spelt flour
3/4 cup almond flour
1/2 cup organic cocoa
2 teaspoons baking soda
1 teaspoon aluminum free baking powder
1/4 cup agave syrup
1 cup goat yogurt
1/2 cup sesame oil / Peanut oil
3 organic eggs
2 1 / 2 teaspoons rum extract
1/8 cup chocolate liqueur
1 cup cocoa / vanilla tea
100 grams of 80% dark chocolate
* 3 round cake pans 20 cm

For the cream:
2 cans of coconut cream 22% fat (fat percentage is very important!) Enter the cans in the refrigerator for about two to three days before using
1/4 cup agave syrup
1 teaspoon rum
Jar of cherries (soak them in red wine for about two hours before using), then dry as possible.

Preparing the cake:
1. Mix the flour with almond flour, baking soda, baking powder and cocoa.
2. in a mixer bowl Beat the eggs. Add the yogurt, agave, oil, rum and liqueur and stir over high speed.
3. Heat a kettle and prepare the tea. (I used vanilla tea that I just brought from Alsace, but you can use any other aromatic tea as you want). Pour the boiling tea gently into the mixture while whipping on high speed.
4. Transfer the flour into the bowl and mix well.
5. Chop the chocolate and add to the batter, stir with a wooden spoon.
6. Divide the batter into 3 round oiled baking trays. And bake at 175 C (350 F) degrees for 20-25 minutes each tray separately.
7. When all three parts are ready, begin to assemble the cake.

Prepare the cream:
1. Open the cans from the bottom and use only the cream (without coconut water). Transfer to a bowl.
2. Add the rum and agave, and stir manually.

Assemble the cake:
1. Place the first layer of the cake, then spread over the cream. Sprinkle over the cherries.
2. Place over the second layer. Again cover with cream.
3. Place the third layer, spread the cream and sprinkle with cherries.
4. Decorate with dark chocolate and cherries.

Healthy spelt chocolate cake

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