By Angel-mae & cleopatra's mummy on February 19, 2007
Photo by **Jubes**
Photo by **Jubes**
"I make this cake for my daughter who has a wheat intolerance. It's a beautiful moist cake and it's delicious by itself or iced with lemon cream cheese icing. You can replace the spelt flour for normal flour."
Serving Size: 1 (118 g)
Servings Per Recipe: 8
"This was a great recipe. I substituted the canola oil for 3/4 cup coconut oil the sugar for 3/4 cup xylitol. I added 1 tsp vanilla and 1/2 cup pureed frozen pineapple and walnuts. I also added 1 tsp of baking soda rather than the 1/8 and made a birthday cake with mine and spread with cream cheese frosting and decorated with pecans. I would double the recipe to make a large sheet cake as my cake was a little flat dew to small batch, but delicious!!"
"I thought that this was really good. My parents and kids liked it. I added 2 tsp of vanilla, used pumpkin pie spice instead of allspice, added two tsps of fresh ground flaxseed, used 1/2 cup of coconut oil (I don't ingest canola oil), 1/2 cup of applesauce, and chopped pecans. I baked 24 cupcakes for 25 minutes on 350 F."
"Reviewed for PAC October 2011- Great cake- easy to make, no electric mixer required and baked up beautifully. 5 stars from my family on taste too. The sugar on top gave a nice finish. I used spelt flour, but next time might try this cake with gluten-free flour so that I can try this cake too. Photo also to be posted"
"Good cake! I'm hoping that some friends who can't tolerate wheat will be able to enjoy it. I also have a friend who doesn't eat dried fruit who might enjoy it too. I liked that it wasn't too sweet - I did use demerera sugar (do we have raw sugar in the UK?) The second tiime I made it I replaced the oil with prune puree (4oz pitted pruned with 3tbsp hot water, liquidised) - it changed the taste very slightly (a tough of treacle flavour perhaps) but still really really good."