By OrganiKiss Catering on July 02, 2009
Photo by M A Lewis
Photo by M A Lewis
"Some people like to cheat and eat the warm cookies and cakes. Don't do that with this one, it needs to cool, but once it does.... Trust me, this will be thee best spelt cake you've ever had. It's so spongy, moist, and decadent. For the cocoa powder, use Green and Blacks Organic Cocoa Powder."
Serving Size: 1 (84 g)
Servings Per Recipe: 14
"These did NOT bake up well for me at all. The batter looked beautiful until the cup of boiling water was called for. They overflowed and made a mess of the oven. I would recommend trying the recipe without the cup of water -- I bet they'll be great!"
"Made this for my daughters Birthday and everyone loved it. Usually spelt dries out very quickly but not this cake the leftovers were just as good as the first day. Will definitely make this cake a again"
"This cake is awesome and sooo moist! I have never had a problem with it over-flowing and I've made it several times and in serveral different size pans. It has almost a pudding cake texture and taste. People never even know it's whole grain until I tell them. It makes great cupcakes too. Rich and dark, I can't say enough good things about this recipe! Don't let the other reviews turn you off, you'd be missing out!"
"This was a super moist recipe. I made the cupcakes. I thought the sugar amount was way too much. I substituted the 2 cups of sugar for 1 cup xylitol and 1/2 cup coconut palm sugar. I reduced the 1 cup boiling water to 1/2 cup water + 2 shredded zucchini. I used coconut oil instead of butter cause I was out of butter and I used buttermilk instead of plain milk. It was so moist and tasty. This is definitely a keeper recipe and will make a lot. I might try 1/2 spelt/kamut next. I topped with chocolate frosting."
"My Daughter loves this recipe. We usually make the cupcake version but have made the cake as a birthday cake too. It always turns out great!! Thanks for the recipe."
"My mom has made this recipe and it was much loved. I came across this without knowing it was the same recipe. Followed exactly and turned out amazing. The batter is very thin sobi was hesitant at first but it came out amazing."
"This recipe is gorgeous! I am a terrible baker usually, but the cake came out fluffy and moist. I made a glaze out of a bit of my dairy free butter substitute melted with some fructose, cocoa powder, a drop of vanilla extract and once it was dissolved I added a bit of almond milk. I accidentally added the boiling water in with the rest of the wet ingredients, but it still came out perfect. I'm very happy with this recipe. Thank you for this."
"I bastardized this recipe a lot; used Spelt, Buckwheat & Chickpea flour with a little ground Hazlenut. Halved it, added more egg, skipped the boiling water adding Orange juice and Yoghurt instead and baked in large ramekins for 25 mins. Turned out fantastic!"
"I made this recipe with oil and only 1 cup of demerara sugar, no water. The texture was pleasant and fluffy but is just another choc cake , nothing extraordinary about it. Next time i will add some nuts, poppy seeds or figs perhaps to jazz it."
"This recipe needs to be re-written, when baking the batter overflowed. Luckily I had a pan of water underneath to catch the rubbish, or my oven could have caught on fire."
"I did what Chef suggested and didn't add the boiling water. I decided to add oil instead of butter. And OMG! This came out so well, my family asked to make another batch of cupcakes for them! LOL This is staying in my box to make again, and again, and again. Thanks OrganiKiss Catering!"
"Great cake! It baked well and tastes great. I baked a little longer (in a 150-160 degree celsius oven) and the recipe ingredients said butter but this was not in the directions (but oil was..?)- I used the butter (no oil) and it turned out well. Definitely will make again- thanks for the recipe."