Black Cherry Chocolate Spelt Cake - Dairy Free, Egg Free, Nut Free, Soy Free
This post is sponsored by Hockley Valley Spelt Flour available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
This dairy free egg free Black Cherry Chocolate Spelt Cake is possibly the most decadent and delicious dessert I have ever made. It’s rich and creamy, with a bright hit of flavor from the fresh cherry filling. The frosting is well balanced with dark cocoa and sweetness.This recipe proves yet again why spelt flour is my favorite wheat flour for baking, with it’s high fiber content and low protein content. The cake remains light and airy while still being decadent.
The most important tip I can offer when making this cake is to give yourself plenty of time, as two of the layers require time to cool completely. Working with the cakes or the filling when they are still warm will result in a melted cake.
Ingredients for Black Cherry Chocolate Spelt Cake - Dairy Free, Egg Free, Nut Free, Soy Free
Dark Chocolate Cake:
1/2 tsp pure vanilla extract
2/3 cup unsweetened applesauce
1/2 cup avocado oil, or a neutral oil such as canola or sunflower
1/2 cup water
2/3 cup dark brown sugar
1 3/4 cups Hockley Valley Spelt Flour
1/2 cup cocoa powder*
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
Cherry Filling:
1 1/4 cups pitted and quartered black cherries
1 1/2 tsp cornstarch (optional)
1 tbsp maple syrup
3 tbsp water
Frosting:
2 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp pure vanilla extract
1/2 cup lard or your preferred allergy safe butter substitute
How to make Black Cherry Chocolate Spelt Cake - Dairy Free, Egg Free, Nut Free, Soy Free
Preheat the oven to 375F and line two 8 inch round cake pans with parchment paper.
Add all of the frosting ingredients to a large mixing bowl and beat with an electric mixer until smooth and frothy. Keep in the fridge until ready to use.
The cake: Add the vanilla, applesauce, oil, water, and sugar to a large mixing bowl and whisk well. Add the spelt flour, cocoa powder, baking powder, baking soda, and salt, and whisk well, until the batter is smooth and creamy with some air bubbles (this should take about a minute). Divide the batter equally into the two cake pans. Spread out with a spatula so the tops are even and smooth. Bake on the center rack for 15 - 18 minutes or until a toothpick inserted comes out clean.
Let the cakes cool completely before frosting or assembling the cake. I typically make them at least 5 hours ahead of time.
Cherry filling: Add the cherries, corn starch, maple syrup, and water to a small saucepan. Stir well to ensure the fruit is well coated. Put the lid on and let simmer over low heat for 10 - 12 minutes, stirring often. The cherries should be soft and syrupy. Pour the filling into a bowl, cover, and let chill in the fridge until completely cooled and set.
Assembly: Place down the first layer of chocolate cake. Spread a thin layer of frosting on top. Fill a plastic freezer bag or a pastry bag with frosting and pipe a thick border around the top to act as a fence for the filling. Spread the cherry filling out evenly. Place the second layer of chocolate cake on top, pressing down gently to secure in place. Frost the cake as you wish - I like to keep the edges naked. Top with fresh black cherries.
Keep the cake in the fridge until ready to eat.
Makes 1 cake, serves 10.
