This Chocolate Einkorn Cake is by far the easiest cake you can make. I whip it fairly often when we feel like eating cake for dinner (yes, we do that!), or the night before for a yummy breakfast. It’s fluffy, spongy, light, super chocolatey and hard to mess up. You can use your favorite frosting, or eat it plain. Since no fat goes into the cake itself, I like to make butter cream, or sour cream frosting to make it just right. Sometimes I cut it into two layers with a string, and frost the middle as well. It’s easy to modify and make your own! It’s a perfect recipe if you are putting together a big dinner, and know you will want to take it easy with dessert.
HOW TO MAKE CHOCOLATE EINKORN CAKE
Chocolate Einkorn Cake
Ingredients
4 eggs
3/4 cup sugar
1 cup all-purpose einkorn flour (Jovial einkorn is the best deal with free shipping)
1/2 cup non-alkalized cacao powder (I’m in love with this stuff)
1/4 teaspoon fine sea salt
1/4 teaspoon baking powder
1/4 teaspoon vanilla powder (I’m using this, but any powder would work)
Equipment
KitchenAid mixer with a whisk attachment
Medium strainer, or flour sifter (to sift flour and cacao powder)
8 x 2, or 9 x 2 inch round cake pan (I love this one from Sur La Table)
Instructions
Combine eggs with sugar and vanilla in a stand up mixer and whip at medium speed until the mixture is light in color and light in consistency. 7-10 minutes.
Preheat oven to 350ºF.
Add einkorn flour and cacao powder sifting through a strainer (it will go very fast).
Add salt and baking powder; mix with a stiff spatula to combine, don’t over mix.
Pour the batter into the cake pan, and bake for 25 minutes, or until a toothpick comes out dry.Â
Cool slightly before removing from the cake pan.
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- 4 eggs
- 3/4 cup sugar
- 1 cup all-purpose einkorn flour
- 1/2 cup non-alkalized cacao powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1 teaspoon teaspoon vanilla extract
- Combine eggs with sugar and vanilla in a stand up mixer and whip at medium speed until the mixture is light in color and light in consistency. 7-10 minutes.
- Preheat oven to 350ºF.
- Add einkorn flour and cacao powder sifting through a strainer (it will go very fast).
- Add salt and baking powder; mix with a stiff spatula to combine, don’t over mix.
- Pour the batter into the cake pan, and bake for 25 minutes, or until a toothpick comes out dry.
- Cool slightly before removing from the cake pan.
Chocolate Einkorn Cake
6 comments
I used this recipe this weekend, but used Trivia Baking Blend, instead of sugar, and enjoyed ed the taste of the cake. However, my cake was really dense and short. Is thus due to the einkorn or the Truvia? The baking blend packaging says that sugar is one of its ingredients and that one uses it as one would with real sugar, except one needs only one half cup of the baking blend for every 1 cup of sugar. Can someone offer a suggestion for making my cake lighter and bigger?
Hi David, glad you liked the taste of the cake! I used Stevia sweeteners in the past but never had luck baking with them. I make this cake very often with sugar and it’s always fluffy and raises a lot during baking. To give a cake with stevia fluffiness, you can try the trick of whipping egg whites separately with a pinch of salt until stiff, then folding (not mixing!) them into the batter right before baking. I use that technique a lot with my gluten free or low gluten grains when making pancakes, and it works great to make them lighter in consistency. Hope that helps!
Mmm looks delish. I’m thinking of making this for my son’s first bday. I don’t want to use sugar yet so do you think I could sub mashed ripe bananas?
Hi Fatima, I honestly don’t know about substituting bananas for sugar in this recipe since I haven’t tried it! Intuitively, bananas would weight it down making it dense. If I was to try, I’d fold whipped egg whites separately at the end, and would use probably a tablespoon of baking powder to add to the dry ingredients. I wish I could be more helpful with this!
hi
the chocolate cake looks really good.
would like to try it
ca I use wholewheat eikorn for this recipe or do I have to reduce the flour and reduce liquid?
I like to work with grams ad ml
if you could tell me in grams how much flour ad ml how much fluids then its easier for me to adjust
I am going to make this for our sons first birthday but will use coconut sugar, I imagine it will work fine. It will then be covered with some maple buttercream.