Chocolate & date spelt cake

Chocolate & date spelt cake

Chocolate & date spelt cake 2000 1333 Chrissy Freer

Chocolate & date spelt cake

Prep time: 30 minutes
Cooking time: 40 minutes
Serves: 10 slices
The nutty characteristics of spelt are the perfect marriage to chocolate and dates, making this a rich and delicious dessert cake. You only need a small slice and I like to serve with Greek yoghurt, to cut through the sweetness.


  • 160g unsalted butter, softened
  • 220g (1 cup) caster sugar
  • 115g (½ cup) brown sugar
  • 1 teaspoon vanilla extract
  • 4 eggs, separated
  • 115g (3/4 cup) spelt flour
  • 2 teaspoons baking powder
  • 30g (¼ cup) cocoa powder, plus extra to dust
  • 160ml (⅔ cup) sour cream
  • 100g dark chocolate, melted and cooled
  • 90g fresh pitted dates, chopped


1. Preheat oven to 180C or 160C fan forced. Grease and line the base and sides of a 24cm round loose bottomed baking tin.
2. Cream butter, sugars and vanilla until light and fluffy, add egg yolks one at a time, beating well after each addition. Sift spelt flour, baking powder and cocoa together, fold into butter mixture alternately with the sour cream. Stir through the melted chocolate and chopped dates until just combined.
3. Beat egg whites in a clean bowl until firm peaks form, fold through ⅓ of the egg whites to loosen mixture, then fold in remaining egg whites until just combined. Pour into prepared tin, bake for 40 minutes or until firm to touch.
4. Set aside to cool slightly, then remove collar and set aside on a wire rack to cool completely. Serve dusted with extra cocoa powder.


Tip: this slice will keep, covered with plastic wrap, in the refrigerator for up to 2 weeks.
Note: this slice is easy to make, wheat free and satisfies sweet cravings, making it the perfect snack or after dinner treat with coffee.

wheat free, dairy free, vegetarian