Apple Chocolate Cake Spelt Flour
Moist spelt flour cake with apple puree, raisins, and dark chocolate chunks. Made in a food processor with cooked apple and raisin base, topped with melted chocolate pieces. Bake until a toothpick comes out clean. Dense crumb, naturally sweetened fruit.
Ingredients
- 1 lb apple, peeled and chopped
- 1 ¾ oz raisins
- 4 egg, size M
- ¾ cups spelt flour, whole grain
- 3 ½ oz potato starch
- 1 teaspoon baking powder
- ¼ cups water
- 1 ½ tbsp coconut oil or olive oil
- 9 ½ tbsp dark chocolate 70% cocoa, chopped into small cubes or chips(optional)milk chocolate1:1sweeteradds dairy
texture may be less firm
Instructions
- 1
Spray a loaf pan with release agent.
- 2
Add peeled apple pieces and raisins to food processor, blend 5 seconds at high speed, scrape bowl, add water, cook 15 minutes at speed 2 at 212°F.
- 3
Blend 20 seconds at high speed until smooth.
- 4
Cool completely, transfer to bowl if faster.
- 5
Preheat oven to 350°F.
- 6
Add cooled apple-raisin puree and eggs to processor, mix 20 seconds at speed 4.
- 7
Scrape bowl, add spelt flour and baking powder, mix 10 seconds at speed 4.
- 8
Fold in chocolate pieces with spatula.
- 9
Transfer to prepared pan.
- 10
Bake at 350°F until a toothpick inserted comes out clean, about 25 minutes.
- 11
Cool before removing from pan.
Tips
Each oven bakes differently; watch cake from 20 minutes onward.
Cooling puree outside the processor bowl speeds cooling time.
Use toothpick test to ensure doneness without overbaking.
Good to Know
Covered at room temperature 2 days, or refrigerated 4 days.
Prepare through step 6 up to 1 day ahead; add chocolate and bake when ready.
Serve at room temperature or slightly warm. Pairs with coffee or tea.
Common Mistakes
Do not skip the cooling step; adding eggs to hot puree risks scrambling.
Do not overbake; start checking at 20 minutes to avoid dry cake.
Do not skip the toothpick test; ovens vary significantly.