Super Moist Chocolate Spelt Cake
A rich and indulgent chocolate spelt cake made with wholesome ingredients, naturally dairy-free, perfectly moist, and finished with a silky chocolate ganache glaze.
What You'll Need
12 ServingsStep by Step
Prepare the Oven & Pan
Heat the oven to 350°F. Grease and flour a 12-cup Bundt pan thoroughly to prevent sticking.
Cream the Wet Ingredients
In a small bowl, cream the buttery spread with eggs. Add applesauce and sugar, mixing until smooth and combined.
Mix the Batter
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and sea salt. Add the wet ingredients, rice milk, and vanilla extract. Beat on medium speed for 2 minutes.
Add Boiling Water
Slowly stir in the boiling water. The batter will become thin, which helps create the cake’s ultra-moist texture.
Bake the Cake
Pour the batter into the prepared Bundt pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean.
Cool Completely
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Let it cool completely before frosting.
Prepare Dairy-Free Ganache
Combine bittersweet chocolate, almond milk, and soy butter in a saucepan over medium heat. Stir until melted, glossy, and smooth.
Finish & Serve
Spoon the ganache generously over the cooled cake. Allow the glaze to set slightly before slicing and serving.
