Dairy-Free Cake with Cooked Wheat Berries and Spelt Flour
Super moist cake with a rustic flavor, made with cooked wheat berries spelt flour, and coconut sugar.
Author: The Fit Mediterranean
Dry Wheat Berries
Powdered Confectioners Sugar
Preheat the oven to 350 degrees F (180 degrees C).
In a bowl, whip up
Organic Eggs (2)
Coconut Sugar (1/2 cup)
with an electric mixer until light in color and foamy.
Water (3 oz)
Orange Juice (3 oz)
Last fold in
Spelt Flour (1 1/2 cups)
, cooked and blended
Dry Wheat Berries (3/4 cup)
Baking Powder (1 Tbsp)
Salt (1 pinch)
Pour the mixture into an oiled and floured cake pan.
Bake the cake in the preheated oven at 350 degrees F (180 degrees C) for about 40-50 minutes.
Take the cake from the oven and let it cool. Dust with
Powdered Confectioners Sugar (to taste)
The cake recipe fits an 8-inch cake pan.
In a pot boil the wheat berries until softened.
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