This cake has all you want from a good cake, and a teeny tiny bit more, that tiny bit might be unexpected, for most of you, and it will make you travel and eat slowly, because you will want to know what the heck these spices are that positively surprise your tongue. Well, it is a spice cake! It is of European heritage. My German Grandma used to make one, it was fairly dry but that is how we like some cakes, it had no fancy icing but I loved it, it was to die for. So for sure this reminds me of her, even though this one is incredibly moist, and has the added fruit and nuts if desired, which gives it an extra kick. I haven’t been posting anything for long, but today would have been her birthday if she was still alive, so this is to you Oma!
Chocolate Spice Cake
Mix Dry Ingredients:
2 cups All Purpose or Spelt Flour
2 teaspoon Baking Powder
1 teaspoon ground Cardamom
2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Garam Masala if available.
1 teaspoon salt
Mix Wet Ingredients with a Hand Mixer:
1 cup of hot water
1/2 cup cocoa powder
1 3/4 cups of raw or coconut sugar .. or any sugar of your preference.
1 cup Sunflower Oil
2 Flax Seed Eggs OR Egg Replacer which is a mixture of starches
1 tablespoon Vanilla Powder
Combine carefully until deliciously united. Add in a handful of chopped pear or raspberries. Both are great. If you like a little crunch, add in some chopped nuts as well!
Pour in a bundt-cake form and bake on 350F/180C for up to 50 min, check with a toothpick and switch off the oven when it comes out clean. Let it cool down entirely before you remove it from the form.
Healthy Pink Icing
Melt 2 Tablespoons of Coconut Oil
Stir in 1 tablespoon of Nut Butter
Add Beet Root Juice until desired color, texture should be thick. Poor over your cake in desired pattern and refridgerate for Icing to settle.