Vanilla Spelt Cake

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Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

This light single-layer vanilla spelt cake made with 100% spelt flour has a delicate crumb and not-too-sweet brown sugar vanilla flavour.

Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake tin and line the base with parchment paper. Set aside.
Add the eggs to a large bowl and beat well with a whisk, until foamy.
3 large eggs
Beat in the sugar, yogurt, oil, and vanilla, mixing very well.
150 grams (¾ cup) muscovado sugar, 120 grams (½ cup) plain unsweetened yogurt, 100 ml (⅓ cup plus 1 tablespoon) extra virgin olive oil, 1 tablespoon vanilla extract
Sift the flour, baking powder, and salt into the bowl with a fine mesh sieve.
225 grams (1 ½ cups) light spelt flour, 2 teaspoons baking powder, ½ teaspoon fine sea salt
Mix until just combined. Don't over mix. I recommend starting with a whisk and then finishing with a couple good folds with a spatula.
Pour the cake batter into the prepared tin and bake for 25 to 35 minutes, or until a wooden skewer or toothpick inserted into the centre of the cake comes out clean. The time needed will depend on the type of cake pan you use.
Cool for 15 minutes in the tin before carefully turning out and cooling fully on a wire rack. Top with any icing or frosting you like once cooled, and serve.

Use a lighter-tasting oil if preferred, but don't use coconut oil for this recipe.

Storage: keep the cake, without any topping, for a day or two at room temperature in a sealed container but note that it will dry out over time.

Freezing: wrap the cake very well in foil and freeze for up to one month. Thaw at room temperature before serving.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.