'Tis the Season
Spelt Chocolate Cake with Coconut Cream
We hit the road to our hometown for the holidays. I’m craving for the usual cold days up North and the visit in the morning by Jack Frost. The truth is I really miss the early morning walks in Winter, the smell of wood fireplaces burning from within the houses and the gathering and preparation of traditional Christmas food.
Christmas has a very special place in my heart. I could tell you a lot about this season. The adversities and grief that I have endured since my childhood created a will and yearning for a coming together of the whole family… although over the years I realized that they only made me appreciate more the little things and the small moments with the people (and furry friends) that matter. My most treasured moments are the ones where I spend at home cooking the traditional food with my Parents and being with them savoring the quietness over the wood fire and where I left so many thoughts.
Two years ago on Christmas day Jorge and I moved to Lisbon and started a new beginning together. The best gift you can have is to be with someone that you love. So however you might spend and celebrate this holiday, no matter what your situation in life is, or hardships you have in your way I hope you find joy. Remember to make someone happy.
This simple naked cake is my little present to all of you who support & frequent this blog. I wish you all a very merry Christmas!
Love, Patrícia x
1 cup spelt flour
½ cup soft brown muscovado sugar
3 tbsp organic coconut oil
1 biological egg + 1 yolk
1 tsp baking powder
½ tsp baking soda
½ cup vegetable milk
20g raw cocoa powder
75g dark chocolate with 70% cocoa (melted)
Pinch of sea salt
Butter and cocoa powder for the cake pan
2 cans fat coconut milk
¾ cup sugar powder
Preheat oven to 175°C. Butter the 15cm cake pan and dust it with cocoa powder and knock out the excess.
Melt the chocolate in water bath. Set aside and let it cool.
Mix spelt flour, cocoa powder, baking powder, baking soda and a pinch of sea salt. Set aside.
Whisk coconut oil and the sugar in a large bowl until smooth. Add one egg and beat until incorporated. Repeat with the egg yolk. Add the melted chocolate. Beat until smooth. Add the mix of dry ingredients and the vegetable milk alternately.
Put the batter in the baking pan and smooth the top with a spatula. Bake for 40 minutes or until a toothpick comes out clean. Remove from the oven and let it cool completely. Cut in layers.
Frosting: Let the coconut cans in the refrigerator overnight. Remove the cans from the fridge and without shaking scrap the thickened cream and leave the liquid behind. In a large bowl whip the cream with powdered sugar until creamy.
Assembling: Put the first cake layers on a cake stand or plate and spread a thick layer of frosting with a spatula. Keep doing for the other cake layers. End with a layer of frosting on top and gently spread a thin layer all over the cake. Put into the fridge.
This is a small dairy-free cake with a vegan frosting. You can duplicate the ingredients for a normal cake size.