Sprouted Spelt Lemon Cake

March seemed to be a popular birthday month for a lot of our team, and after this cake was tried for the first birthday it became a popular choice for all subsequent ones. We had a lot of citrus still on hand from a trip to California, so it was a fitting cake to make. It is the perfect cake for spring and the presentation gives the illusion that you spent all afternoon slaving away in the kitchen!


2 cups One Degree Organics Sprouted Spelt Flour
3/4 cup coconut palm sugar
2 tsp aluminum-free double-acting baking powder
1/2 tsp salt
3/4 cup almond milk
1/2 cup coconut oil, melted
2 tsp vanilla bean paste or vanilla extract
1 lemon, zest
1 lemon, juice

1 can chilled coconut milk, (use thickened top portion)
1/2 tsp vanilla bean paste
2 Tbsp organic blond cane sugar
1 lemon, zest


Preheat oven to 350 degrees F. Lightly grease a bundt pan.

In a medium bowl combine Sprouted Spelt Flour, coconut palm sugar, baking powder and salt. Set aside.

In a separate bowl whisk together almond milk, coconut oil, vanilla bean paste, lemon juice and zest.

Combine the wet ingredients in to the dry mixture and gently stir until combined.

Pour into prepared bundt pan and bake approximately 30-35 minutes until lightly browned and toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly before inverting bundt pan onto cake plate.

Whisk together all icing ingredients and drizzle over cooled cake right before serving and sprinkle some extra zest over cake.



  1. Can’t wait to try this! I’ve already used the One Degree flour in muffins, and they turned out so wonderful.
    Just one question … what is vanilla bean paste, and where can I get it?

    • Vanilla bean paste is a rich, intensely flavored extract from vanilla pods with flecks of the vanilla bean seeds in it. You can get it on Amazon, Whole Foods or other speciality shops such as William Sonoma. You can always use vanilla extract in the recipe as well. I love using vanilla bean paste in homemade ice creams too. It adds a very artisanal look and amazing flavor.

  2. Just spotted this recipe and was wondering could I swap organic buttermilk for the almond milk used in this cake. Thanks, love the site.

    • Hi Karen, I haven’t tried buttermilk but I’m sure it would work fine in this recipe. I often use soy or coconut milk as an almond milk replacement as well.

  3. Made this cake for my brother’s birthday today. Turned out really well (even tho I didn’t have access to ODO spelt flour:( Was a big hit with everyone. I added poppyseeds for an extra flare. Was my first time trying to make a vegan cake. Happy with the outcome:) Definitely worthy of a repeat. Thanks for doing such a great job with the pictures and recipes, Sondra!

    • So happy to hear the cake turned out so wonderfully for you, Aubrey, and was a hit at your brother’s birthday party! Love the idea of adding poppy seeds. Eat an extra slice for us!

  4. I made this cake and it turned out great and delicious! I didn’t use the double-acting baking powder though, I just used the regular aluminum-free baking powder and the result was still great!

Leave a Comment

Your email address will not be published. Required fields are marked *