Spelt Flour Chocolate Bundt Cakes

It doesn’t get any better than personal-sized desserts, especially when they’re chocolate. Made with our Sprouted Spelt Flour and cooked beets, these Bundt cakes pack a healthier punch than your typical cake but definitely don’t skimp on flavor. Serve them up with some red berries on Valentine’s Day or any time you want to show your loved ones you care.

Yield: 6 Bundt cakes
Prep time: 15 minutes
Total time: 1.25 hours


For the cakes:
1 cup One Degree Organics Sprouted Spelt Flour
1/4 cup + 2 Tbsp coconut oil, melted and cooled slightly
1 1/2 cups cooked beets, peeled and cooled (we baked ours)
1 cup packed dark brown sugar
2/3 cup non-dairy yogurt (we used Kite Hill unsweetened)
1/2 cup non-dairy milk at room temperature
1 tsp vanilla extract
1/2 cup + 1 Tbsp cocoa powder, plus more for dusting pans
1/2 cup all-purpose flour
1 1/2 Tbsp baking powder
¼ tsp salt

For the glaze:
6 oz good quality dark chocolate, roughly chopped
3/4 cup coconut cream (the thick stuff at the top of a can)
2 to 4 Tbsp powdered sugar, sifted
1 tsp vanilla
Pinch salt

To garnish:
Fresh berries


Preheat oven to 350 degrees F and lightly grease six Bundt cake pans or ramekins. Dust with cocoa powder, tapping out the excess.

In a high-speed blender, purée the coconut oil, beets, brown sugar, yogurt, milk, and vanilla until smooth.

Sift sprouted spelt flour, cocoa powder, all-purpose flour, baking powder, and salt into a large bowl and stir to combine. Pour the beet mixture into the flour mixture and fold until just combined.

Transfer to prepared pans and bake until set, 28–35 minutes (if using ramekins, baking will depend on their size and how much you fill them).

Remove cooked cakes from oven and transfer pans to a cooking rack. Cool 5 minutes before turning out the cakes onto the rack. Cool completely.

Meanwhile, make the glaze by heating the coconut cream in a microwave safe bowl for 50 seconds. Add the chopped chocolate and stir until completely smooth. If there are still lumps after a few minutes of stirring, microwave for 30 seconds and stir more. Spoon the glaze over the cooled cakes in a decorative fashion. Garnish with fresh berries.