Spelt Coffee & Pecan Cake Recipe

Coffee & Pecan Cake Recipe

Spelt is an ancient grain widely recognized for its many health benefits. Triticum spelta, the scientific name for spelt,  is a hardier and more nutritious cousin to modern wheat (Triticum aestivum). Some taxonomists classify spelt as a parent of wheat.

Spelt is classed in the wheat family, even though there are significant differences between common wheat and spelt, including that the molecular structure of the protein in spelt is more brittle and soluble, allowing it to be assimilated more easily. It’s high in fibre and tastes great!

Who said eating clean and healthy for the whole family, using real, natural and whole food ingredients was boring?! Not me!

This delicious coffee and pecan cake is light, fluffy and full of texture. The icing can be a little sweet so pull back on the coconut sugar if you want to. You’ll probably have a little left over, depending on if you spread the icing or pipe it fancy!

Enjoy!

V xo

 

 

Coffee & Pecan Cake Recipe

Coffee & Pecan Cake

Ingredients

  • 200g Spelt or plain flour
  • 2 1/2 teaspoons baking powder
  • 200g unsalted butter, softened
  • 120g coconut sugar
  • 4 eggs
  • 60g pecans, roughly chopped
  • 2 teaspoons vanilla extract
  • 1 tablespoon almond or cashew milk (coconut milk is also an alternative)
  • 30ml fresh brewed coffee (I used the shortest pour in our Nespresso machine to make it strong)

Creamy Coffee Frosting

  • 100g soften butter
  • 2 cups powdered coconut sugar (I powder it in my blender)
  • 1 teaspoon vanilla extract
  • 20ml fresh brewed coffee (again, I used the shortest pour but didn’t put it all in. You can if you really like your coffee!)
  • toasted pecans to decorate OR my sugared pecans recipes here

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Method:

  1. Pre-heat the oven to 180°C. Line a large loaf tin with baking paper.
  2. Sift the spelt and baking powder into a mixing bowl and set aside.
  3. Cream the butter and sugar in a glass bowl with a hand beater, until light and fluffy.
  4. Add the eggs one at a time, with a good beating in between each. When adding the fourth egg, also add 2-4 tablespoons of the spelt mixture to avoid curdling.Scrape down the sides occasionally to ensure a thorough mix.
  5. When it’s creamy, pale, and thick, add the flour mixture, the chopped pecans, vanilla extract, milk, and coffee. Beat slowly until the flour is combined, but avoid over-mixing.
  6. Scoop out the mixture into your lined loaf tin and bake for 25-30 minutes. Keep an eye on it and remove as soon as it’s showing signs of being done. If you check with a skewer you’ll run risk of it splitting across the top. At the same time, you don’t want to overcook it being a spelt cake or it could end up a little dry.
  7. Once it’s ready, take out and place the cake aside to cool. Remove from the tin after 10-15 minutes and place onto a board or cooling rack in the baking paper until you’re ready to spread the icing and decorate.

 

My Creamy Coffee Frosting (my fave!)

Note: The icing can be a little sweet so pull back on the coconut sugar if you want to. You’ll probably have a little left over, depending on if you spread the icing or pipe it fancy! Reduce the coffee if you’re not a huge fan.

  1. Cream the butter and powdered coconut sugar in a glass bowl with a hand beater, until light and fluffy. Scrape down the sides occasionally.
  2. Add the vanilla extract and fresh brewed coffee and beat on low, gradually increasing to high. Beat until smooth and creamy.
  3. Spread the icing over the cooled cake (just warm to touch if you can’t wait!) and decorate with my sugared pecans!

 

Love this whole food, nutrient dense and refined sugar free recipe?

Try out my Raw and Healthy Chocolate Delights eBook HERE!

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About Viki

Viki Thondley, The MindBodyFood Coach

Viki Thondley is a Mind-Body Wellness Specialist and qualified Holistic Counsellor, Food, Stress & Lifestyle Coach, Meditation Therapist, andEating Disorder Recovery Coach who inspires women to shift from limited thinking, low self-esteem and restriction to whole-self nourishment, body confidence and whole food healing. Recovered from bulimia nervosa and the many years of hormonal imbalances, food prison and self-sabotaging behaviours’, Viki is an inspiring coach, speaker and event host who also provides personalised holistic programs, workshops and retreats to instil self-love, happiness, body confidence and real food freedom. She is author of “Achieving Your Wellness: Create a Life You Love” and “Healthy Chocolate Delights: Real Food Sweet Treats”.