Chocolate Cake for a Naked Fig Birthday!

Chocolate Cake for a Naked Fig Birthday!

I almost can't believe it has been one year since I first shared a recipe as The Naked Fig, and yet I can barely remember what life was like before I started this site.  I am so grateful to everyone that has supported me over the year.  I really would never have done it without your encouragement.  Thank you for helping me discover something that brings me so much joy.  And of course I couldn't let a birthday pass without cake. 

This cake uses whole spelt flour, giving it a nutty taste and extra fiber and protein.  And while I am actually a huge fan of butter, I wanted to make this cake dairy free for those of you who can't enjoy butter.  Plus there are enough chocolate cake recipes already out there for us butter-lovers.  The result is a dense, moist, rich chocolate cake made from ingredients you can be proud of.  So happy birthday Naked Fig! Now let's eat cake.

Chocolate Spelt Flour Cake


3 cups spelt flour (I used sprouted spelt flour)

3/4 cup raw cacao

1 tbsp aluminum free baking powder

1/8tsp salt

1/3 cup coconut sugar

4 eggs

1 cup milk (nut-milk or dairy both work fine, canned coconut milk will create an extra fudgy cake)

1 cup honey

2/3 cup coconut oil

Preheat the oven to 350 degrees.  Grease the sides of two 7 inch cake pans and line the bottom with parchment paper.  In a medium bowl, sift together spelt flour, cacao, baking powder, and salt.  In a large bowl, beat eggs with coconut sugar with an electric mixer on low.  Add in the milk, honey, and coconut oil and continue mixing until evenly incorporated.  Slowly incorporate the dry ingredients into the mix with the mixer still on.  Beat until combined.  Pour batter evenly between the two cake pans and bake for 35 minutes.  Test to see that it is done by inserting a toothpick into the center of the cake.  If it comes out clean, the cake is done.  If not, bake for a few more minutes.  To assemble cake put a layer of coconut whipped cream (or blueberry chia jam) in between the two layers and again on top.  Garnish with summer fruits.

Coconut Whipped Cream:

2 cans coconut milk, refrigerated over night

1/3 cup honey

1/2 vanilla bean scraped

Scoop out the solid top layer of the coconut milk and combine with honey and vanilla.  Beat with an electric mixer. 

Two last things:

1. The Naked Fig Detox at Brooklyn Grange is right around the corner!  Make sure to get your tickets before they're gone.  More info on my events page.

2. Please vote for The Naked Fig in Creative Loafing's Best of Atlanta 2014.  The Category is called Atlanta Food Instagrammer.  You must vote for at least five categories for your vote to count.  Voting ends Friday.  I really appreciate your help.