Wholesome Spelt Bundt Cake
This yummy bundt cake is made with nutritious spelt flour and sweetened with dextrose, it's a guilt-free indulgence for any occasion. Perfect for people who suffer from fructose intolerance.
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Equipment
- Hand mixer or Stand mixer
Ingredients
- 4 eggs
- 1 ¼ cup Dextrose can be replaced with powdered sugar
- ¾ tablespoon Vanilla sugar
- ½ cup Water
- 1 ¾ cup Spelt flour
- ¾ tablespoon Baking powder
- ½ cup Vegetable oil
- ½ cup Chocolate sprinkles
Instructions
- Separate 4 eggs.4 eggs
- Beat the egg whites in a bowl until stiff and set aside.
- In a second bowl, beat the egg yolk with 1 ¼ cup Dextrose, ¾ tablespoon Vanilla sugar, and ½ cup Water until foamy.1 ¼ cup Dextrose, ¾ tablespoon Vanilla sugar, ½ cup Water
- Then add 1 ¾ cup Spelt flour, ¾ tablespoon Baking powder, and ½ cup Vegetable oil alternately.1 ¾ cup Spelt flour, ¾ tablespoon Baking powder, ½ cup Vegetable oil
- Finally, fold in the beaten egg whites and stir in ¾ of the ½ cup Chocolate sprinkles.½ cup Chocolate sprinkles
- Grease the cake pan with baking spray or oil and pour half the batter.
- Sprinkle the remaining chocolate sprinkles on top, and then empty the second half of the batter over the top.
- Bake in the oven at approx. 347 °F / 175 °C top and bottom heat for 60-70 minutes. The baking time is reduced to 50 minutes if you use powdered sugar.
- After baking, allow the Bundt cake to cool and then turn it out onto a cooling rack.
- Sprinkle with powdered sugar and enjoy.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Serving | Calories: 383kcal | Carbohydrates: 65g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 157mg | Potassium: 20mg | Fiber: 2g | Sugar: 25g | Vitamin A: 79IU | Calcium: 53mg | Iron: 1mg
