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Sprouted Chocolate Cake or Cupcakes

Decadent chocolate cake with a light and fluffy texture.

Who says you can’t have your cake and eat it too? Get ready to indulge with our Sprouted Wheat Chocolate Cake recipe! This isn’t your run-of-the-mill chocolate cake – it’s a moist, rich, and utterly irresistible delight that’ll have you coming back for seconds (and thirds!). With the magic touch of sprouted wheat flour, this cake has an extra depth of flavor and texture that’ll leave you swooning with every bite. No one will ever guess that it’s made with whole grain flour! And with the natural sweetness of sprouted wheat, this recipe uses about half the sugar of a traditional chocolate cake. Whether you’re celebrating or simply craving a sweet treat, this chocolate cake (or cupcakes!) is sure to steal the spotlight.

ingredient tips and substitutions

  • Sprouted wheat flour: sprouted whole grain spelt or red fife flour can be used interchangeably in this recipe
  • Milk: any plain milk or milk alternative will work
  • Granulated (white) Sugar: we have not tried this recipe with any other sugar and we don’t recommend it, as sugar provides the cake necessary structure.
  • Oil: any neutral tasting oil will work here, though we prefer using melted coconut oil.

how to properly measure flour

Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge.

Can I mix this by hand?

Yes, using a whisk or wooden spoon, beat vigorously for about 5 minutes, pausing to scrape down the bowl (or rest your arm) as needed.

how to store sprouted chocolate cake/cupcakes

Once cool, wrap tightly in saran wrap or place in an airtight container with parchment in between the layers. It can be stored at room temperature or in the fridge (if the icing requires) for several days, but it is freshest within the first two days. Cake layers (without icing) can also be saran wrapped tightly and frozen for up to 3 months. 

Sprouted Chocolate Cake or Cupcakes

Decadent chocolate cake with a light and fluffy texture.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 1 cake or 24 cupcakes

What You'll Need:

  • 2 cups Sprouted Wheat Flour
  • 1 cup granulated sugar
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • cups milk or milk alternative
  • ½ cup neutral oil (we use melted coconut oil)
  • 1 tbsp vanilla extract

How To Make It:

  • Preheat oven to 350℉. Line the bottom of 2 8" cake pans with parchment then grease, or line a muffin tin with baking cups for cupcakes.
  • In a large bowl (or the bowl of a stand mixer, if using), combine dry ingredients.
  • In a separate bowl, combine wet ingredients.
  • Add wet mixture to dry and mix until incorporated, scrape down the sides of the bowl well. Then, with a hand or stand mixer, beat the mixture on medium speed for 1-2 minutes, until bubbly.
  • Divide mixture evenly into prepared pans, batter should be quite thin.
  • Bake 20-25 minutes, until a toothpick comes out clean. Allow to cool completely on a wire rack before topping with your favourite icing!
Have you made this recipe? Tag @secondspringfoods on Instagram!
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