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Dessert just got a serious upgrade with this rich and decadent Einkorn Chocolate Cake; no refined sugars needed. That’s right, you can satisfy your sweet tooth without feeling like you’ve gone overboard.
With the option to use coconut sugar and einkorn flour, this cake is a guilt-free indulgence…at least that’s what I’m telling myself. And let’s not forget the fudgy frosting—so good you’ll want to eat it straight from the bowl.
Here is Why This Chocolate Einkorn Cake Recipe Works
No Refined Sugar: You can swap out the usual sugar for coconut sugar, making this cake a bit more guilt-free—because who said indulgence couldn’t be smart?
Einkorn Flour: This ancient grain gives the cake a tender crumb and a rich, nutty flavor, all while being easier to digest. Plus, you can totally brag about using einkorn flour.
Fudgy Frosting: The fudge frosting is so rich and velvety, you’ll want to eat it by the spoonful. But hey, save some for the cake, okay?
Now, I’m not about to claim that coconut sugar is the next superfood, but if you care about these things, it is unrefined and comes with a sprinkle of minerals that regular sugar can’t boast about. So, at least you can say you’re getting a little something extra with your sweetness!
Related: you might also love our flourless chocolate cake (it only uses 3 ingredients). Or try our einkorn banana bread or check out our other einkorn recipes.
What You Need
- Pantry: Einkorn flour, unsweetened cocoa powder, coconut sugar or brown sugar, vegetable oil, chocolate chips
- Pantry Leaveners & Seasonings: Baking powder, baking soda, salt, vanilla extract
- Dairy: Sour cream, eggs, heavy cream, butter
- Beverages: Hot water or hot coffee
Variations
Mexican Spiced Einkorn Cake: Add 1 teaspoon of ground cinnamon and a pinch of cayenne pepper to the batter for a warm, spicy kick.
Hazelnut Velvet Cake: Mix 1/2 cup of chopped toasted hazelnuts into the batter and swap out the vanilla extract in the frosting for hazelnut extract.
Orange Coco Bliss: Stir in 1 tablespoon of freshly grated orange zest and a teaspoon of orange oil into the batter. Add a splash of orange liqueur to the frosting. Garnish with candied orange slices.
Tips for Success
- Use Hot Coffee or Water. The heat helps bloom the cocoa, enhancing the chocolaty flavor. Coffee adds depth of flavor, but hot water works just as well if you’re not a coffee fan.
- Make sure your eggs, sour cream, and butter are at room temperature. This helps them incorporate more smoothly into the batter.
- Start checking for doneness a few minutes before the end of the suggested baking time. Every oven is different, and you don’t want to overbake.
- If your fudge frosting firms up too much in the fridge, let it sit at room temperature for a few minutes or zap it in the microwave for 1 to 2 seconds.
Storage
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For longer storage, wrap the leftovers tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw in the fridge overnight, and bring to room temperature before serving.
This Einkorn Cocoa Cake is the perfect blend of indulgence and wholesome ingredients. With no refined sugars and the benefits of einkorn flour, it’s a treat you can feel good about. The rich, fudgy frosting is the cherry on top.
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Einkorn Chocolate Cake
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Ingredients
- ½ cup unsweetened cocoa powder, (40 grams)
- ⅓ cup hot water or hot coffee, (80 grams)
- 1 cup coconut sugar or brown sugar, (200 grams)
- ¼ cup vegetable oil, (60 grams)
- ½ cup sour cream, (120 grams)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose einkorn flour (sifted), (120 grams)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
For the Chocolate Fudge Frosting
- 1-½ cups chocolate chips or finely chopped semi-sweet chocolate, (55% cocoa)
- ⅔ cup heavy cream, (151 grams)
- 10 tablespoons butter, (127 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
For the Einkorn Cake:
- Preheat the oven to 350°. Line the bottom of an 8-inch square cake pan or a 9-inch round cake pan with parchment paper, grease and flour the sides.
- In a large mixing bowl, whisk the hot coffee or boiling water and cocoa until smooth.
- Add the oil, sour cream and sugar and stir well. Whisk in the vanilla extract. Add the eggs one at a time, stirring well between each addition.
- Sift the flour, baking powder, baking soda, and salt over the chocolate mixture. Stir until well incorporated. Make sure to scrape the bottom and sides of the bowl.
- Pour the batter into the baking pan and place in the center of the preheated oven. Bake for 26 to 30 minutes (a toothpick inserted in the center of the cake should come out clean).
- Let the cake cool in the pan for 10 minutes then run a knife around the edge of the pan and invert it on a cooling rack to cool completely.
For the Fudge Frosting
- Add the chocolate, cream, butter, and salt to a microwave proof bowl. Zap the mixture in the microwave for 2 to 3 minutes, stopping every 20 to 30 seconds to give it a stir.
- When the chocolate is approximately 75% to 80% melted, set the bowl on the counter and cover it. Let it rest for 4 to 5 minutes until the chocolate is completely melted then give it a good stir. Finally, whisk in the vanilla extract.
- Set the bowl aside for 45 to 60 minutes until it firms up to a spreadable consistency. You can speed this process up by placing it in the fridge and stirring it every 5 minutes. Be careful not to let it get too cold, as it will become too firm to spread on the cake. When the frosting is thick and has the consistency of peanut butter, spread it over the cooled cake.
Video
Notes
- Use Hot Coffee or Water: The heat enhances the cocoa’s flavor. Coffee adds depth, but hot water works just as well if you prefer.
- Make sure the eggs and sour cream are at room temperature for smooth mixing.
- Start checking the cake a few minutes before the end of baking time to avoid over-baking.
- If the fudge frosting becomes too firm in the fridge, let it sit at room temperature for a few minutes or zap it in the microwave for 1 to 2 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
The cake recipe calls for vegetable oil but I don’t see where you add this. Am I missing something?
Thanks for catching that. I updated the recipe to include the oil. It gets added in step 3 with the sour cream.
Can I use this recipe to make cupcakes? Should I make any changes?
Yes, you can. You don’t need to change the recipe. Just bake standard size cupcakes for about 22 minutes. Thanks for the question!
Love this chocolatey cake!
It looks sinfully delicious yet kinda healthy…I meant, with einkorn and coconut sugar, one can definitely have an extra slices without feeling too guilty.
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