This easy Einkorn chocolate sheet cake is probably the most dense and delicious homemade chocolate sheet cake you will ever make and it is made from only REAL and wholesome ingredients! Hooray! I made this last weekend for my daughter’s 7th birthday party and it easily fed about 25 people. It was dense and moist and chocolatey and not too sweet. You can sweeten it up as much as you want with the icing. I adapted the recipe starting with this chocolate cupcake recipe here so if you want to make cupcakes you can go and look at how to do that there.
Einkorn is an ancient grain and is actually lower in gluten than modern wheat and is much much better (read a great explanation here as to why einkorn is better). It is fabulously light and is very similar to white flour in its consistency. It really is not dense like whole wheat.
Einkorn Chocolate Sheet Cake
This einkorn chocolate sheet cake recipe makes 1 large sheet cake that can feed up to 25 people in smaller pieces or even just you if you wanted to dig into the whole cake – teehee. I used this Einkorn Flour I buy here.
- 4 cups Einkorn flour (I get mine here)
- 1 1/2 cups raw honey
- 1 1/2 cups raw cacao powder
- 1 Tbsp baking soda
- 2 tsp sea salt
- 4 pastured eggs
- 2 cups raw or low temp pasteurized grass fed milk
- 1 cup melted pastured butter
- 2 Tbsp vanilla
- 1 1/2 cups hot water
Heat oven to 350 degrees F. Line 9 X 13 cake pan with parchment paper.
Combine Einkorn flour, cacao, baking soda and salt in a bowl.
In a stand mixer bowl combine together eggs, milk, melted butter and vanilla. Add the dry ingredients in 3 batches until well combined with the wet ingredients except for the hot water. Once the dry ingredients are fully incorporated, pour in the hot water and do some final mixing on low speed.
Pour the batter into the cake pan and bake for about one hour or until set in the middle and an inserted toothpick comes out clean. Allow to cool completely and turn out onto a serving tray/platter.
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