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.
The ideas for frosting are endless but I recommend a yummy cream cheese frosting or this maple buttercream frosting. Even just plain old whipped cream would be fantastic on this cake!
Stephanie aka Good Girl Gone Green says
Looks yummy! I will attempt with coconut oil instead of butter and report back. Thanks friend!! 🙂
Apri Pointer says
I made this for my son’s birthday because you were so sweet to share the recipe with me before this blog post.
I will say this has got to be the MOST moist, dense and flavorful/chocolatey chocolate cake I’ve ever had! A small piece went a long way. I made a cream cheese frosting for the top and the whole thing was absolutely DIVINE! The kids and adults were both raving! Thanks Lindsey!
Victoria K. says
Can you substitute the einkorn flour? With what kind(s)?
Laura Cullen says
OOOHHH! Thank you! I have my daughter’s birthday this Friday and am going to make this!! I’m going to substitute applesauce for eggs and will report back.
Laura Cullen says
I substituted 1 cup of applesauce and reduced the water to 1 cup to make this recipe egg free for our daughter’s birthday. Turned out perfect!
Andrea Fabry says
This is a great recipe! I see all sorts of potential for substitutions. I have emmer flour as well as teff flour. I may try either or both of those!
Emily @ Recipes to Nourish says
Wow this looks delicious! Chocolate cake is my favorite! And with cream cheese frosting, even better! Love that you use Einkorn flour.
linda spiker says
Looks amazing. Love the texture!
Beautiful cake! Once I have all the ingredients I’ll give it a try:)
Dawn @Oh Sweet Mercy says
That looks and sounds delicious ? My son’s birthday is this weekend and I’d love to make this for him. Not sure if I can find Einkorn flour in time though but hopefully I can. Thanks!
Lindsey Gremont says
You can use all purpose flour too – it should work – good luck!
Looks delicious! I need to order more of the YL Einkorn flour. 🙂