Spelt Coconut Honey Cake with Chocolate Ganache

By Eat More Chocolate Team    ,   

April 15, 2015

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A coconut delight. It’s super easy to make and – wait for it – it’s vegan!

  • Yields: 8-10 Servings



Preheat the oven at 350F and grease your pan or pans (I used small bundt pans ’cause I’m fancy pants).

Combine all dry ingredients in a large bowl, then add lemon zest, honey, coconut milk, vanilla extract, and salt. Mix until combined (be gentle). I find spelt flour gets gluten-y quite fast, so don’t overmix or you’ll get a tough cake.

Place batter in mould and bake for about 35-40 min. Use a toothpick to test AND also poke a bit of the cake out and taste it to make sure it’s all good. Once it’s done, remove from the oven and let it cool down before removing from the pan.


Heat up the almond milk and bring it to a gentle simmer, then turn the heat off and add the chocolate chips. Lets them melt for a bit, and then whisk until mixture gets shiny. Easy!

Drizzle warm chocolate ganache over the cake and eat! Warm, cold, anyway you want it, this cake is PUUURFECTION.



1 3/4 spelt flour sifted

1 1/2 cups unsweetened dried coconut

2 teaspoons of baking powder

Zest of 1 lemon

1/4 cup of honey

3/4 coconut milk

1/2 teaspoon of vanilla extract

Pinch of salt


1/2 cup almond milk (if you have no dietary restrictions, use whipping cream for an even richer texture).

1/2 cup good quality dark chocolate chips