12 Serves
89 Mins
Preheat your oven to 175°C. Grease a bundt pan thoroughly with butter and dust the interior evenly with baking cocoa, tapping out any excess.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
81 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
277 mg / 4,700 mgSodium
624 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
23 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
31 mgNet Carbs
33 gAlcohol
0 g
In a small bowl, whisk together the warm coffee, instant coffee, vanilla, and baking soda until the mixture becomes frothy.
In a medium mixing bowl, sift together the spelt flour, baking cocoa, and salt.
Using a stand mixer, cream the butter, brown sugar, and granulated sugar until the mixture is light and smooth.
Add the eggs to the butter mixture one at a time, beating well after each addition. Gradually incorporate the coffee mixture, followed by the dry spelt mixture, mixing on low speed until just combined.
Pour the batter into the prepared bundt pan and bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
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