The Best Chocolate Cake Made With Fresh Milled Flour

5 from 1 vote

Moist, decadent, and healthy? Yes! This chocolate cake made with fresh milled flour checks all the boxes!

Course Dessert

Cuisine American

Keyword Chocolate, Chocolate Cake, Fresh Milled Einkorn Flour, fresh milled flour, whole grain flour, Whole Grains

Prep Time 5

Cook Time 55

Total Time 1

Servings people

Calories 304kcal

Author Mary Rose

Preheat the oven to 350 degrees F.
Mill your wheat berries to a fine setting on your grain mill.
In a large mixing bowl, add the water, milk, eggs, oil, sugar, honey, and vanilla extract. Mix until smooth.
In a separate bowl, combine the flour, salt, and baking soda.
Pour the dry ingredients into the wet ingredients and mix until you have a smooth batter with no dry bits of flour remaining.
Prepare a 9x13 rectangular cake pan by spraying with oil and dusting with flour.
Alternatively, you can use two 9 inch round cake pans.
Pour the batter into the prepared pan.
Bake in preheated oven for 50-55 minutes or until a toothpick poked in the center of the cake comes out clean.
Allow the cake to cool on a wire rack completely before icing.

In a medium sized bowl, combine the sugar, oil, vanilla, and cocoa powder.
Mix until smooth. I prefer to use an immersion blender for this application because it makes a very smooth icing.
Spread the icing evenly over the cake and serve.

Store leftover cake in an airtight container in the fridge for 3-4 days.

This cake can be frozen in a freezer bag for up to 1-2 months.

I find the Einkorn or Soft White Wheat flour make the best cakes. But, you can experiment with flours to find your favorite.