Slightly changed recipe from cookbook My New Roots, Sarah Britton
For 12 small cakes or one regular
240g spelt flour 50g cacao 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 240 ml honey 280ml freshly squeezed orange juice Zest from 1 orange 90 ml melted ghee 2 tsp vanilla extract 1 tsp vinegar
100 g dark orange chocolate
→ Turn the oven on 180°C. → In one bowl sift spelt flour, cacao, baking soda, baking powder and salt. In other bowl mix melted ghee, honey, vanilla extract, orange zest and orange juice. Leave aside. → Chop the chocolate on small cubes. →Mix dry and wet ingredients and whisk. → Add chocolate and mix. → Brush cake pan with ghee and pour the mixture into pan. → Bake 20-25 minutes small cakes or 45 minutes regular one. Check with toothpick (when you poke in the middle of the cake, it should come out clean). Let the cake completely before removing from the pan. → When it's cool down, pour the chocolate date frosting on the top.
Chocolate date frosting
400 g dates 60 g cacao 1/2 tsp salt Zest from 2 oranges 500 ml oat milk
→ In food processor put dates, cacao, salt and orange zest. Pulse few times and start adding milk, little by little. Depending how dense you want your frosting to be, add milk accordingly. Maybe you will need less milk, maybe more.