Looking for some last minute, homemade Christmas present or a little treat for yourself? How about this rich, tasty chocolate cake in a mason jar? It is the perfect portion of take away cake that is great as a road snack or office dessert. This guilt free, moist cake is made with whole grain spelt flour, ground hazelnuts and apple sauce, what gives it a super soft texture. If you want to make it refined sugar free use cocoa nibs instead of chocolate chips or chop up some homemade chocolate. I love to add dried cranberries or raisins to the batter before pouring it into the glasses.
(servings: 4 jars/glasses that hold roughly 150g, or two big ones)
80g whole grain spelt flour
30g coconut flour
30g natural cocoa powder
20g finely ground hazelnuts
120g apple sauce
2 tbsp raps seed oil (plus a little bit more for greasing the jars)
50g dark chocolate chips or chunks
50ml sweet sherry (alternatively rum or range juice)
1 pinch of salt
Preheat the oven to 180 degrees C.
Combine all liquid ingredients (honey, apple sauce, egg, oil and sherry) in a large mixing bowl and whisk until well combined. Slowly add the flour, ground hazelnuts and a little bit of salt.
Whisk the dough until it has a smooth texture, than add chocolate chips (and/or cranberries)
Lightly grease the inside of the mason jars and fill in the batter. Make sure you only fill about two thirds of the glass with the batter, since it will rise a bit.
Place the glasses on a baking rack in the middle of the oven and bake for bout 25- 35 minutes, depending on the size of your jars.
Let the cake cool down completely, before you screw on the lids. Enjoy!