This is a guilt-free, nutrient-loaded, whole grain, no sugar added cake that can be eaten not only on Valentine’s Day. Spelt, as an ancient cousin of wheat, contains gluten, but it has not been corrupted the way wheat has. It is rich in dietary fiber, B vitamins, iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium. Raspberries and dates are also rich in vitamins and minerals. Arrowroot powder is a new addition to my kitchen. I used it first in my homemade deodorant instead of corn starch, but recently I came up with the idea of this sugar-free icing and it does the job.
This is a 3 cups pan. If you do not have a heart shaped one, a regular one will do.
For the cake:
1 ¾ cups whole spelt flour,
1 ¼ cups water,
5 medjool dates,
7 oz (almost 200 g) frozen raspberries,
1 teaspoon cinnamon,
½ teaspoon baking soda,
¼ teaspoon fine sea salt,
1 teaspoon coconut oil,
a handful oat bran.
For the icing:
5 tablespoons arrowroot powder,
1 ¼ fl oz (about 35 ml) water,
1 pocket (1 g ) stevia.
Cake: Mix the dry ingredients in a bowl or a large mug. Blend the dates with the water, pour into the flour and mix well. This dough is like a blintzes or crêpes dough, it is liquid like a yogurt. Spread the coconut oil on the pan and sprinkle it with the bran. If you do not use oils, you may use baking paper instead. Pour a little bit of the dough onto the pan and add the raspberries, making sure to distribute them evenly. Pour the rest of the dough. Preheat the oven to 450ºF (about 230ºC) and bake for about 30 minutes, checking occasionally. Poke its middle with a skewer to make sure that it is baked through.
Icing: Start making the icing only when the cake is out of the oven, otherwise it will solidify too early. Mix the dry ingredients, add water and stir very well. Spread on the cake.