I love baking with einkorn flour. It’s low in gluten, its gluten is easier to digest than regular wheat flour, and its flavor is subtly nutty. I substitute it for regular wheat flour in every cake and cookie recipe in my recipe box. It’s a bit different to work with, but not overly complicated. Learn about baking with einkorn flour
The hardest part is finding the einkorn flour. It’s not offered locally yet – I’m working on that! You’ll likely need to order it online. I’ll include my favorite source at the end of this post. If you are curious about how einkorn measures up to standard gluten-filled, inflammation-promoting wheat flour found on most grocery shelves, this is a good recipe to try.
One-Bowl Einkorn Yellow Cake
- 2 cups einkorn flour
- 3 rounded Tablespoons finely ground *flax meal
- 1 + 1/4 cup sugar
- 1 Tablespoon baking powder (yep – tablespoon!)
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk (you can substitute a nut milk)
- 1 teaspoon vanilla extract
- 2 eggs
- Preheat oven to 350 degrees F. Grease and flour an 8″ x 8″ pan.
- In a large bowl, mix together flour, flax meal, sugar, baking powder and salt.
- Add in butter, milk and vanilla and beat with a hand mixer on medium speed for 2 minutes, occasionally scraping sides of bowl.
- Add eggs and beat for 2 more minutes.
- Let batter stand for 5 minutes so the einkorn flour has time to absorb the moisture.
- Stir batter again and pour into the prepared pan.
- Bake 30-35 minutes, or until toothpick inserted in the center pulls out clean. (Note: einkorn tends to appear done before it is thorough baked in the center, so always I check with a toothpick.)
- Cool in the pan on a wire rack and frost with your choice of !frosting.
Speaking of frosting, the cake pictured here is frosted with a mocha buttercream frosting. I melted 1/4 cup of butter, stirred in a square of baking chocolate (cocoa powder works, too) until it melted together, then stirred in a teaspoon of instant decaf coffee. After it all mixed well together, I poured in some powdered sugar and cashew milk until it reached the consistency I wanted, then beat it thoroughly. Yummy! If you have a granddaughter like I do, be sure to set some frosting aside to make graham cracker sandwiches. Add some peanut butter to the frosting first if you want it to be protein rich and guilt free (sort of…).
A few reminders:
Einkorn doesn’t absorb moisture as readily as standard wheat flour, so allow it to rest a few minutes before baking to assure a more moist cake.
Flax meal serves as a thickener/binder to replace the missing gluten. You can purchase it in varying refinements, but it’s essential to have it finely ground. I include a photo to show the difference. If your flax meal is too coarse, you can grind it in your blender until it resembles soft powder.
I’ve not seen anyone else bake einkorn using flax meal, but I swear by its value. It’s made a world of difference to my low-gluten baking! My family doesn’t like the “slimy” quality when xanthan gum is used as a binder, so I also use flax meal to bind my Gluten-Free recipes, too. Rule of the thumb is 1-2 rounded Tablespoon of finely ground flax meal for each cup of “flour” used.
I purchase Jovial’s einkorn flour, along with their einkorn pastas. Jovial’s website offers proven recipes and plenty of helpful info to get you started. Delivery is fast, and quality is always excellent.
More of my einkorn recipes:
Let me know how your Yellow Cake recipe turns out!
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