Jovial Einkorn Chocolate Cake and Vanilla Buttercream Recipe

I love this recipe by Beets and Bones! I have made it a few times and I have slightly adapted it for a richer flavor. This cake paired with my amazing vanilla buttercream frosting is sure to be a crowd pleaser at your next party!

Moist and Rich Chocolate Einkorn Cake



2 cups Jovial AP Einkorn flour

1 cup costco raw organic sugar

3/4 cup cocoa or cacao powder (I use dutch cocoa)

1 tsp baking powder

1/2 tsp baking soda

1 tsp himalayan salt


2 eggs (I use Costco’s organic brown or pastured when available)

1 cup raw milk (I get mine from Stryk farm)

1/2 cup Nutiva organic refined coconut oil – Melted and slightly cooled

1 tablespoon organic vanilla

1 cup strong coffee -Hot* (you add this at the very end)


Preheat oven to 350°

Mix your dry ingredients together and set aside. Melt your coconut oil and allow to cool slightly. Mix the eggs and milk together, then add the coconut oil and vanilla. Add your dry ingredients to your wet and mix well. Once it is mixed slowly pour in the hot coffee. This will make your batter very wet which is how you want it to be.

You can use 1 – 9×13, 2-8 or 9in rounds, or a cupcake tin with 24 regular size holes.

Spray the pan of your choice with coconut oil spray then line with parchment. I set the pan on the parchment then trace the shape with a pen and cut it out. I am sure they sell little round parchments somewhere, but I always do it this way.

Depending on your pan baking times will be different. I baked my 2 – 9in rounds for about 20-30 minutes. You want to be able to stick in a knife or toothpick and have it come out clean, but not bake it any longer than that. Start checking it at 20 minutes and check it in 5 minute increments until the toothpick comes out clean.  The larger you pan the longer it will take to bake. Cupcakes will bake the fastest and should only take 20-25 minutes. The 9×13 will likely take 30-40 minutes to bake.


Amazing Buttercream Frosting


1- 8oz block of Kerrygold unsalted butter

1 bag IMPERIAL powdered sugar (this is KEY) you will use up to this amount depending on the stiffness you desire.

1.5 tsp organic vanilla

1/2 cup raw milk (you will use up to this amount)



The first step is to soften your butter. You want it to be soft but not melted at all. I stick mine in the garage for like 5 minutes and in Houston heat that’s all it takes! Whip your butter until fluffy, about 2-5 minutes. Slowly add in your sugar 1 cup at a time and make sure it is completely incorporated before adding another cup. I use my kitchenaid to do this and I start out with a slow speed then crank it up to a high speed. Your bag of powdered sugar will have about 6 cups. Using all 6 cups will give you a very stiff icing which is good for piping flowers and such. I recommend using about 4-5 cups of powdered sugar for frosting a cake. After you have your desired amount of sugar add in your vanilla and your milk. Add the milk a little at a time maybe 1 tbsp at a time until you get your desired consistency. It is vital that you use IMPERIAL powdered sugar. I do not know why, but store brands make icing that tastes terrible. It is only a few cents more per bag and totally worth it!





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