The Perfect Easy, Moist Einkorn Chocolate Cake Recipe

Updated October 6, 2025, to clarify steps in the recipe.

Einkorn chocolate cake is a dessert that delivers rich chocolate flavor and a moist, tender crumb that’s hard to resist. This recipe perfectly balances indulgence and simplicity, making it a go-to option for any occasion. Whether you’ve baked with Einkorn before or are trying it for the first time, this cake will quickly become a favorite in your kitchen. Its deep chocolate taste and satisfying texture make it the perfect treat for family gatherings, special occasions, or just because you’re craving something homemade and delicious.

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Why Bake an Einkorn Chocolate Cake?

Einkorn chocolate cake has quickly become a favorite in our home, and it’s easy to see why. The rich, chocolatey flavor paired with the moist, tender crumb makes it one of the best chocolate cakes you’ll ever bake. Einkorn flour gives this cake a slightly nutty depth you don’t get with other flours, making each bite a perfect balance of indulgence and homemade goodness. Trust me, once you’ve tried it, you’ll be making it again and again!

What makes this cake even better is how gentle it is on the stomach. If you or your family members have struggled with modern wheat, you’ll likely find Einkorn much easier to digest. While it’s not gluten-free, many people with sensitivities to regular wheat find that Einkorn doesn’t cause the same gut issues, making it a great alternative. We’ve noticed the difference in our family, and it’s lovely to enjoy a chocolate cake without worrying about stomach discomfort afterward.

On top of being easier to digest, Einkorn flour is more nutritious than today’s standard wheat. It’s naturally higher in protein, vitamin B6, and antioxidants like lutein, so you can feel good about serving this cake to your family. It’s a treat that satisfies your chocolate cravings and brings a little extra nutrition to the table. I love baking with Einkorn—it’s as good for you as it is delicious.

Read our article for the best tips on using Einkorn flour.

Learn why we use Real Salt and why we choose the baking soda we use and recommend.

Making a Moist Einkorn Chocolate Cake

Equipment List:

• Two 9-inch round cake pans or one 9×13 cake pan
• Sifter or fine mesh sieve (for dry ingredients) (I have both of these and either one will work great)
• Measuring cups and spoons (My favorite set)
• Mixing bowls (small, medium, and large)
• Whisk
• Hand mixer or stand mixer
• Spatula (This is the wooden set I love – I don’t use silicone)
• Cooling rack
• Toothpick or cake tester

Ingredients (for Double-Layer or 9×13 Cake):

• 2 ¼ cups Einkorn flour (310.5 grams)
• 1 ½ cups sugar
• 3/4 cup unsweetened cacao powder or cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp real salt (if you use unsalted butter, add 1 tsp of salt)
• 1 cup full-fat milk or buttermilk (I make my own buttermilk)
• 2 tsp apple cider vinegar (if you make your own buttermilk, leave this out)
• 3/4 cup melted salted butter ( I only buy Kerrygold butter)
• 2 large eggs, room temperature
• 1 Tbs vanilla extract
• 1 cup water

Instructions:

1. Preheat your oven to 350°F.
2. Grease and flour two 9-inch round cake pans or a 9×13 pan.
3. If you’re making your own buttermilk, mix the milk and vinegar and let it sit for at least 5 minutes.
4. Mix the dry ingredients by sifting together the Einkorn flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
5. Make the Chocolate Mixture by whisking the melted butter and cacao powder together in a small bowl or saucepan until smooth. Set this mixture aside to cool to room temperature (not cold, not warm.)
6. Cream the Eggs and Sugar in a large bowl by beating the sugar and eggs together at medium speed on your electric mixer for at least 5 minutes, until pale and fluffy.
   • This step is crucial for creating a light, airy texture in the cake.
7. Combine the Chocolate Mixture and Creamed Eggs and Sugar Mix together by slowly whisking the room temperature Chocolate Mixture into the Creamed Eggs and Sugar Mix until fully incorporated and smooth.
8. Mix the Remaining Wet Ingredients together in a separate small bowl. Whisk the buttermilk (or milk and apple cider vinegar), water, and vanilla extract. Make sure all wet ingredients are thoroughly combined. *Omit the apple cider vinegar (ACV) if you’re using store-bought or homemade buttermilk, as it already has the acid added. The ACV is only for when you’re just using plain milk.
9. Gradually stir the Remaining Wet Ingredients Mixture into the combined Chocolate + Creamed Eggs and Sugar Mix.
10. Finish the Batter by gently folding the sifted dry ingredients into the wet mixture until combined.
    • Be careful not to overmix, as Einkorn’s gluten is more delicate than modern wheat, and overmixing can lead to a dense cake.
11. Preparing to Bake:
    • For a Double-Layer Cake, Evenly divide the batter between two prepared 9-inch round cake pans.
    • For a 9×13-inch Cake, Pour all the batter into a prepared 9×13-inch cake pan.
    • Once the batter is in the pan(s), gently lift each pan slightly off your countertop and give it a firm bang to remove any air pockets.
12. Bake:
    • Bake the 9-inch pans for 25-30 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
    • For a 9×13 cake: Bake for 30-35 minutes, starting to check for doneness at the 30-minute mark using a toothpick test.
    • If using a dark pan, reduce the bake times slightly; if using glass or ceramic, you may need to bake a bit longer.
13. When the cake is done baking, remove it from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully remove the cake from the pan and place it on the rack to cool completely.
    • If you plan on serving the 9×13 cake directly from the pan, let it cool completely in the pan before frosting and serving.

Assembling the Cake

1. Make sure the cake layers are completely cooled before frosting.
2. Place the first layer on your cake plate.
3. Using a spatula, spread 1/2 to 3/4 cup of frosting evenly over the top.
4. Add the second layer and spread the remaining frosting over the top and sides of the cake, covering it completely.

Storing the Cake

1. You can store it, frosted or unfrosted, in the fridge for up to 4 days.
2. If you prefer to freeze it, wrap it tightly and store it in the freezer for up to a month.
3. If refrigerated, let the cake come to room temperature before serving so it’s soft, moist, and full of flavor.

Buttercream Frosting

• 3 sticks unsalted, grass-fed butter, softened (This is 1 1/2 cups)
• 1 pound powdered sugar
• 3-6 Tablespoons raw, organic cacao powder depending on how chocolatey you want it)
  • If you prefer vanilla frosting (my husband loves it on a chocolate cake) omit the cacao powder
• 1 Tablespoon vanilla extract
• 1/4 cup water (use milk or heavy whipping cream for a richer frosting)

Instructions for Frosting

1. Place the softened butter in a large bowl. (To save on cleanup, you can rinse and reuse the bowl you used for making the cake batter.)
2. Beat the butter with an electric mixer on high speed for 10 minutes until it’s light and fluffy.
   • I know this seems like a long time, but I just turn on my mixer and work on something else. The longer you beat it, the better the frosting – I promise!
3. Gradually add the sugar, 1/2 cup at a time, while continuing to mix on high speed.
   • Scrape down the sides of the bowl often to ensure everything is well incorporated.
   • If the mixture starts to clump, add a small amount of water (or milk/cream) and continue adding the sugar.
   • Be careful when adding the sugar to avoid it flying all over your kitchen—adding it slowly will help.
4. Once all the sugar is added, mix in the vanilla and any remaining water (or milk/cream) a little at a time until you reach the desired consistency.
   • For thinner frosting, add more liquid in small amounts (1/8 teaspoon at a time).
   • For thicker frosting, stop adding liquid once the consistency is right.
5. Now add the cacao powder, one tablespoon at a time, until it’s thoroughly mixed in.
   • You can adjust the amount of cacao to get the chocolate flavor you want.
   • If you prefer vanilla frosting, leave out the cacao powder.

Tips for Success:

• Room Temperature Ingredients: Always use room-temperature eggs and butter for smooth blending. This helps the cake rise better and keeps the texture light and fluffy.
• Don’t Overmix: Einkorn’s gluten is more delicate, so stir just until the ingredients are combined. Overmixing can lead to a denser cake.
• Adjusting Liquids: Einkorn absorbs liquids more slowly, so don’t rush to add more if the batter seems thick. Give it a moment to settle before making adjustments.

You May Also Enjoy

Classic Einkorn Yellow Cake with Chocolate Buttercream Frosting

Layered Coconut Einkorn Cake Recipe

Easy, Moist Einkorn Carrot Cake With Cream Cheese Frosting (Works With Any All-Purpose Flour)

Easy From Scratch Pineapple Upside Down Cake Using Einkorn (Or Any All-Purpose Flour)

The Perfect Easy, Moist Einkorn Chocolate Cake Recipe

Enjoy the indulgent richness of Einkorn Chocolate Cake, featuring a deep chocolate flavor and a moist, tender crumb. This simple yet luxurious recipe is perfect for any occasion, from family gatherings to special celebrations, or even a homemade treat just because. Whether you're experienced with Einkorn flour or trying it for the first time, this cake is set to become a new favorite in your kitchen.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Einkorn Cake, Einkorn Chocolate Cake, Einkorn Chocolate Cake Recipe

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 10 or more depending on how big you slice it

Calories: 316kcal

Equipment

• Two 9 inch cake pans OR one 9×13 cake pan
• Sifter or fine mesh sieve (for dry ingredients)
• Measuring Cups and Spoons
• Mixing bowls (small, medium, and large)
• Whisk
• Hand mixer or stand mixer
• Spatula (This is the wooden set I love – I don’t use silicone)
• Cooling rack
• Toothpick or cake tester

Ingredients

• 2 ¼ cups Einkorn flour 310.5 grams
• 1 ½ cups sugar
• ¾ cup unsweetened cacao powder or cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp real salt if you use unsalted butter, add 1 tsp of salt
• 1 cup full-fat milk or buttermilk (I make my own buttermilk)
• 2 tsp *apple cider vinegar (ACV) *Only if using full-fat milk. If using your own buttermilk that you've already added an acid to, or store-bought buttermilk, leave the ACV out.
• ¾ cup melted salted butter I only buy Kerrygold butter
• 2 large eggs room temperature
• 1 Tbs vanilla extract
• 1 cup water

Buttercream Frosting

• 3 sticks unsalted grass-fed butter, softened (This is 1 1/2 cups)
• 1 pound powdered sugar
• 3-6 Tablespoons cacao powder (depending on how chocolatey you want it)
• If you prefer vanilla frosting my husband loves it on a chocolate cake, omit the cacao powder.
• 1 Tablespoon vanilla extract
• ¼ cup water (use milk or heavy whipping cream for a richer frosting)

Instructions

• Preheat your oven to 350°F.
• Grease and flour two 9-inch round cake pans or a 9×13 pan.
• If you’re making your own buttermilk, mix the milk and vinegar and let it sit for at least 5 minutes.
• Sift the Einkorn flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
• Make Chocolate Mixture: Whisk the melted butter and cacao powder in a small bowl or saucepan until smooth. Set this mixture aside to cool to room temperature.
• Cream Eggs & Sugar: In a large bowl, beat the sugar and eggs together at medium speed on your electric mixer for at least 5 minutes, until pale and fluffy.

  This step is crucial for creating a light, airy texture in the cake.
• Combine Chocolate Mix and Creamed Eggs & Sugar: Slowly whisk the Chocolate Misture into the Creamed Eggs & Sugar Mix until fully incorporated and smooth.
• Mix Remaining Wet Ingredients: Whisk together the buttermilk (or milk and apple cider vinegar), water, and vanilla extract. Make sure all wet ingredients are thoroughly combined.
• Gradually stir the Remaining Wet Ingredients Mixture into the Chocolate + Creamed Eggs & Sugar Mix.
• Finish the batter by gently adding the sifted Einkorn and dry ingredients to the wet mixture, stirring gently until combined.

  Be careful not to overmix, as Einkorn’s gluten is more delicate than modern wheat, and overmixing can lead to a dense cake.
• Preparing to Bake:

  For a Double-Layer Cake, Evenly divide the batter between two prepared 9-inch round cake pans.

  For a 9×13-inch Cake, Pour all the batter into a prepared 9×13-inch cake pan.

  Once the batter is in the pan(s), gently lift each pan slightly off your countertop and give it a firm bang to remove any air pockets.
• Bake the 9-inch pans for 25-30 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.

  For a 9×13 cake: Bake for 30-35 minutes, starting to check for doneness at the 30-minute mark using a toothpick test.

  If using a dark pan, reduce the bake times slightly; if using glass or ceramic, you may need to bake a bit longer.
• When the cake is done baking, remove it from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully remove the cake from the pan and place it on the rack to cool completely.
• If you plan on serving the 9×13 cake directly from the pan, let it cool completely in the pan before frosting and serving.

Assembling The Cake

• Make sure the cake layers are completely cooled before frosting.
• Place the first layer on your cake plate.
• Using a spatula, spread 1/2 to 3/4 cup of frosting evenly over the top.
• Add the second layer and spread the remaining frosting over the top and sides of the cake, covering it completely.

Instructions for Buttercream Frosting

• Place the softened butter in a large bowl. (To save on cleanup, you can rinse and reuse the bowl you used for making the cake batter.)
• Beat the butter with an electric mixer on high speed for 10 minutes until it’s light and fluffy.

  I know this seems like a long time, but I just turn on my mixer and work on something else. The longer you beat it, the better the frosting – I promise!
• Gradually add the sugar, 1/2 cup at a time, while continuing to mix on high speed.
• Scrape down the sides of the bowl often to ensure everything is well incorporated.
• If the mixture starts to clump, add a small amount of water (or milk/cream) and continue adding the sugar.

  Be careful when adding the sugar to avoid it flying all over your kitchen—adding it slowly will help.
• Once all the sugar is added, mix in the vanilla and any remaining water (or milk/cream) a little at a time until you reach the desired consistency.
• For thinner frosting, add more liquid in small amounts (1/8 teaspoon at a time).

  For thicker frosting, stop adding liquid once the consistency is right.
• Now add the cacao powder, one tablespoon at a time, until it’s thoroughly mixed in.

  You can adjust the amount of cacao to get the chocolate flavor you want.

  If you prefer vanilla frosting, leave out the cacao powder.

Notes

Storing the Cake

1. You can store it, frosted or unfrosted, in the fridge for up to 4 days.
2. If you prefer to freeze it, wrap it tightly and store it in the freezer for up to a month.
3. If refrigerated, let the cake come to room temperature before serving so it’s soft, moist, and full of flavor.

Tips for Success:

• Room Temperature Ingredients: Always use room-temperature eggs and butter for smooth blending. This helps the cake rise better and keeps the texture light and fluffy.
• Don’t Overmix: Einkorn’s gluten is more delicate, so stir just until the ingredients are combined. Overmixing can lead to a denser cake.
• Adjusting Liquids: Einkorn absorbs liquids more slowly, so don’t rush to add more if the batter seems thick. Give it a moment to settle before making adjustments.

Nutrition

Nutrition Facts

The Perfect Easy, Moist Einkorn Chocolate Cake Recipe

Serving Size

 

1 g

Amount per Serving

Calories

 

316

Calories from Fat 153

% Daily Value*

Fat

 

17

g

26

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

73

mg

24

%

Sodium

 

366

mg

16

%

Potassium

 

175

mg

5

%

Carbohydrates

 

86

g

29

%

Fiber

 

3

g

13

%

Sugar

 

32

g

36

%

Protein

 

4

g

8

%

Vitamin A

 

520

IU

10

%

Calcium

 

72

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Wrap Up

This Einkorn chocolate cake recipe is one we come back to time and time again. It’s perfect for any occasion—family gatherings, birthdays, or just when you’re in the mood for a delicious homemade treat. The rich chocolate flavor and moist texture make it a favorite in our kitchen, and it’s simple to bake whether you prefer a double-layer cake or a 9×13 pan.

I hope this cake becomes a favorite in your home as well. Let me know how it turns out, and feel free to share your own tips or variations. I enjoy learning from what you share. Happy Baking!