Preheat oven to 180C. Prepare a cake tin with baking paper. Sift flour, baking powder, vanilla and salt together into a bowl.

Blitz coconut sugar in a blender so you get a powder texture. Put butter and coconut sugar in the bowl of an electric mixer. Mix until fluffy. Add egg and buttermilk. Watch out, it needs to be the same temperature as the butter. Now slowly mix in the flour mixture (dry ingredients).

Transfer batter to the cake tin.

Bake cake 10 minutes. Reduce oven temperature to 160C. Bake until cake is golden brown and firm to the touch, about 45-50 minutes. Meanwhile make the Nutella.

Let the cake cool and cover with the lovely homemade Nutella and top with strawberries and cacao nibs.

Cake (inspired by Martha Stewart)

  • 6 Tbsp  butter, room temperature (or coconut oil)
  • 1 1/2 cups  spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp  salt
  • 1 cup coconut sugar
  • 1 egg
  • 1/2 cup  buttermilk or almond milk with 1 tsp lemon juice
  • 1 tsp  vanilla

Topping

  • homemade Nutella
  • strawberries (as much as you wish)
  • Cacao Nibs