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Ruchie’s Kokosh Cake


  • 1 ¼ cups warm water 
  • 1 pack dry yeast 
  • ⅛ cup oil 
  • ⅛ cup honey 
  • 1 egg, beaten for egg-wash
  • 3 ½ cups whole wheat flour 
  • ¼ tablespoon salt 

For chocolate filling: 

  • 1 cup sweetener
  • ½ cup cocoa powder 

For cinnamon filling:

  • 1 cup sweetener
  • 1 tablespoon cinnamon 

For apple filling: 

  • 1 cup sweetener
  • 1 tablespoon cinnamon 
  • ½ cup diced apples


  1. Preheat oven to 350°F.
  2. Dissolve yeast in water. It will begin to react with the water. In the meantime, place the rest of the ingredients in a bowl. Add yeast mixture and knead until it forms into a consistent dough. Cover and let rise for around a hour.
  3. Divide into 2 or 3 balls. 
  4. Spray counter or surface well with cooking spray, then roll the dough as thin as possible. Spray the dough and add whichever filling you want by spreading it over the rolled out dough. Roll the dough as tight as possible, give it a little twist and place into pan. Brush with egg and bake for about 45 minutes or until outside is browned and inside is fully baked.
  5. Warning: this recipe may cause severe cases of PTKCD (post traumatic kokosh cake disorder) and kokosh cake hangovers, so be careful not to overdose.


Makes 20 servings. Count each serving as a snack.