Barley Cake Recipe Vegan: Easy, Delicious, and Healthy Guide

If you’re looking for a wholesome, delicious, and vegan-friendly dessert, this barley cake recipe is an absolute must-try. Barley, often overlooked in baking, brings a unique nutty flavor and a hearty texture that elevates this cake beyond the ordinary.

Not only is barley packed with fiber and essential nutrients, but it also provides a rich, rustic base that pairs beautifully with natural sweeteners and plant-based ingredients. Perfect for those who want to enjoy a treat without compromising on health or ethics, this barley cake is moist, flavorful, and easy to make.

Whether you’re a seasoned vegan baker or just starting to explore plant-based desserts, this recipe will quickly become a staple in your kitchen. It’s ideal for breakfast, an afternoon snack, or a light dessert.

Plus, it’s free from gluten if you use gluten-free barley flour, making it accessible for many dietary needs. Let’s dive into why this cake is so special and how you can make it at home.

Why You’ll Love This Recipe

This barley cake recipe is a winner for many reasons. First, it uses simple, natural ingredients that you likely already have in your pantry.

It’s completely vegan, so no eggs or dairy are needed, yet it remains incredibly moist and tender thanks to the barley flour and plant-based milk.

Barley is known for its health benefits, including its high fiber content, which promotes digestion and keeps you feeling full longer. Unlike traditional cakes that rely on refined flours, barley adds a subtle nuttiness and complexity to every bite.

Another reason to love this cake is its versatility. You can easily customize it with your favorite spices, fruits, or nuts.

Plus, it’s great for meal prepping and stores well, so you can enjoy it throughout the week with minimal effort. This barley cake is a delicious way to nourish your body and satisfy your sweet tooth simultaneously.

Ingredients

• 1 ½ cups barley flour (gluten-free if preferred)
• 1 cup whole wheat flour (or all-purpose flour)
• 1 cup coconut sugar or brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp sea salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup unsweetened plant-based milk (almond, oat, soy, etc.)
• ⅓ cup melted coconut oil or vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or dried cranberries (optional)

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk or fork for mixing
• Spatula
• 9-inch round or square cake pan
• Parchment paper (optional, for lining pan)
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan with a little oil or line it with parchment paper to prevent sticking.
2. Combine dry ingredients: In a large bowl, whisk together the barley flour, whole wheat flour, coconut sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly mixed.
3. Mix wet ingredients: In a separate bowl, combine the plant-based milk, melted coconut oil, apple cider vinegar, and vanilla extract. Stir well to combine.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined. Avoid overmixing to keep the cake tender.
5. Add nuts and dried fruit: Fold in the walnuts (or pecans) and raisins (or dried cranberries) if using. These add texture and bursts of natural sweetness.
6. Pour the batter into your prepared cake pan. Smooth the top with a spatula for even baking.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when touched lightly.
8. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. This prevents it from becoming soggy.
9. Serve and enjoy! Slice and serve plain or with your favorite vegan frosting or fresh fruit.

Tips & Variations

“For an extra moist cake, try adding ¼ cup unsweetened applesauce or mashed banana to the wet ingredients.”

• Use gluten-free barley flour to make this cake safe for gluten-sensitive diets.
• Swap out coconut sugar for maple syrup or agave nectar, but reduce the plant-based milk slightly to keep the batter from becoming too runny.
• Add a teaspoon of ground ginger or cardamom for a warm, aromatic twist.
• For a citrusy note, fold in the zest of one orange or lemon.
• Top with a simple glaze made from powdered sugar and lemon juice for added sweetness.
• Try incorporating shredded carrot or zucchini for a veggie boost and extra moisture.

Nutrition Facts

Serving Suggestions

This barley cake is versatile enough to be served in many ways. For a simple and healthy snack, enjoy it plain with a cup of your favorite tea or coffee.

It also pairs beautifully with vegan yogurt or a drizzle of nut butter for added richness.

For a special occasion, serve slices with fresh berries and a dollop of coconut whipped cream or a vegan custard. You can also use this cake as a base for layered desserts or trifles.

Looking for more vegan baking inspiration? Check out our Kodiak Banana Muffins Recipe or the delightful Lazy Cookie Cake Recipe for more plant-based treats.

Conclusion

This vegan barley cake is a wonderful addition to any baker’s repertoire, offering a wholesome and delicious alternative to traditional cakes. With its hearty barley flour base, warm spices, and natural sweetness, it’s perfect for those seeking a nutritious yet indulgent treat.

The recipe is straightforward, flexible, and welcoming to your own creative twists, making it great for both beginners and advanced bakers alike.

Not only does this cake taste amazing, but it also brings the benefits of barley to your table in a fun and tasty way. Whether for breakfast, dessert, or a snack, it’s sure to become a favorite.

Don’t forget to explore other recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the classic Glazed Twist Donut Recipe to keep your vegan baking exciting!

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