Cake Recipes Using Barley Flour

This barley flour chocolate cake is so moist you’ll never believe it is whole grain! Thick, rich and decadent 2 layer cake.

Years ago we came across an amazing chocolate cake recipe. It’s our go-to cake that we love to top with peanut butter frosting.

Every now and then when that chocolate craving hits we like to switch it up and make something just a little different. That’s where this barley flour chocolate cake comes in!

Oats Barley Digestive Biscuits

Yes! Barley flour is great for baking and can many times be used in place of all-purpose flour. Because it is low in gluten, it can often make a cake very tender and give it a great texture.

One thing to note is that this cake uses coffee. You can’t taste the coffee in this recipe. It only enhances the chocolate flavor so we highly recommend using it.

The frosting for this barley flour chocolate cake is a delicious chocolate peanut butter blend. You can use traditional chocolate buttercream if you don’t want to use peanut butter.

Healthy Kadai: Eggless Barley Apple Cake

Make sure that you store the cake in an airtight container once the cake is cut. Before you cut the cake, the frosting will act as a sealant to keep the moisture in the cake.

When you want to defrost it, make sure you leave time for the cake to defrost completely before you open the storage container. This prevents the cake from drying out.

This barley flour chocolate cake is so moist you'll never believe it is whole grain! Thick, rich and decadent 2 layer cake.

Best Barley Flour Cakes Recipes

The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Calories: 801 kcal | Carbohydrates: 132 g | Protein: 13 g | Fat: 29 g | Saturated Fat: 15 g | Cholesterol: 115 mg | Sodium: 323 mg | Potassium: 524 mg | Fiber: 8 g | Sugar: 100 g | Vitamin A: 502 IU | Vitamin C: 1 mg | Calcium: 154 mg | Iron: 3 mg

We are Julie, Maddie, and Kinslee – a mother and daughter team sharing with you the best cakes to satisfy any need or sweet craving that you may have. Welcome to our family’s kitchen!There’s something appealing about a snack cake, isn’t there? The fact that it’s relegated to the every day, rather than elevated on a plate for a Special Occasion – and it reminds me of those snackin’ cake mixes my mom rarely bought when I was a kid. (Thanks to her, I learned to make the One Egg Cake from

Organic Stoneground Barley Flour 25kg

A conversation about barley flour on Twitter today reminded me of this cake. (Yes, I talk about lesser-known flours – I commiserate with others who can relate to my cupboard full of ziplocks and containers and half-full bags of assorted flours and grains and beans and lentils.) We all tend to default to all-purpose wheat flour, but of the alternatives, barley flour is one of the more usable in my kitchen. It’s locally grown (barley is a significant Alberta crop), easy to find alongside the other flours on most grocery store shelves, high in soluble and insoluble fibre -throughout the entire grain, not just the bran- and although it doesn’t sound it, has a softer texture than whole wheat flour. Its humectant properties keeps baked goods moist, drawing moisture from the air. Which is a good thing when you’re after a slab of chocolate cake or chewy chocolate chip cookies that stay soft.

I didn’t manage any step-by-step photos, but the batter looks like cake batter. Just like chocolate cake batter. Stir it! Scrape it! Make it! Bake it!

I haven’t made much that could fall into the dinner category this week; after Thanksgiving there were leftovers, and then I went to Toronto for three days, got back Friday night and was in Banff/Canmore Saturday. We had spaghetti & meatballs when I got home, and I made a lentil soup with lots of garlic and a meaty ham bone I doggie bagged from my sister’s last weekend. It was supposed to be split pea, but I had no split peas. How could I have no split peas amongst all those baggies?

Barley Flour Archives

In a large bowl, beat the sugar, eggs, oil and vanilla for 3-4 minutes, until pale and creamy. In another bowl, stir together the barley flour, cocoa, baking powder, baking soda and salt.

Add the flour mixture to the sugar mixture in three parts, alternating with the buttermilk in two parts, stirring or beating on low speed just until combined after each addition. Scrape the batter into the prepared pan and bake for 35-40 minutes, until the top springs back when lightly touched.

Cook, author, writer, eater, freelance journalist on CBC radio + the Globe + Mail, cookbook author (x 13!), food access advocate, ❤️ feeding people 🌈

Barley Flour Chocolate Cake