Vegan Barley Chocolate Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a cake pan.
• STEP 2.In a bowl, whisk together barley flour, cocoa powder, baking powder, and salt.
• STEP 3.In another bowl, mix together almond milk, maple syrup, melted coconut oil, and vanilla extract.
• STEP 4.Add the wet ingredients to the dry ingredients and mix until well combined.
• STEP 5.Pour the batter into the greased cake pan and smooth the top.
• STEP 6.Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• STEP 7.Allow the cake to cool completely before removing from the pan.
• STEP 8.Dust with powdered sugar, if desired, and serve.

Cooking Tips

• You can substitute barley flour with whole wheat flour if desired.
• Make sure to use unsweetened cocoa powder for a rich chocolate flavor.
• If the cake is browning too quickly, cover it with foil while baking.

Storage and Serving

• Store the Vegan Barley Chocolate Cake in an airtight container at room temperature for up to 3 days.
• You can also refrigerate it for longer shelf life.
• Serve as is or with a scoop of vegan ice cream.