Chocolate Barley Snack Cake

Being an Alberta girl, barley is one of my favourite ingredients – and barley flour is easier to find than you might think, typically in bags alongside the all-purpose and whole wheat flours at your grocery store. It’s wonderfully nutty, and high in fibre – with more than twice as much as whole wheat flour. Try it in pancakes, cookies, even cake – no one will ever know that this moist chocolate snacking cake is made with a higher fibre (and far more nutrient-dense) alternative to your usual wheat flour.
 

Chocolate Barley Snack Cake

Adapted from Alberta Barley

2 cups sugar
2 large eggs
1/2 cup canola oil
2 tsp. vanilla
3 cups barley flour
3/4 cup cocoa
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk

Preheat the oven to 350F and butter a 9×13-inch baking pan or spray it with nonstick spray.

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.

Cool in the pan on a wire rack; once cool, frost it if you like. Serves 12-16.