Strawberry Spelt Cake

For those of you keeping track at home, spelt is a grain like wheat only it’s not wheat, it’s spelt. It tastes a little nuttier, and has more protein and nutrients and stuff. It’s like SUPERWHEAT, but without the cape. I’ve been trying new flours and stuff for funsies [hello, buckwheat!]. I think I like spelt better than regular wheat, granted on a given day I probably can’t tell the difference. I like to party with more nutrients, though, and it’s really not that much more expensive if you find it in the bulk bins.

This strawberry shortcake came after a massive week long craving after after a US Men’s National Team game [soccer] game and a lot of chocolate ale. That would explain why the only photo I shot of it was kind of blurry. Whoops. Was it good? Totally. Would I make it again? Maybe. It makes a lot of cake, as in a whole one. No one wanted any besides me, and it doesn’t keep longer than a day or two. The cake starts to get really moist.

For the strawberry part, I just cooked a bunch of sliced strawberries down with a tiny bit of sugar. It turned syrupy without being too sweet.

I tried my hand at making my own vegan whipping cream. Let’s just say it wasn’t pretty. Andrew picked me up a can of Soyatoo! Rice Whip. I honestly can’t tell it’s rice, AND it doesn’t leave that gross aerosol can taste that normal whipped cream gets.

Inspiration: Torview

Ingredients

  • 1 cup spelt flour
  • 3 oz sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup soy cream

Preparation

  1. Preheat oven to 400º.
  2. Whisk together the dry ingredients.
  3. Add the cream.
  4. Stir to combine.
  5. Because soy cream has a different consistency than regular cream, it will be a runnier batter instead of a dough.
  6. Pour into a prepared 9″ springform pan.
  7. Bake for 15-20 minutes until cake is set and starts to pull away from the sides.
  8. Allow to cook before topping with strawberries and whipped cream.


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