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Chocolate Cake


2 cups (500 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
2/3 cup (150 mL) canola oil
3 cups (750 mL) whole barley flour
2/3 cup (150 mL) cocoa
2 tsp (10 mL) baking powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
2 cups (500 mL) boiling water

In a large bowl, beat sugar, eggs, vanilla and oil for 4 minutes. In another bowl, sift together barley flour, cocoa, baking powder, baking soda and salt. Stir dry ingredients into liquid mixture alternately with boiling water, starting and ending with dry ingredients. Beat until smooth. Pour into a greased 9 x 13 inch (3 L) pan. Bake at 350⁰F (180⁰C) for 45 minutes or until centre springs back when lightly touched. Cool, then frost with favourite icing.

Makes approximately 24 servings.

Nutrition Information (per serving):

Calories: 181
Protein: 1 g
Carbohydrate: 28 g
Fibre: 2 g
Sugars: 17 g
Fat: 9 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 16 mg
Sodium: 240 mg
Potassium: 6 mg


  1. Michelle Strudwick

    I love the savoury barley recipes you have posted and they are such a good food for diabetics. But having said that I am very disappointed in the two chocolate recipes in your latest newsletters. They have SO much sugar….2 cups?! Totally defeats the diabetic health value of the barley.

    • Cole christensen

      Hi Michelle,

      Some of our recipes are to get new consumers into the practice of using barley flour. In future, we are working towards having more recipes geared towards both heart and diabetes issues. Thanks for your comment.

  2. Ell Gainey

    I have a horrific wheat allergy ( among others)…. not a gluten intolerance. It has been very difficult to find barley flour recipes. I am so grateful that I found your site!!! Thank you for existing!!

    • GoBarley

      Hi Ell,

      You are most welcome, I am so glad you found us and are trying out our barley flour recipes. I don’t know if you know this, but low flat baked goods like cookies, flat bread and muffin recipes can be made with 100% barley flour. So if you have other favourite baking recipes try substituting barley in.

      We also post a new recipe every month–so more barley flour recipes are on the way.

      Have fun baking with barley!

      – Sydney

  3. anne simmons

    I am too puzzled about the pan size to try this. Picture shows round shape cake.
    However 9 by 13 seems to indicate to me a large flat pan? Please advise.
    Also I prefer to bake with butter so I need to calculate for best amount of butter to replace the canola oil.
    Then I need to find barley flour in a local store etc. Maybe Rogers brand ?
    (so back to apple pie in the meantime)

    • GoBarley

      Hi Anne,

      I looked into this and looks like you can use a 9×13 pan interchangeably with a bundt pan. The batter from a 9×13 recipe should fit a 10″ bundt pan, just be sure to leave about an 1.25″ at the top so there is room for it to grow. Check it when it is done and bake it up to an additional 30% of the total baking time (checking on it with a toothpick to ensure doneness) until it is baked. I found this handy chart here: http://dish.allrecipes.com/cake-pan-size-conversions/

      As for canola oil check this page out: http://canolaeatwell.com/ask-judy-canola-oil-and-baking/. It shows conversions for butter to canola oil, but just reverse it and you should have a good idea of how much to substitute with butter.

      Hamilton’s barley flour is made from Canadian barley, milled by Sunny Boy and is available in Safeway and Co-op stores. Bulk Barn and health food stores also frequently carry barley flour though I cannot guarantee they use Canadian barley.

      Hope this helps.

      Happy baking!

      – Sydney


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