Spelt Spanish Bar Cake

Name: Spelt Spanish Bar Cake
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 servings
Ingredients: Spelt Flour; Baking Powder; Sea Salt; Cocoa Powder; Cinnamon; Nutmeg; Allspice; Cloves; Eggs; Avocado Oil; Coconut Sugar; Vanilla Extract; Thompson or Sultana Raisins; Carrots; Raw Cashews; Maple Syrup; Lemon Juice

Recipe by Megan Horsley

Ingredients

Time

45m

Serves

Do you remember the classic Spanish Bar Cake from childhood? It was a spiced raisin cake with a vanilla frosting. This cake was produced by an American company called Jane Parker that was founded in the 1930’s and distributed their baked goods through A&P grocery stores, now known as Metro. I took my memories of that beloved cake and turned it into a healthier version with spelt four and the added benefit of shredded carrots. I swapped the original sweet vanilla frosting with a cashew-based cream cheese style frosting. After my first bite of this remake, I was definitely transported back in time to one of my favourite treats. If you remember this cake, I hope this recipe stirs up those same favourable flavours for you, now with the added benefit of more fibre, protein and healthy fats!

Dessert

Snack

Ingredients

1 1/2 cups

Spelt Flour

2 tsp

Baking Powder

2 tsp

Sea Salt

divided

2 tsp

Cocoa Powder

1 tsp

Cinnamon

1/4 tsp

Nutmeg

1/2 tsp

Allspice

1/4 tsp

Cloves

Eggs

1/2 cup

Avocado Oil

3/4 cup

Coconut Sugar

1 tsp

Vanilla Extract

1 cup

Thompson or Sultana Raisins

soaked in hot water for 30 minutes

1 med

Carrots

shredded

2 cups

Raw Cashews

soaked in hot water for 30 minutes

1/4 cup

Maple Syrup

4 Tbsp

Lemon Juice

freshly squeezed

Mentioned Recipes

Instructions

Preheat the oven to 350°F. Grease and line a loaf pan with parchment paper.

Soak the raisins and the cashews in hot water while you prepare the rest of the ingredients.

In a large bowl, mix the spelt flour, baking powder, cocoa powder, spices and ½ tsp of the salt together.

In another large bowl, whisk the eggs, oil, coconut sugar and vanilla extract together.

Fold the dry ingredients into the wet ingredients and mix well to combine. Then, fold the raisins and shredded carrot into the batter.

Pour the batter into the loaf pan and bake for 40 to 45 minutes or until a toothpick comes out clean.

Meanwhile, make the cashew frosting and add the cashews, maple syrup, lemon juice and remaining salt to a food processor and process until smooth. Scrape down the sides as needed. Scoop into an icing bag or another container and refrigerate until ready to use.

Allow the cake to cool completely. Then, cut the cake in half through the middle. Use half of the frosting to frost the middle of the cake. Put the remaining cake on top and frost the top. Add the classic fork-lined design through the frosting to mimic the classic Spanish Bar Cake. Enjoy!

Note: You can replace the separate spices with 2 tsps of Pumpkin Spice (DIY recipe linked or storebought)

Substitutions: Nut-Free: Omit the cashews and use regular cream cheese or a vegan nut-free cream cheese product. Classic frosting: Not a fan of alternative frostings? Use your favourite buttercream frosting instead.