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