Walnut Spice Sticky Cake
 Makes one 9 x 13 inch sheet cake

Tester note: If anyone want to try making this with 100% spelt, I’d like to see the results. If you do try it, consider reducing the soy milk to 1/2 cup.


A wholesome, flavorful cake bursting with some of the most popular flavors in Greek desserts; walnuts, cinnamon, cloves, oranges and even olive oil enhance this homestyle walnut cake. A little spelt flour adds flavor and fiber too. The orange syrup topping is essential; it not only gives the cake a pretty sheen, but it helps keep it fresh. Serve with strong black coffee or a thimble of good brandy.


  • 1 cup spelt flour
  • 1 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 6 ounce cup vanilla or lemon soy yogurt (about 3/4 plus 2 tablespoons of yogurt)
  • 2/3 cup plain or vanilla soy milk
  • 2 tablespoons ground flax seed
  • Finely grated zest from one organic orange
  • 1/2 cup orange juice
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sugar
  • 1 1/4 cups chopped walnuts (sprinkle top with 1/4 cup walnuts)


Orange syrup

  • 2/3 cup orange juice
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 4 cloves

1. Cut a rectangle of parchment paper to fit into the bottom of a 9 x 13 x 2 inch metal baking pan, place it on the bottom and spray the insides of the pan generously with olive oil. Preheat an oven to 350 degrees. In a large mixing bowl sift together spelt flour, all purpose flour, baking powder, baking soda, all of the ground spices, and the salt and form a well in the center. In another bowl whisk together until smooth the soy yogurt, soy milk, ground flax seed, orange zest, orange juice, olive oil, vanilla, and sugar. Pour this liquid mixture into the center of the dry ingredients and use a rubber spatula or wooden spoon to fold the dry ingredients into the wet just enough to moisten everything. Fold in 1 cup of the chopped walnuts, spread the batter into the pan (no need to spread it deep into the corners of the pan, it will expand during baking to fill them), and sprinkle the remaining 1/4 cup of walnuts on top of the batter. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay).


2. While the cake is baking, prepare the syrup. Combine all of the ingredients in a sauce pan and bring to a boil over medium heat, stirring occasionally. Boil for 1 minute or until the sugar has dissolved, reduce heat to low and simmer for another 10 minutes, then remove from heat and set aside as cake bakes. When syrup has cooled down remove cloves and cinnamon stick, then pour syrup evenly over the cake as soon as it’s removed from the oven and still hot. When cake is completely cool use a thin, sharp serrated knife to slice into squares. Store cake tightly covered at room temperature.