This Spelt Flour Gingerbread Cake is filled with caramelized pears, covered in a simple mascarpone icing and then drizzled with a gingerbread glaze.
IT’S MY BIRTHDAY, so obviously I made cake! Serious question: Is November too early for gingerbread? Because I gotta be honest, I’m kind of “over” pumpkin. And by “over” I really just mean that I’m very ready for all things peppermint and gingerbread! I get in the habit of consuming pumpkin too early (like, maybe end of August-ish), so by the time November rolls around, I’m more than ready for holiday flavors.
Plus it’s my birthday, so I figure I can post a spelt flour gingerbread cake recipe if I want to.
In case you’re wondering, I officially the big 2-7, which is one of my least favorite numbers (please tell me you also have favorite and least favorite numbers with absolutely no significant reason as to why?!); I’m hoping it’s not a sign for the year ahead. Ok so quickly, here are a few highlights from 26, and a few things I’m looking forward to in my 27th year.
26: celebrated my first wedding anniversary with Miguel, grew my photography business, became more obsessed with Layla and successfully convinced myself that she understands what I’m saying at least 50% of the time, met some blog friends in real life, helped Jessica style her upcoming cookbook and so much more!
27: honestly, if 27 is as good as or almost as good as 26, I’ll be happy. Also though, we’re going to Spain next summer, so that’s something to look forward to!
Ok so yes, I was planning on posting a different cake recipe, but between you and me, I wasn’t obsessed with the photos, so onto the next one! This spelt flour gingerbread cake is made with—you guessed it—spelt flour! Have you ever used it? This is my first official spelt flour recipe on the blog, and I’ll admit I’m kind of obsessed. I felt like the cake was extra moist (maybe because of the flour?!) and they say it has a slight nutty flavor to it. Either way, I’m into it.
Tip: If you don’t have any on hand and/or don’t feel like buying any, you can sub all purpose flour instead. Other tips/substitutions are included in the recipe notes!
The spelt flour gingerbread cake is filled with caramelized pears and topped with a simple mascarpone icing, and then drizzled with a gingerbread glaze. UM YEAH, it is as good as it sounds.
Cheers to lots of cake and all things gingerbread!Print
Spelt Flour Gingerbread Cake with Caramelized Pears
This spelt flour gingerbread cake is perfect for the holidays! It’s made with spelt flour, covered with a mascarpone icing and filled with caramelized pears.
- Prep Time: 1 hour
- Cook Time: 45 mins
- Total Time: 1 hour 45 mins
for the cake:
- 2 1/2 cups spelt flour*
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened**
- 1 1/2 cups cane sugar
- 1 1/4 cup almond milk
- 1/2 cup applesauce
- 3 tbsp molasses
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
for the icing:
- 1/4 cup unsalted butter, softened
- 8 oz. mascarpone***
- 1/2 tsp vanilla extract
- 2 1/2 cups powdered sugar
- 1–2 tbsp milk of choice, if icing is too thick
for the glaze:
- 1 tbsp molasses
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 cup powdered sugar
- 1–2 tbsp milk of choice, if glaze is too thick
for the pears:
- 2 pears, chopped
- 2 tbsp unsalted butter or coconut oil
- 2 tbsp cane sugar
- 1/4 tsp cinnamon
- Preheat oven to 350°.
- Combine dry ingredients (flour, spices, baking soda, baking powder, salt) in a bowl and set aside.
- In a separate bowl, cream butter and sugar together, and then stir in the milk, applesauce, molasses, vinegar, and vanilla.
- Combine wet and dry ingredients together and stir so that everything’s mixed really well.
- Next, line three 6 inch cake pans with parchment paper and/or grease them with coconut oil, and then pour batter evenly into the pans. Bake cakes for 35-40 minutes, or until a toothpick comes out clean. Leave cakes in the pans for 10 minutes, and then run a knife along the edges and carefully invert them onto a cooling rack. Allow cakes to cool completely before icing them.
- For the icing: Stir butter, mascarpone and vanilla with an electric mixer, and then stir in the powdered sugar until icing is smooth. If it’s too thick, add 1-2 tbsp of milk.
- For the glaze: Combine molasses, cinnamon, and ginger in a bowl and stir with an electric mixer, and then stir in the powdered sugar until smooth.
- For the pears: combine all ingredients in a large saucepan and heat over medium-high. Stir pears semi-frequently until they are soft.
- To assemble: use a serrated knife to cut the tops of the cakes off (the domes) and then add icing to the top of one of the cakes. Top that layer with a handful of the cooked pears, and then add the second cake on top and repeat the process. Add icing to the top and sides of the cake, and then top the cake with the gingerbread glaze.
*or sub all purpose flour
**or use dairy free butter to keep it dairy free
***alternatively, you can omit the mascarpone and use a tad more butter/dairy free butter instead to keep it dairy free