Pecan Pineapple Spelt Cake with Pineapple Cream Cheese Frosting

 

Pecan Pineapple Spelt Cake with Pineapple Cream Cheese Frosting

 

This gorgeous pineapple spelt cake tastes like a traditional carrot cake, but without any carrots. Why no carrots, I hear you ask. Well, that would be down to me assuming that we had carrots in the fridge (we always have bloody carrots in the fridge), and not realising this wasn’t the case until I was half way through preparing the cake.

 

Pecan Pineapple Spelt Cake with Pineapple Cream Cheese Frosting

 

Who needs carrots, anyway? The pecans and pineapple ensured the cake certainly didn’t lack anything. It is spicy, dense and moreish, and is fairly low in both fat and sugar. The cake is topped off with a light, mildly tangy pineapple cream cheese frosting. Surprisingly, it doesn’t contain any icing sugar at all. Honey has been used to sweeten it. I also used wholegrain spelt flour making it even better for you (but you could use white spelt flour, if you preferred).

If you like my pecan pineapple spelt cake, check out my other Sweet Treats.

Pecan Pineapple Spelt Cake with Pineapple Cream Cheese Frosting

This pineapple spelt cake is made with wholegrain spelt flour and pecans. It is topped with a refined sugar free pineapple cream cheese frosting.
Course Cake
Cuisine None
Keyword Pineapple Spelt Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices

Ingredients

Cake:

  • 100g crushed pineapple (fresh or canned)
  • 30g pecans
  • 2 eggs
  • 50g raw brown cane sugar
  • 50ml canola (rapeseed) oil
  • 45ml Greek yoghurt
  • 45g raisins
  • 150g wholegrain spelt flour (see notes)
  • 1-2 teaspoons cinnamon (depending on how much you like it)
  • ½ teaspoon allspice
  • 1 teaspoon vanilla sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda

Frosting:

  • 100g cream cheese
  • 2 tablespoons Greek yoghurt
  • 2-3 tablespoons pineapple juice
  • 2 tablespoons honey
  • Chopped pecans (for sprinkling)

Instructions

  • Pre-heat the oven to 180°C and grease a small springform pan (mine is 18cm/6.5").
  • In a food processor, blitz the pineapple and pecans, then add in the eggs, sugar, raisins oil and yoghurt. Turn the food processor to a low setting, and add in the dry ingredients one at a time. Continue to process just until everything is well combined.
  • Pour out into the cake pan and bake for around 25-30 minutes - it's ready when an inserted skewer comes out clean. Leave in the pan to cool for a while, then remove the sides and leave it to cool completely.
  • For the frosting: Beat the cream cheese, Greek yoghurt and honey together. Gradually add the pineapple juice one tablespoon at a time, just until a thick, spreadable consistency is achieved. Spread over the top of the cake and sprinkle with chopped pecans. Keep in the fridge, but allow the cake to come back up to room temperature before eating. Enjoy!

Notes

  1. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
  2. Use wholegrain or white spelt flour. Or, if you don't have spelt, the same amount of regular flour can be substituted.
Pecan Pineapple Spelt Cake with Pineapple Cream Cheese Frosting


1 thought on “Pecan Pineapple Spelt Cake with Pineapple Cream Cheese Frosting”

  • Pingback: My Homepage

Leave a Reply

Your email address will not be published. Required fields are marked *