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.
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
- 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.
- Use wholegrain or white spelt flour. Or, if you don't have spelt, the same amount of regular flour can be substituted.