Spelt Flour Gingerbread Sheet Cake with Maple Chai Cream Cheese Frosting: The Ultimate Festive & Easy Holiday Dessert
Embrace the warmth and joy of the holiday season with a dessert that’s as delightful to make as it is to eat. This fluffy gingerbread sheet cake, crowned with an irresistibly creamy maple chai cream cheese frosting, is a celebration of classic winter flavors with a wholesome twist. It’s not just a Christmas dessert; it’s an easy-to-prepare, crowd-pleasing masterpiece designed to bring cheer to your festive gatherings and make your holiday baking effortless.
While “Spelt Flour Gingerbread Sheet Cake with a Maple Chai Cream Cheese Frosting” might be quite the mouthful to say, we promise it’s a name worth remembering! This cake is a testament to deliciousness, festivity, and a subtly “cleaned-up” approach to baking that truly shines. It allows you to indulge without the usual heavy aftermath, making it a guilt-free pleasure for all.
Transforming Your Baking with Spelt Flour
For many years, baking wasn’t my favorite culinary adventure. However, a journey into less processed flours, particularly after a Whole30 reset, completely changed my perspective. While I’ve always appreciated almond and coconut flours for specific uses like breading chicken cutlets or pork chops, I truly began exploring the depths of baking when I discovered spelt flour. It has become a game-changer in my kitchen, offering an easy and effective way to elevate everyday recipes.
One of the most appealing aspects of spelt flour is its versatility. For the most part, it’s a simple 1:1 substitute for whole wheat flour in recipes, making it incredibly accessible even for novice bakers. But why choose spelt flour over conventional whole wheat flour? The differences are significant and truly enhance your baking experience.
Spelt is an ancient grain, meaning it hasn’t undergone the same extensive hybridization and processing as modern wheat. This often makes it a preferred choice for those looking for a less “stripped down” ingredient. Nutritionally, spelt offers a broader spectrum of vitamins and minerals compared to refined flours. Flavor-wise, spelt boasts a delightful, slightly nutty taste that beautifully complements the rich, warming spices in this gingerbread cake. Perhaps its most notable advantage in baking is its ability to create a remarkably moist crumb. Unlike whole wheat flour, which can sometimes lead to drier baked goods, spelt helps retain moisture, ensuring your cake remains tender and succulent for days. This means you can comfortably bake this gingerbread sheet cake a day or two in advance, and it will still be wonderfully soft and fresh when you serve it. Yes, “moist” might be a word some of us cringe at, but it truly is the perfect descriptor for this cake’s incredible texture!
It’s important to note that spelt flour does contain gluten, which is why it can be swapped directly for wheat-based flours. However, its gluten structure is different from that of modern wheat, making it potentially easier to digest for some individuals who may experience sensitivities to conventional wheat, though it is not gluten-free.
Indulgence Without the Guilt: A Healthier Holiday Treat
The holiday season is synonymous with an abundance of sweets and treats. We all know that feeling of overindulging, sometimes leaving us feeling sluggish and “gunky.” I’m right there with you, raising my hand in solidarity, and there’s absolutely no judgment here. But what if we could enjoy a festive dessert that satisfies our cravings without compromising our well-being? This spelt flour gingerbread sheet cake is precisely that. By opting for ingredients like spelt flour and coconut sugar (which can be swapped for cane sugar if preferred), we create a dessert that’s still incredibly flavorful and satisfying, but with a lighter, cleaner profile. It’s about making smart choices that allow us to savor the season’s delights and still feel good, both physically and mentally.
Gingerbread cookies are undeniably a holiday staple and one of my personal favorites. However, I must confess, I’m not the most patient baker when it comes to intricate cookie decorating. Plus, my mom is famous for baking trays upon trays of cookies for Christmas, so we certainly don’t need more! But a festive cake? That’s always welcome! A beautiful sheet cake is the perfect addition to any treat table, offering a comforting and substantial dessert that everyone can enjoy without the fuss of individual cookies.
Cake, Wine, and Wonderful Memories
And let’s not forget the perfect accompaniment to cake: wine! Indeed, a glass of wine always pairs beautifully with a delicious dessert. In fact, let’s make it our December motto: “On Fridays, we eat cake (and drink wine!)” or perhaps “Cookies and wine!” – either works perfectly, especially during the joyous holiday season. So, whether it’s Friday or any day you feel like celebrating, grab your favorite glass and a slice of this magnificent cake. You deserve it! This cake isn’t just a recipe; it’s an invitation to create wonderful memories, share laughter, and simply enjoy the simpler pleasures of life with those you love. It’s about creating moments of warmth and connection that truly embody the spirit of the holidays.
The Crown Jewel: Maple Chai Cream Cheese Frosting
Now, let’s talk about the star of the show that ties all these wonderful flavors together: the frosting! I have a profound love for whipped cream cheese frosting, especially when infused with the warm, comforting, and exquisitely aromatic notes of chai spice. This particular blend of spices creates an enchanting flavor profile that perfectly complements the robust ginger and molasses of the cake. During a moment of inspiration, I decided to fold in a tablespoon or so of homemade chai spice mix, and the result was simply magical. This unique flavor also happens to pair wonderfully with a glass of CK Mondavi’s Chardonnay, adding another layer to your delightful dessert experience. If chai isn’t quite your preference, feel free to adjust; a touch of cinnamon would be equally lovely, or you can omit the extra spice entirely for a classic cream cheese frosting. The flexibility of this recipe ensures it can be tailored to your taste, making it truly yours. Cheers, friends, to delicious cakes and joyful moments!
Spelt Flour Gingerbread Sheet Cake with Maple Chai Cream Cheese Frosting
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Ingredients
spelt flour gingerbread cake
- 2½ cups spelt flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 2 teaspoons baking soda
- ½ teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup unsalted butter – softened
- 1½ cups coconut sugar – can also use cane sugar
- 1¼ cup almond milk – any milk will do
- ½ cup applesauce – unsweetened
- 3 tablespoons molasses
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
Maple Chai Frosting
- ¼ cup unsalted butter – softened
- 8 oz. cream cheese – full fat or ⅓ fat is fine
- 2 tablespoons almond milk – plus more to thin
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
- 1 tablespoon chai spice
Instructions
spelt flour gingerbread cake
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Preheat oven to 350F.
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To a mixing bowl, whisk to combine dry ingredients: flour, spices, baking soda, baking powder and salt, in a bowl and set aside.
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In a separate bowl, using a hand mixer, cream butter and sugar together, stir in the almond milk, applesauce, molasses, vinegar, and vanilla extract.
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Combine wet and dry ingredients together and stir until fully incorporated.
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Spray a 9×13 baking pan with nonstick spray OR parchment paper. Pour cake batter into pan and spread even.
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Bake for 30-35 minutes, until a toothpick comes out clean. Remove from oven and let cool for 10 minutes. Once cooled slightly, run a knife along the edges and carefully invert them onto a cooling rack. Allow cake to fully cool before icing. May made 1-2 days in advance.
maple chai frosting
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To a bowl, using hand mixer, cream together softened butter and cream cheese. Mix in milk, vanilla and maple syrup. Stir in chai spice if using. If frosting is too thick, add 1 splash or so of additional milk to thin.
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Using a spatula, spread a generous amount of frosting to cake. Frost until covered. Top with gingerbread cookies, if desired for presentation.
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