Kamut Gingerbread Cake with maple syrup frosting

Kamut Gingerbread Cake with maple syrup frosting is both healthy and easy to make. It uses all simple ingredients and is a family favorite especially around the holiday season. The fragrant spices will drift invitingly through your house as this gingerbread cake bakes on a cold winter day! 

This moist and dense cake is filled with molasses and spice in every warm bite, and compliments a cup of hot tea on a cold day!

If you are looking for an easy cake to make then you should give this recipe a try! 

Spice cake, gingerbread cookies and gingerbread men are some other favorite holiday treats to mix up!

Why you should make Kamut Gingerbread Cake with maple syrup frosting

This version of gingerbread cake is specifically made with Kamut flour and contains only a small amount of unrefined sugar, making it a healthier option for those health conscious family members.

The frosting is sweetened with maple syrup and provides delicious flavor and taste.

Healthy: This great recipe does not use any processed ingredients like brown sugar, corn syrup, or white bleached flour. Instead Kamut (or other whole grain flour of choice) and unrefined sugar make a grand appearance in this delicious cake.

In this recipe, maple syrup and heavy cream are cooked in a way to make a delicious substitute for traditional powdered sugar frosting and tastes just as delicious and flavorful! 

Easy to make: This simple single layer cake does not require multiple steps or multiple baking pans. Simply mix up and pour into your prepared baking pan and enjoy for dinner! Check out this Texas sheet chocolate cake for another easy cake recipe. 

What is Kamut?

Whether this is your first attempt at baking with Kamut of if you have been using it for awhile now, here are some good things to know about Kamut. 

Kamut is an ancient grain, also known as khorasan wheat; the grain of Egypt. Because it has not been genetically altered, it is easier to digest then the regular whole wheat flour that we have today.

Kamut also contains more protein then most other grains and provides the full fibre and nutritional contents that all grains should have!

It has easily become a favorite grain in our home, not just from the health benefits but because it has a wonderful slightly nutty texture and buttery taste.

We use a grain mill to grind our own grain. It is very satisfying to have fresh flour and know that it has undergone very little commercial processing.

I purchase my kamut grain here through Amazon!

Note on flours-

While this delicious cake recipe calls for Kamut flour, feel free to substitute with regular all purpose flour or whole wheat flour. You might want to decrease the flour amount by about 1 T.

Flour substitutions readers might be interested in:

Looking to try a chocolate chip cookie recipe with ancient grain flour? Try these kamut chocolate chip cookies! Your children won’t be able to leave them alone! 

These Kamut cinnamon rolls are also a favorite in our home. 

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Recipe

Directions for Kamut Gingerbread Cake with maple syrup frosting

Preheat the oven to 350.

Grease a 9×13 pan and set to the side.

In a large or medium bowl mix together the liquid ingredients. You can do this by hand, with a stand mixer, or a hand mixer. 

In a separate bowl, measure the dry ingredients. Add slowly to the bowl of wet ingredients, mixing together.

Bake for 30 minutes or when the center of the cake tests done with a toothpick and springs back lightly when touched. Allow the cake to cool to room temperature on a cooling rack before frosting.  

While the cake cools, prepare the frosting.

To make the frosting:

In a small saucepan heat the 1/2 cup maple syrup and 3/4 cup water until boiling. Mix together the remaining maple syrup and cornstarch. When the mixture in the pot boils, briskly stir in the cornstarch mixture and cook until thickened.

Stir in the vanilla and butter. Place the frosting mixture in the fridge and cool for about 30-45 minutes.

Then, using an electric mixer, mix the frosting with 1/3 cup cream. Beat for 3-5 minutes until light and creamy.

Spread on cooled cake.

How to store

Cover with a lid that goes with your baking pan or use a beeswax wrap or plastic wrap.

Be prepared for this healthy version of classic gingerbread cake cake to become your new holiday favorite!

A little about me!

Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.

Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!

Read more about me here.

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Happy baking!