Einkorn Gingerbread Cake

This old-fashioned gingerbread cake is made with einkorn flour and updated with a delicious mocha frosting for the most irresistible combination. It might just be your new holiday favorite!

Course Dessert

Cuisine American

Keyword einkorn cake, einkorn gingerbread cake, gingerbread cake

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 511kcal

Author Lisa

Ingredients

2 1/2 cups einkorn flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup butter
1/2 cup sugar
1 large egg
3/4 cup molasses
3/4 cup hot water

Mocha Icing

1/2 cup butter unsalted room temperature
1/2 cup cream cheese room temperature
2 teaspoons espresso powder
1/2 cup powdered sugar

Instructions

Preheat the oven to 350 degrees and prepare a 9 inch square baking dish with parchment paper.
Begin by whisking flour, baking soda, salt and all spices together in a medium-sized bowl.
In a separate bowl, beat together butter and sugar for several minutes until light and fluffy.
Add one room temperature egg and mix until well combined.
Add in molasses and hot water and mix again. Slowly combine the dry ingredients with the wet ingredients.
Pour the batter into a baking dish and place in the oven.
Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool.

Create The Mocha Frosting

In a small mixing bowl using a hand held mixer or stand mixer, cream together room temperature butter, room temperature cream cheese, espresso powder and icing sugar.
Beat together until the icing is light and fluffy with no lumps. This takes anywhere from 2-5 minutes.
Ice the cake after it has fully cooled, then enjoy!

Notes

Always ensure your baking soda is fresh (I recommend buying small containers of baking soda and using them up within 3-6 months).
For einkorn flour, I use Jovial (whole grain einkorn).

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