Pecan and Pineapple Spelt Cake with Pineapple Cream Cheese Frosting

Pecan and Pineapple Spelt Cake

This 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.

Who needs carrots, anyway? This cake certainly didn’t lack anything without them – it is spicy, dense and moreish, and is fairly low in both fat and sugar. It is topped off with a light, mildly tangy frosting which doesn’t contain any icing sugar – honey has been used to sweeten it.

Pecan and Pineapple Spelt Cake

Over the past few months, I have been increasingly turning to spelt flour when baking heavier cakes and breads, such as my Wholemeal and Spelt Cinnamon and Sultana Scones. Generally, I use it to either replace, or in combination with, wholemeal flour, which reduces the amount of gluten in the recipe.

Although spelt is not gluten free, it is considered easier to digest than regular flour, which is good news for those of us who suffer with “wheat-belly” bloating. If spelt is not something you’ve ever thought about using before, but you would like to know a little more, check out this helpful information provided by The Spelt Bakers.

Pecan and Pineapple Spelt Cake

Pecan and Pineapple Spelt Cake

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  • 100g (1/2 cup) crushed pineapple (fresh or canned)
  • 30g (2 tablespoons) pecans
  • 2 eggs
  • 50g (1/4 cup) raw brown cane sugar
  • 50ml (3 tablespoons + 1 teaspoon) canola (rapeseed) oil
  • 45ml (3 tablespoons) Greek yoghurt
  • 45g (3 tablespoons) raisins
  • 150g (1 + 1/4 cups) wholegrain spelt flour
  • 1-2 teaspoons cinnamon (depending on personal preference)
  • 1/2 teaspoon allspice
  • 1 teaspoon vanilla sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate (baking) soda
  • Frosting:
  • 100g (just under 1/2 cup) cream cheese
  • 2 tablespoons Greek yoghurt
  • 2-3 tablespoons pineapple juice
  • 2 tablespoons honey
  • Chopped pecans (for sprinkling)


~ Pre-heat the oven to 180°C (356°F) 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!

 Pecan and Pineapple Spelt Cake



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