Lentil Flour Spice Cake with Vanilla Bean Frosting

Lentil Flour Spice Cake with Vanilla Bean Frosting

Warm spices and nutty lentil flour give this tender cake a wholesome, earthy depth.

Total 2 hr Makes 8 slices Calories 520/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This spice cake swaps part of the all-purpose flour for red lentil flour, lending a subtle nutty flavor and moist, dense crumb that pairs well with cinnamon, ginger, and cloves. Topped with a silky vanilla bean frosting, it works for fall gatherings or as a wholesome twist on a classic layer cake.

Ingredients

  • 1 cups red lentil flour
  • 1 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • 1/2 teaspoons ground cloves
  • 1/4 teaspoons ground nutmeg
  • 3/4 cups unsalted butter, softened
  • 1 cups packed light brown sugar
  • 1/4 cups granulated sugar
  • 3 eggs
  • 1 teaspoons vanilla extract
  • 3/4 cups buttermilk
  • 1/2 cups unsweetened applesauce
  • 3 cups powdered sugar
  • 1/2 cups unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 vanilla bean, split and seeds scraped
  • 2 tablespoons heavy cream
  • 1/4 teaspoons salt

Method

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

  2. Whisk together the lentil flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl.

  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.

  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. In a separate bowl, stir together the buttermilk and applesauce.

  6. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed just until combined.

  7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

  8. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

  9. Cool the cakes in the pans on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.

  10. For the frosting, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.

  11. Add the powdered sugar in two additions, beating on low speed until incorporated after each.

  12. Mix in the vanilla bean seeds, heavy cream, and salt, then beat on medium-high speed until light and fluffy, about 2 minutes.

  13. Place one cake layer on a serving plate and spread about 1 cup of frosting evenly over the top.

  14. Set the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

  15. Slice and serve, or refrigerate until ready to serve.

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Lentil Flour Spice Cake with Vanilla Bean Frosting

This spice cake swaps part of the all-purpose flour for red lentil flour, lending a subtle nutty flavor and moist, dense crumb that pairs well with cinnamon, ginger, and cloves. Topped with a silky vanilla bean frosting, it works for fall gatherings or as a wholesome twist on a classic layer cake.

2 hr 8 slices 520 cal

Ingredients

  • 1 cups red lentil flour
  • 1 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • 1/2 teaspoons ground cloves
  • 1/4 teaspoons ground nutmeg
  • 3/4 cups unsalted butter, softened
  • 1 cups packed light brown sugar
  • 1/4 cups granulated sugar
  • 3 eggs
  • 1 teaspoons vanilla extract
  • 3/4 cups buttermilk
  • 1/2 cups unsweetened applesauce
  • 3 cups powdered sugar
  • 1/2 cups unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 vanilla bean, split and seeds scraped
  • 2 tablespoons heavy cream
  • 1/4 teaspoons salt

Method

  1. 1

    Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

  2. 2

    Whisk together the lentil flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl.

  3. 3

    In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.

  4. 4

    Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. 5

    In a separate bowl, stir together the buttermilk and applesauce.

  6. 6

    Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed just until combined.

  7. 7

    Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

  8. 8

    Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

  9. 9

    Cool the cakes in the pans on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.

  10. 10

    For the frosting, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.

  11. 11

    Add the powdered sugar in two additions, beating on low speed until incorporated after each.

  12. 12

    Mix in the vanilla bean seeds, heavy cream, and salt, then beat on medium-high speed until light and fluffy, about 2 minutes.

  13. 13

    Place one cake layer on a serving plate and spread about 1 cup of frosting evenly over the top.

  14. 14

    Set the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

  15. 15

    Slice and serve, or refrigerate until ready to serve.