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spelt flour gingerbread sheet cake with a maple chai cream cheese frosting

spelt flour gingerbread sheet cake with a maple chai cream cheese frosting

This fluffy gingerbread sheet cake is festive and fun; topped with a maple chai cream cheese frosting, it’s an easy, perfect Christmas dessert!
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12


spelt flour gingerbread cake

  • 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
  • cups coconut sugar - can also use cane sugar
  • 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


spelt flour gingerbread cake

  • Preheat oven to 350F.
  • To a mixing bowl, whisk to combine dry ingredients: flour, spices, baking soda, baking powder and salt, in a bowl and set aside.
  • In a separate bowl, using a hand mixer, cream butter and sugar together, stir in the almond milk, applesauce, molasses, vinegar, and vanilla extract.
  • Combine wet and dry ingredients together and stir until fully incorporated.
  • Spray a 9x13 baking pan with nonstick spray OR parchment paper. Pour cake batter into pan and spread even.
  • 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

  • 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.
  • 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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