How to Make an Einkorn Apple Butter Cake
Learn how to make this delicious and nutritious EINKORN Apple Butter Cake. It’s made with an ancient grain that’s good for you so you can have your cake and eat it too!
What Type of Wheat Is This?
Einkorn is an ancient form of wheat. And it’s believed to be the original species of wheat because it is a diploid, which means that it only has two chromosomes. Other types of wheat have more than two chromosomes. This ancient grain is lower in gluten than other forms of wheat, and although not gluten free, some people find it to be more digestible than the more modern wheats.
Baking with this Ancient Grain
When I bake with Einkorn, I like to grind my grain. Then, once I have the fresh flour, I take another step before baking. If I am baking a cake, as in the case of this Apple Butter Cake, I like to sift out as much of the bran and the germ from the freshly ground flour as I can. This makes for a lighter, less dense cake. But you can certainly bake this cake with 100% whole grain flour – or even a partially sifted flour.
And Now for the Icing!
Thanks to the apple butter, this cake has a wonderful flavor. But no cake is complete, in my humble opinion, unless it has a few dollops of a tasty icing. In this case, I made an apple butter – buttercream. It’s light and luscious and similar to a spice sweetened whipped cream.
With this recipe, you’ll have enough to ice the whole cake, but I usually just like to ice between the layers and the top. I love the rustic country look this cake has!
More Ideas for Ancient Grains
Once you try out this Apple Butter Cake recipe, be sure to check out these other Ancient Grain videos:
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Einkorn Apple Butter Cake
For the Cake
- 2 1/2 cups Einkorn All-Purpose Flour Whole grain or partially sifted flour can be substituted*
- 1 1/2 cups Sucanat, or other whole sweetener such as coconut sugar, maple sugar, or date sugar In a pinch, you can substitute brown sugar
- 1/2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Fine ground sea salt Any fine ground salt can be substituted
- 1/2 teaspoon Cinnamon
- 3 Large eggs
- 1 1/2 sticks Butter 1 stick of butter equals 1/2 cup
- 1 teaspoon Vanilla extract
- 1 cup Apple butter, preferably homemade
- 1/2 cup Buttermilk Or yogurt or sour cream, thinned with milk
For the Icing
- 2 sticks Butter, divided 1 stick of butter equals 1/2 cup
- 1/4 cup Einkorn All-Purpose Flour Whole grain or partially sifted flour can be substituted
- 1 cup Whole milk
- 1/2 cup Sucanat, or other whole sweetener such as coconut sugar, maple sugar, or date sugar In a pinch, you can substitute brown sugar
- 1/2 teaspoon Cinnamon
- Pinch Fine ground sea salt Any fine ground salt can be substituted
- 1/2 cup Apple butter, preferably homemade
- 1 teaspoon Vanilla Extract
For the Cake
- Grease and flour two 9" cake pans. Optionally, line the bottom of each cake pan with parchment paper.
- Put all the ingredients into a bowl and mix for 3 minutes with an electric mixer until light and fluffy. Alternatively, the ingredients can be whisked by hand.
- Divide batter into each cake pan.
- Place cake pans on middle shelf in oven.
- Bake for approximately 30-35 minutes. When a toothpick inserted in the center of each cake layer comes out clean, they are baked and can be removed from the oven and placed on a cooling rack.
- Allow cakes layers to cool approximately 5 minutes, then remove each layer from its cake pans and allow to cool completely on the cooling rack.
For the Icing
- Place a small saucepan over low heat and melt 1/4 stick of the butter and add the flour to the melted butter. Allow to cook on low for 2 minutes.
- Add the milk to the saucepan and bring up to a boil and allow mixture to thicken.
- Remove saucepan from the heat and add the Sucanat, cinnamon, salt, and apple butter to the saucepan. Stir well to incorporate all the ingredients.
- Transfer the mixture from the saucepan into a clean bowl and allow to cool completely.
- Once the mixture has cooled completely, add the remaining butter and vanilla extract.
- Use an electric whisk to whip mixture until light and fluffy, 3-5 minutes, until mixture has the appearance and texture of whipped cream. Alternatively, mixture can be whipped by hand.
Assembling the Cake
- Place first cake layer on serving plate or cake stand. Cover top with icing.
- Place second cake layer on top of first layer. Spread icing on top.
- Optionally, spread icing over sides of cake.
- Allow cake to chill for 1 hour to allow the icing to set.
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- Mockmill 100
- Mockmill 200
- KitchenAid Mockmill Attachment
- Organic Einkorn Grain
- Organic Sprouted Einkorn Grain
- Organic Whole Grain Einkorn Flour
- Organic All Purpose Einkorn Flour
- Organic Sprouted Einkorn Flour
- Einkorn Baking Book
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.