Pumpkin Freekeh Cake With Cinnamon Frosting

I can’t believe its almost Fall in New York and I have been trying to stay on top with all the pumpkin content this year. Beginning the season with this Freekeh Pumpkin Cake with a Cinnamon Buttercream Frosting.

Its been raining and so gloomy this weekend, I dragged Dillon all the way to Brooklyn to try this Thai restaurant called Ugly Baby. Let me tell you that its my new favorite and I am already planning a trip back to try more dishes. I will go anywhere for good food. Period.

Anyway, coming back to the cake, not a big fan of pumpkin flavored things but I definitely like developing recipes for people in my life who a pumpkin obsessed. I used freaked flour which gives it a nice soft crumbly texture. Freekeh is young green wheat that has been roasted and cracked. It is low in fat and high in protein and I have been trying to sneak it into desserts as a way to get more nutrition in out diets. I also find that it is more earthy in flavor. Keep in mind that this cake doesn’t rise much so don’t panic when you see the end result. It will still be soft and delicious just not a puffed up as a cake made with regular flour.

I can’t make to share more fall recipes with you!


  • 200g Freekeh flour 

  • 200g light brown sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • ½ teaspoon salt

  • ½ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • 2 eggs

  • 250g pumpkin  puree 

  • 250ml full fat plain yoghurt

  • 80ml ghee 

  • 1 tsp vanilla extract


  • 1/2 c butter, unsalted

  • 1.5 c confectioners sugar

  • 2 tbsp milk

  • 1/2 tsp vanilla essence


  1. Preheat the oven to 180 degrees C

  2. Grease and line a 9 inch springform cake tin

  3. Mix together the freekeh flour, sugar, baking powder, baking soda, spice powders and salt in a large mixing bowl

  4. In another bowl, whisk together the eggs, pumpkin, yogurt, ghee and vanilla.

  5. Add the wet ingredients to the dry ingredients and beat until well mixed and smooth.

  6. Pour the batter into the cake tin.

  7. Bake the cake for 50 – 60 minutes until a toothpick inserted comes out clean, it is ok if there are some crumbs stuck to the end of the stick when you check towards the end.

  8. Cool on a wire rack for 30 mins or until the cake has completely cooled.


  9. Whisk sugar and butter together until light and fluffy about 4-5 mins in a stand mixer.

  10. Add milk and vanilla and whisk again till the icing is smooth and had come together

  11. Spread on completely cooled cake, dust cinnamon powder before serving.

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