Gingerbread Bundt Cake

from
1/2 cup coconut flour
1/2 cup almond meal
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

4 eggs
1/2 cup honey
1/3 cup coconut oil (or other neutral oil, e.g. grapeseed oil)
1/2 cup coconut milk
1 teaspoon vanilla extract


Maple Vanilla Coconut Frosting

1 teaspoon vanilla extract
1/2 cup coconut oil, liquefied
1/4 cup maple syrup
1/4 cup coconut milk
pinch of salt

Yields one 8" cake
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Preheat oven to 180C/375F. Lightly grease a 8" or 9" bundt cake tin.

In a bowl, sift together coconut flour, almond meal, baking soda, and spices. Set aside.
In another bowl, lightly beat the eggs. Stir in honey, oil, coconut milk and vanilla. Combine wet and dry ingredients until just combined. Pour batter into prepared cake tin. Bake for about 30-35 minutes, or until cake tester comes out clean. Let cool completely.

Maple Vanilla Coconut Frosting

Whisk together all ingredients until well combined. Keep mixture in the fridge to harden it a little, about 10-15 minutes. Blend again, then apply on the cooled cake. Keep in the fridge to harden again or keep in cool place.

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