Category
cakes
Author:
Recipe and image by Colorful Superfoodie
Servings
12 slices
Prep Time
35 minutes
Cook Time
90 minutes
Looking for the perfect cake for any holiday or special occasion? This delicious Gingerbread Pecan Bundt Cake is soft, fluffy, and perfect for your family and loved ones. Made with our incredible Artisana Gingerbread Pecan Butter, it's a recipe you won’t want to miss. Plus, it's sweetened only with natural unrefined ingredients—NO cane sugar! Dairy-free, gluten-free, and refined sugar-free.
Ingredients
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2 1/2 cups GF baking flour
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1/2 cup Artisana Gingerbread Pecan Butter
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1 cup almond flour
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1 3/4 cup coconut sugar
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1 cup applesauce
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1 cup dairy free milk alternative
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1/2 cup molasses
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4 Tbsp olive or avocado oil (plus more for greasing the pan)
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3 flax eggs or egg alternative
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1 3/4 tsp xanthan gum
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1 tsp baking soda
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2 tsp baking powder
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1 tsp apple cider vinegar
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1 Tbsp vanilla extract
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1 1/2 tbsp ground ginger
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4 tsp cinnamon
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1/2 tsp ground clove
For the cream cheese frosting
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8 oz dairy free cream cheese (room temp)
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4 Tbsp melted Artisana Coconut Butter
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1/2 cup powdered monk fruit
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6-8 Tbsp dairy free milk alternative
Directions
First, in a bowl, add the milk, applesauce, molasses, egg alternative, olive oil, gingerbread pecan butter, vanilla extract, and apple cider vinegar. Whisk everything together well.
In a separate bowl, add the gf baking flour, almond flour, coconut sugar, xanthan gum, baking soda, baking powder, and spices. Whisk the dry ingredients to help sift and blend together.
Carefully add the dry ingredients with the wet ingredients while using a hand mixer or stand mixer to beat the cake batter. Once the wet and dry ingredients are well mixed, the batter should be thick and sticky.
In a well greased bundt cake pan, carefully pour or scoop the gingerbread cake batter into the pan. Bake the cake for 45 minutes at 350 degrees.
When the cake is done baking, set aside to cool for 10 minutes. (It is important to wait at least 10 minutes to flip the Bundt cake so it doesn't stick to the pan.)
Carefully place a cooling rack on top of the cake pan then carefully flip the cake in the pan.(you can tap the outside of the pan all over to help it come out smoothly.) Let the cake completely cool down before icing.
To make the cream cheese icing, add all the ingredients to a small food processor and blend until smooth. If you want the frosting thicker add less milk or if you want it thinner (goes better with saying thick) more runny then add more milk.
Carefully add the cream cheese frosting on top of the Bundt cake while trying to get it to run down on the sides of the cake for a pretty look.
Top the cake with frosted cranberries and fresh rosemary for a pretty festive look.
Store in an air tight container in the fridge and enjoy within a week.
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