I mean – maple-glazed gingerbread bundt cake?
For reals, peeps. That’s practically all I would have to write for this entire post and it would be convincing already. Fortunately for you, I’m allergic to brevity. So on we go. Warning: exuberant swooning ahead.
Let’s begin with the maple glaze. Basically anything with maple syrup and butter in it will taste good. It’s practically a law. It’s a thin drizzle that soaks in to the cake, drop by drop, until you’re wishing you had doubled it altogether.
Wait – doubling the glaze. That’s a BRILLIANT idea. Do it. Much of it will pool on the plate around the cake, but I don’t personally see that as a problem considering I was eating the hardened glaze with a fork last time. Don’t look at me like that – you’ll do it too.
The cake was born from me throwing together gingerbread-ish ingredients together in the hopes that it might be decent. I figured I’d play around and eventually come up with something good after much trial and error. Well, what came out of the oven was glorious. I tweaked it a tiny bit, but really – why mess with a good thing?
It was also gone in less than 24 hours, and that was with me guarding it fiercely and rationing it out as slowly as possible without a mutiny on my hands. The family liked it, to say the least.
I’ll stop there, but only so that you can put down your computer and run to the kitchen to make this cake. In fact, I know what’s on my agenda for tomorrow, and it rhymes with dingerbread jake.
Go forth, friends. Let us eat cake!
- ¾ cups coconut flour
- ½ cup almond flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 6 eggs
- ½ cup honey
- ½ cup coconut oil
- 1 teaspoon vanilla
- ¼ cup fancy molasses
- 1 tablespoon organic sugar (or coconut palm sugar)
- 1 tablespoon butter
- ⅓ cup maple syrup
- 1 tablespoon arrowroot powder
- Combine honey, molasses, and coconut oil in a small pot on the stovetop on medium heat until they are in a liquid state.
- Let cool for 5-10 minutes, then whisk in eggs and vanilla (be sure to wait long enough or you risk having bits of cooked egg yolks in your mixture).
- While you're waiting for the cooling to happen in the above step, you can go ahead and combine dry ingredients. Stir together (in a separate bowl) the coconut flour, almond flour, baking soda, and spices.
- Whisk all ingredients together, and pour into a greased bundt cake pan (I use butter or coconut oil and apply with a clean finger.)
- Bake at 350F for 30 minutes or until knife test comes out clean.
- Turn onto cooling rack to wait for glaze.
- Combine the last four ingredients in a small pot on medium-high heat: sugar, butter, maple syrup, and arrowroot powder. This will be your glaze.
- Bring to a boil for 1 minute, then reduce heat and simmer for a few minutes until a bit thickened, then pour over plated bundt cake.
- Serve as-is, or add a small dollop of freshly whipped cream (lightly sweetened with maple syrup) on top for extra decadence.
I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.
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