This post gives a recipe for a grain-free maple-glazed gingerbread bundt cake, and a whole lot of exuberant swooning alongside.
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!
Maple-Glazed Gingerbread Bundt Cake
For the Gingerbread Bundt Cake
- 3/4 cups coconut flour
- 1/2 cup almond flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 6 eggs
- 1/2 cup honey
- 1/2 cup coconut oil
- 1/4 cup fancy molasses
- 1 teaspoon pure vanilla extract
For the Maple Glaze
- 1 tablespoon coconut palm sugar or organic sugar
- 1 tablespoon butter
- 1/3 cup maple syrup
- 1 tablespoon arrowroot powder
For Gingerbread Bundt Cake
- Preheat oven to 350F.
- In a pot on the stove, combine honey, molasses, and coconut oil on low heat until melted. Let cool.
- While the honey mixture is cooling, combine dry ingredients (first six) in a bowl and stir.
- When the honey mixture is cooled (approximately ten minutes), whisk in the vanilla extract and eggs.
- Add the honey mixture to the dry ingredients, and mix everything until well combined.
- Pour cake batter into a greased bundt pan, and bake for 30 minutes or until inserted toothpick comes out clean.
For Maple Glaze
- Combine all ingredients in a pot on the stovetop on medium-high heat.
- Bring to a boil for one minute, then reduce heat and simmer until nicely thickened.
- Place cake on a plate, then drizzle glaze over top.
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