Fun fact: gingerbread is one of my all time FAVORITE foods. In my family, gingerbread and bundt cakes have always been staples during the holidays so I figured why not combine the two? This recipe is grain-free and paleo and I am so excited to share. I know this is going to be a recipe I make long after the holidays are over…am I pushing it if I say I’ll probably embrace gingerbread until around February? No shame. This cake is healthy enough to indulge in for breakfast – My personal way of dressing it up is topped with a drizzle, (a big drizzle) of almond butter, a few cranberries, and some walnuts. Pure bliss.
Gingerbread Bundt Cake
12 servings, paleo, gluten-free, grain-free, refined sugar free
1/2 cup coconut flour
1/2 cup almond flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 flax eggs (See instructions below)
1/4 cup honey
1/4 cup blackstrap molasses
4 tablespoons butter, melted
1/2 cup coconut cream
Optional Toppings: Almond butter or Tj’s mixed nut butter, walnuts, and dried cranberries.
Grease a bundt pan well and preheat oven to 375F. Whisk wet ingredients in a bowl. In a separate bowl, mix the dry ingredients. Mix wet with dry and pour evenly into the greased bundt pan. Bake for 30-35 min or until a toothpick comes out clean.
*To make 1 flax egg, use 1 tbsp ground flaxseed +2.5 tbsp water and let sit for 5 min. For this cake you will need a total of 2 tbsp ground flaxseed + 5 tbsp water and let sit for 5 min then add to the wet ingredients. Flaxseed is great source of fiber for a healthy GI.
**You can bake these into muffins by baking for less time, about 20 minutes or until a toothpick comes out clean.
P.s I love using @bobsredmill almond flour and coconut flour, alternatively if you have a @Costco membership, both of these flours are at a much more affordable price point than at most grocery stores!