There are some things about me that probably wouldn’t surprise a lot of people. The fact that I really enjoy spending time at the mall, shopping around. Or that my bedroom is painted a soothing shade of pink. That I’m a really big Taylor Swift fan.
These facts about me probably aren’t catching you off guard.
But it might that I know all the words, and I mean all the words, to Lose Yourself by Eminem. It did one of our friends late last year. It makes perfect sense to me, given that I grew up in the suburbs of Detroit and went to see 8 Mile in the theater the day it came out.
But it amused our friend greatly to hear me rap all the words without needing to catch my breath or missing a beat. It’s actually one of my favorite songs, one that inspires and motivates me. One on some of the playlists I listen to while I exercise.
I feel like it would make a good karaoke song for me if I ever get to check karaoke off my bucket list.
I could definitely lose myself in this glazed old fashioned spice cake. Its incredibly fluffy and packed with all those warm spices that never fail to make me swoon. Add to that a creamy, vanilla-y, cinnamon-y glaze, and this cake is almost as perfect as Eminem’s Oscar winning song.
A fluffy cake with tons of warm spices and a creamy glaze.
1 2/3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 tablespoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon sea salt
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup coconut oil
1/3 cup olive oil
1 tablespoon pure vanilla extract
¾ cup coconut sugar
3 large eggs
2/3 cup unsweetened almond milk
½ cup coconut butter
2 tablespoons pure maple syrup
1 teaspoon vanilla bean powder
1 teaspoon ground cinnamon
2–4 tablespoons unsweetened almond milk
Make the cake. Preheat oven to 350 degrees F/ 325 degrees F convection. Oil an 8 inch square pan.
In a large bowl, beat together the oils, vanilla, and sugar until lightened in color and texture. Beat in the eggs one at a time until fully incorporated. Stir in half the flour, followed by half the milk. Stir in the remaining flour, cinnamon, ginger, cardamom, cloves, salt, and baking powder and soda until just combined. Finish the batter by stirring in the remaining milk.
Pour into the prepared pan and bake about 30 minutes until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan.
Once cool, make the glaze. In a medium microwave safe bowl, combine coconut butter, syrup, vanilla, cinnamon, and 2 tablespoons milk. Microwave on high in 30 second increments, stirring in between, until fully melted and combined. If glaze is too thick, slowly add additional milk until it is the desired consistency. Spread over the cake. Allow to set for at least 30 minutes before slicing and serving.
Cake may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
Recipe adapted from Bake at 350
- Prep Time: 20 minutes
- Cook Time: 30 minutes