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