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14.12.2017

Gingerbread Coconut Bundt Cake

This vegan, gluten free and naturally sweetened bundt cake with warm notes from gingerbread and softness from coconut is a Christmas dream come true!

(vegan, gluten free, naturally sweetened)

 

Cake:

5 tbsp ground flaxseed

½ cup water

1 ½ cup Risenta almond meal

1 cup Risenta rice flour

⅓ cup coconut sugar

2 tsp baking powder

1 tsp ceylon cinnamon

2 tsp gingerbread spice mix

½ tsp cardamom

tiny pinch of sea salt

 

1 can (400 ml) full fat coconut milk

½ cup coconut oil, melted

5 fresh dates, pitted

5 tbsp coconut syrup

1 tsp vanilla extract

+ 5 fresh dates, pitted and cut to small pieces

 

Frosting:

3 tbsp coconut oil, melted

3 tbsp smooth peanut butter or white tahini

1 tbsp coconut syrup

1 tsp vanilla extract

 

On top:

Coconut flakes

hazelnuts

 

Cake mold: 1,5 – 1,8 liters

 

Cake:

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Grease the bundt cake mold with coconut oil. Mix the ground flax and water in a small bowl and leave to thicken. In the meantime prepare the cake dough.

 

Mix the dry ingredients in a big bowl. Place coconut milk, coconut oil, 5 dates, coconut syrup and vanilla into a blender and blend until smooth. Mix with dry ingredients. Add also the flax mixture you made and mix well. Stir in the date cubes. Pour the dough into the cake mold. Bake for 55-60 minutes. The cake is ready when a toothpick comes out clean. Take out of the oven and let cool for about 10 minutes and remove from the mold. Let the cake cool down totally. Frost and serve! The cake is best after one night in the fridge.

 

Frosting:

Mix the coconut oil, nut butter and vanilla in a small bowl. If the mixture goes too runny, keep it in the fridge for about 15 minutes mixing couple of times. Frost the cake and decorate with coconut flakes and nuts.

 

More recipes on Vanelja’s Instagram!

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