Spice Cake

Anna

5 from 2 votes

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Prep Time 15

Cook Time 20

Resting Time 10

Total Time 45

Servings: 10 Slices

Course: Cake, Dessert

Cuisine: American, dairy-free, Gluten Free, Grain-Free, Sugar-Free

Calories: 242

Ingredients Equipment Method Nutrition Notes

Ingredients

Dry Ingredients:

¾ cup + 3 tbsp (90 g/3.2 oz) almond flour
½ cup + 1½ tbsp (60 g/2.1 oz) coconut flour
2 tbsp (20 g/0.7 oz) arrowroot starch or potato, corn starch
1 tsp chia seeds or poppy seeds

Wet Ingredients:

½ cup (100 g/3.5 oz) soften coconut oil + for greasing the form
¾ cup (80 g/2.8 oz) xylitol powder*
4 eggs
1 tbsp honey (optional)

Other Ingredients:

½ tsp cardamom powder
½ tsp nutmeg powder
1 tsp cinnamon powder
1 tsp orange zest
1 tsp of salt
2 tsp baking powder
Water* if necessary (see note)
Organic corn flour to sprinkle the baking tin

Equipment

2 Large bowl
Stand ou Hand Mixer
Spatula
Baking tin
Bundt pan

Method

Add the xylitol to a blender or coffee grinder, and blitz for a few seconds to make xylitol powder.
Preheat the oven to 180°C /350F for 10 minutes. Prepare the bundt pan by greasing it with coconut oil and sprinkling it with organic corn flour. Set it aside.
In a large bowl, mix ½ cup + 1½ tbsp (60 g/2.1 oz) coconut flour, ¾ cup + 3 tbsp (90 g/3.2 oz) almond flour, 2 tbsp (20 g/0.7 oz) arrowroot starch, and 1 tsp chia seeds. Set aside.
In another large bowl, place ½ cup (100 g/3.5 oz) soften coconut oil and powdered ¾ cup (80 g/2.8 oz) xylitol powder*. With the help of a stand or hand mixer, beat until it forms a smooth and fluffy cream. Then add 4 eggs, one at a time, continue beating, and lastly, add 1 tbsp honey.
Stir the wet ingredients with the dry ones until you have a homogeneous batter.
Add the ½ tsp cardamom powder, ½ tsp nutmeg powder, 1 tsp cinnamon powder, 1 tsp orange zest, 1 tsp of salt, and 2 tsp baking powder and stir until all is incorporated. If necessary, add some water (see notes).
Pour the batter into the prepared bundt pan and bake for 20 minutes in the preheated oven. Do the toothpick test and if it comes out dry, your cake is ready.
Remove from the oven and let it rest in the tin for about 10 to 15 minutes before unmolding.

Nutrition

Serving: 1SliceCalories: 242kcalCarbohydrates: 17.6gProtein: 4.4gFat: 18.5gSaturated Fat: 11.5gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 4.2gCholesterol: 65mgSodium: 198mgPotassium: 219mgFiber: 2gVitamin A: 98IUVitamin C: 0.5mgCalcium: 89mgIron: 1mg

Notes

xylitol – cup measurement of a powder.
If necessary, add a little water to the batter and the end of the preparation. If you feel that the batter is not soft and smooth enough or easy to mix, add a bit of water until you feel that the batter isn’t too dense. However, there is no specific amount. Add a bit and feel the batter (I added 2 tbsp). Bear in mind that the batter should not be very liquid!