Spice Cake

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.