Desserts/ Holiday Recipes/ Paleo

Paleo Spice Cake with Cinnamon Maple Glaze

This post may contain affiliate links.

4K Shares

Paleo spice cake is a delicious dessert that’s perfect for fall and the holiday season.  This coconut flour spice cake with cinnamon maple glaze is a crowd pleaser, and easy to make!

paleo spice cake

Paleo holiday desserts are one of my absolute favorite things to make.  They usually include things like cinnamon and warming spices, pumpkin (like these pumpkin muffins), peppermint, loads of chocolate (like these pecan pie bites), or are just fun to make (like this Valentine’s Day smoothie)!

paleo spice cake

This paleo spice cake is good on it’s own, but the cinnamon maple glaze just puts it over the top.  It adds moisture and smoothness to the already soft cake, and packs a powerful punch of cinnamon.  I’m literally salivating as I’m typing this.  I can’t wait for you to try it!

paleo spice cake

This paleo holiday dessert recipe is made with coconut flour.  Coconut flour can be kind of tricky in the sense that you can’t really sub any other flour in it’s place.  So be sure to follow the recipe on this one!

paleo spice cake

Ingredients in Paleo Spice Cake

  • Coconut Flour
  • Baking Powder
  • Cinnamon
  • Salt
  • Ground Cloves
  • Ground Ginger
  • Eggs
  • Vanilla Extract
  • Avocado Oil
  • Coconut Milk
  • Maple Syrup

paleo spice cake

Ingredients in Cinnamon Maple Glaze

  • Raw Cashew Butter
  • Cinnamon
  • Salt
  • Vanilla Extract
  • Coconut Milk
  • Maple Syrup

paleo spice cake

After you drizzle this paleo spice cake with the cinnamon maple glaze, you’ll want to cover it in chopped pecans.  This part isn’t absolutely necessary, but it balances out the cake and gives it the perfect marriage of textures between the soft cake, silky glaze, and crunchy pecans.   It’s heaven I tell ya.  Heaven.

paleo spice cake

This paleo spice cake is just the tip of the holiday recipe iceberg I have planned for this year.  If you don’t want to miss any of the festive deliciousness – follow me on Instagram and Pinterest to be the first to see my new recipes!


paleo spice cake

 

Follow me on Instagram and use the tag #simplyjillicious if you make this paleo spice cake!  I’d love to see it!

 

And don’t forget to sign up for my newsletter here.
 

pin for later icon

paleo spice cake

 

If you try this recipe, or any of my recipes, please leave a review and star rating – thank you!

 

paleo spice cake
Print Recipe Pin Recipe

Paleo Spice Cake With Cinnamon Maple Glaze

This paleo spice cake is made with coconut flour and topped with a cinnamon maple glaze. It's a delicious and festive paleo holiday dessert!
Author: Jill from Simply Jillicious

INGREDIENTS

For the Cake

  • 3/4 cup coconut flour
  • 1/2 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1//2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/4 cup avocado oil
  • 2 teaspoons vanilla extract
  • 3/4 cup coconut milk
  • 1/3 cup pure maple syrup
  • 1/2 cup pecan halves (roughly chopped for topping)

For the Cinnamon Maple Glaze

  • 1/4 cup raw cashew butter
  • 2 teaspoons ground cinnamon
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

INSTRUCTIONS

For the Cake

  • Preheat the oven to 350°F and line an 8x8 pan with parchment paper.
  • Combine coconut flour, baking powder, salt, cinnamon, cloves, and ginger into a mixing bowl and stir to combine.
  • Add in the eggs, vanilla, oil, maple syrup, and coconut milk and mix well until it forms a smooth batter.
  • Carefully poor the batter into the pan and place in the oven for 28-33 minutes. You want a toothpick to come out clean and for the top to feel spongy when touched.
  • Remove the cake from the pan (easy to do if you leave some extra parchment paper on the sides and just lift it up away from the pan) and let cool for 15-20 minutes.
  • While the cake is cooling, make the glaze.

For the Cinnamon Maple Glaze

  • Add the cashew butter into a food processor along with the cinnamon, maple syrup, coconut milk, salt, and vanilla.
  • Blend until the mixture is smooth and evenly combined.
  • Pour the cinnamon maple glaze over the cake, cut into squares, and share it with your friends and family!
Pin Recipe

Hungry for more?  Try some of my favorite recipes!

Banana Bread Cookies
Crunchy Almond Butter Cups
Coconut Lime Date Balls
Pineapple Chicken Fajitas
Paleo Whoopie Pies
Gluten Free Pancakes
Keto Chicken Salad

 

If you enjoyed this recipe, follow me on social media for new recipes and updates!

Instagram

Pinterest

Facebook

 

Psst…want to save money on healthy food?  Check out Thrive Market!

Thrive Market sells your favorite organic and non-gmo brands for up to 50% off retail.

 

 

4K Shares

Newsletter

What’cha Makin’?

Did you make this recipe?  Share on Instagram using #simplyjillicious so I can see!

You Might Also Like

8 Comments

  • Reply
    Connie
    November 25, 2019 at 12:42 pm

    This is the BEST recipe! I have made it in muffin form, small loaf cakes, and have tried egg free -substituting flax eggs. This recipe never fails.

    • Reply
      Jill
      November 25, 2019 at 3:18 pm

      Wow, thanks so much for your kind review, Connie! I’m so glad you loved the spice cake. Have a great day!

  • Reply
    Kandice
    December 28, 2019 at 5:28 pm

    I made this today and it’s delicious!! The cake is super soft and delicate with the perfect amount of spice. The glaze is amazing!

    • Reply
      Jill
      December 29, 2019 at 8:44 pm

      Thanks for the review Kandice! Glad you loved the spice cake!

  • Reply
    Del
    January 31, 2020 at 10:02 am

    How long does this stay fresh? I’d like to make it the day before.

    • Reply
      Jill
      January 31, 2020 at 6:13 pm

      Hi Del! I’d probably eat it within a couple days for best taste and texture. Making it the day before should be just fine. I do however, recommend putting the glaze on right before serving. If you wanted to make the glaze a day in advance as well, that’s great, just don’t drizzle it on until you’re ready to eat it. 🙂

      • Reply
        Del
        February 2, 2020 at 7:00 pm

        I forgot to check for a reply until right after I poured the glaze, the day before…. But it turned out super well anyway. I made this for my mother, who has a lot of restrictions, for her 60th birthday, not only did she love it, but so did everyone else. I’ll definitely make this again!

        • Reply
          Jill
          February 9, 2020 at 8:27 am

          Woo hoo! So great to hear, Del. Thanks for the feedback!

    Leave a Reply

    Recipe Rating