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!
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!