Gingerbread Bundt Cake with Pecan Swirl {Paleo}
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Paleo Running Momma · by Michele★ 4.5 (31)

Gingerbread Bundt Cake with Pecan Swirl {Paleo}

NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 18%
CARBS 36G38% OF CAL
4G FIBER8G OTHER24G TOTAL SUGAR
FAT 25G59% OF CAL
7G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist grain-free gingerbread bundt cake with a cinnamon-pecan swirl and maple glaze. Paleo, dairy-free, and gluten-free, it's tender and perfect for the holiday season.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3 cups blanched almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder***
  • 1/2 tsp baking soda
  • 1 Tbsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp allspice
  • 1/2 tsp fine sea salt
  • 5 large eggs (at room temperature)
  • 1/4 cup almond milk
  • 2 Tbsp Tbsp fresh lemon juice
  • 3/4 cup coconut sugar (or maple sugar)
  • 1/4 cup blackstrap molasses
  • 1/3 cup coconut oil (melted and cooled)
  • 2 tsp pure vanilla extract
  • 2 Tbsp coconut sugar (or maple sugar)
  • 2 tsp cinnamon
  • 1/3 cup chopped pecans
  • 1 Tbsp coconut oil (melted but cooled to almost room temperature)
  • 1/2 cup powdered maple sugar
  • 1/2 tsp ground cinnamon
  • 3 tsp almond milk (or other non-dairy milk)
  • 1/2 tsp pure vanilla extract
PREP
20M
SODIUM
186MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.