Pecan Gingerbread Bundt Cake {Gluten-Free, Dairy-Free}

Pecan Gingerbread Bundt Cake {Gluten-Free, Dairy-Free}

Pecan Gingerbread Bundt Cake {Gluten-Free, Dairy-Free}

A Cake to Share

This warmly spiced, nourishing Pecan Gingerbread Bundt Cake is great to serve as dessert for a gathering of loved ones or with afternoon tea or coffee. It is dairy free, grain-free, and refined sugar-free. Organic and natural ingredients come together to create a hearty, moist cake that will hold up very well to travel and would make a lovely gift.

Organic Pecans

Wildly Organic American Native Heirloom Pecans are toasted to bring out their lovely buttery aroma and sweet flavor before being gently folded into the cake batter. These nuts are harvested from wild trees on small family farms in Missouri, and are activated using a special soaking and dehydrating method to maximize nutrition and freshness. The pecans add an extra bite to the texture of the cake, and the flavor of the nuts is a wonderful accent to the gingerbread spice flavors.

All-Natural Ingredients

This gingerbread gluten-free cake is full of delicious, all-natural Wildly Organic ingredients, including almond flour, coconut flour, coconut sugar, coconut syrup, and refined coconut oil. Adding coconut syrup gives the cake a beautifully moist, velvety texture along with the deep sweetness of coconut sugar. A combination of almond and coconut flours ensures that the cake will have the more substantial texture of a classic bundt while still remaining light and smooth. The delicate, clean flavor of refined coconut oil works beautifully with the other ingredients to allow the nutty, spicy flavors to come through.

A Hint of Citrus and Coconut

Orange and coconut flavors combine in a fresh, light glaze to complete the cake. Vegan and dairy-free Wildly Organic Coconut Milk Powder is perfect in this creamy, flavorful finishing touch. Make sure the coconut milk powder is sifted for maximum smoothness before mixing the glaze. If you don’t have fresh oranges on hand, other citrus fruits like tangerines or mandarins could also be substituted, although it may take more than one to get the required amounts of juice and zest. If the cake is being transported, it is recommended that the glaze be added once the cake reaches its final destination.

 

Explore more Wildly Organic cake recipes:

Pecan Gingerbread Bundt Cake with Citrus-Coconut Glaze
    Servings12
    Prep Time30 Minutes
    Cook Time50 Minutes
    Ingredients
    Cake
    Glaze
    Instructions
    For Cake:
    1. Toast pecans: heat a skillet over medium heat until hot. Add pecans and cook, stirring frequently, until they become fragrant, about 4-5 minutes. Watch them closely because they can quickly burn. Set aside to cool.
    2. Using hands, thoroughly grease bundt pan with softened coconut oil. Make sure to get oil into all corners and edges, especially if pan is more intricately shaped. This may take a tablespoon or two of oil to complete. Set pan aside.
    3. In a medium bowl combine flours, baking powder, spices, and salt. Whisk to combine.
    4. Preheat oven to 350F.
    5. In the bowl of a stand mixer, add softened coconut oil and coconut sugar. Using paddle attachment, cream together oil and sugar on medium speed until light and fluffy, about 5 minutes.
    6. Adjust speed on stand mixer to low and add eggs one at a time, waiting until each has combined with the sugar mixture before adding the next. Scrape down the sides of the bowl at the end and mix a few seconds more to make sure eggs are thoroughly incorporated.
    7. Add coconut syrup and vanilla, mix until combined.
    8. On low speed, add flour mixture in thirds, waiting until combined before adding next third.
    9. Chop toasted pecans into small pieces, about ¼ inch square.
    10. Fold chopped pecans gently into batter using spatula.
    11. Spoon batter into prepared bundt pan. Batter will be very thick. Smooth top with spatula or knife.
    12. Bake on center rack until skewer inserted into deepest part of pan comes out clean and cake is slightly pulling away from sides of pan, about 50-55 minutes.
    13. Once cake is baked, remove pan from oven and let it rest in pan for 15 minutes. Do not attempt to turn cake out before 15 minutes have passed because it may stick to the pan and break.
    14. Once 15 minutes have passed, place a cooling rack on top of pan and flip both pan and rack gently over, setting down rack with pan on top on stable surface after flipping. The cake should slip cleanly out of the pan, which can then be lifted from the top. Leave cake on rack to cool completely before adding glaze.
    For Glaze:
    1. Combine sifted coconut milk powder with fresh orange juice, whisk well until smooth.
    2. Whisk in coconut syrup and orange zest until fully combined.
    3. Poor glaze over cooled cake. Cake can be served immediately, or alternately cake can be left a few minutes for glaze to set.
    4. Cake can be stored in a covered container for several days at room temperature, or wrapped unglazed and stored at room temperature.

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