Enjoy this tasty and healthy cake recipe. Serve Spice Cake with a maple-sweetened cashew icing sprinkled with pomegranate seeds for an upscale festive look that’s delicious to eat.
The spices in this cake have medicinal properties. Cinnamon helps to regulate blood sugar and ginger can reduce pain and inflammation. For more information on the healing properties in spices visit Cedar Mountain Herb School Pumpkin Spice Recipes.
Without the icing, this cake reminds me of gingerbread, and could be served with a meal or as a lunchbox snack. As a variation, try adding a couple teaspoons of fresh grated ginger along with the other spices.
Ingredients2 cups gluten-free oat flour
1 cup almond flour
1 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 tsp vanilla powder or alcohol-free vanilla extract
1 1/3 cup unsweetened almond milk
1/3 cup unsweetened applesauce Cashew icing (optional):
1 cup raw cashews, soaked for at least 2 hours in water
1/4 cup maple syrup
3 tbsp freshly-squeezed orange juice or water
- Preheat oven to 350°F. Line a 9-inch brownie pan with non-stick parchment paper.
- Add the oat flour, almond flour, coconut sugar, baking powder, baking soda and spices to a medium-sized bowl. Mix well and set aside.
- In a bowl, combine the almond milk and applesauce. Mix well, then add to the dry ingredients and stir until uniform.
- Pour into the prepared pan and bake in the oven for 50-60 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then remove and cool completely on a cooling rack.
- To make the cashew icing, combine the soaked cashews, maple syrup and orange juice/water in a high-speed blender and blend until very smooth, scraping down the sides as needed.
- Spread the icing on individual pieces of cake and top with pomegranate seeds. Serve immediately.