gingerbread bundt cake
Adapted from: http://mariamindbodyhealth.com/gingerbread/
Makes 6 mini bundt cakes (each the size of a cupcake) or one small/medium bundt cake.
20g (or 3.5tb) coconut flour OR 10g psyllium husk powder
28g (or 4tb) almond flour OR other nut flour
1/2 ts. guar gum OR 1/4 tsp xanthan gum
1/8 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp clove
150g (3 medium) eggs
3tb half-and-half (OR equal parts cream + water) (OR unsweetened nut milk)
4tb butter, melted
50g powdered erythritol OR xylitol
1 ts. molasses (required for flavor)
1/2 ts. vanilla
Preheat oven to 176C/350F.
Combine all dry ingredients in a small bowl and whisk together, then sift to break apart any lumps.
In a large bowl combine eggs, half-n-half, butter, molasses, vanilla and sweetener. Whisk together.
Pour wet ingredients into dry ingredients, mixing thoroughly until smooth.
Grease your bundt cake mould/pan with a very thin coating of a fat of your choice, then dust with coconut flour and dump out the excess.
Fill each mould 3/4 full with batter.
Bake in a pre-heated oven for 20 minutes (for mini bundts), 35-40 minutes (for one small/medium cake) or 45-55 minutes for a large bundt cake (for which you will need to double or triple this recipe) or until firm to the touch, or when a toothpick or fork tine inserted in the center comes out clean.
The cake will be dry if over-baked, so watch it carefully during the last 10-15 minutes of baking.