Looking for a baking project to warm you up? This maca glazed cake recipe by our friend Karolina Gnat brings cake to a whole new level of deliciousness - with energy-boosting maca and antioxidant cacao as a bonus. Truly the best of both worlds!
Gingery Bundt Cake with Maca Cacao Glaze
Ingredients
Dry
- 2 ½ cups spelt flour
- 2 tbsp ginger powder
- 1 tbsp cardamom powder
- 2 tsp cinnamon
- ½ tsp cloves
- ½ tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
Wet
- 2 eggs
- 1 cup maple syrup
- 1 cup almond milk
- ½ cup butter, melted
- 2 tsp vanilla
Glaze
- ¼ cup coconut oil
- 2 tbsp Organika Maca Cacao powder
- 2 tbsp cacao powder
- 3 tbsp honey
- ½ tsp vanilla
- Oat milk to thin, if needed
How-to
- Preheat oven to 350 F. Lightly oil a Bundt cake pan with coconut oil.
- Combine the dry ingredients in a large bowl.
- In a separate bowl, whisk the eggs. Then, add the almond milk, maple syrup, butter and vanilla; whisk to combine.
- Pour the wet ingredients into the dry ingredients and thoroughly combine, using a spatula.
- Pour into a Bundt cake pan and bake until a toothpick inserted in the center of the cake comes out clean (approximately 55 mins).
- Meanwhile, melt the coconut oil in a small saucepan over medium-low heat. Add the cacao powder, Maca Cacao powder, honey and vanilla; whisk to combine. Keep whisking until glaze thickens.
- Add the oat milk, 1 tbsp at a time until you reach your desired consistency.
- Remove the cake from the oven and allow to cool completely before pouring the glaze over top.