Gingery
Manger + boire

Gingery Bundt Cake avec glaçage Maca Cacao

Karolina Gnat

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 avec glaçage Maca Cacao

By: Karolina Gnat

Ingrédients

Sec

  • 2 ½ cups spelt flour
  • 2 tbsp ginger powder
  • 1 tbsp cardamom powder
  • 2 cuillères à café de cannelle
  • ½ tsp cloves
  • ½ tsp nutmeg
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ cuillère à café de sel de mer

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

Comment faire

  1. Preheat oven to 350 F. Lightly oil a Bundt cake pan with coconut oil. 
  2. Combine the dry ingredients in a large bowl. 
  3. In a separate bowl, whisk the eggs. Then, add the almond milk, maple syrup, butter and vanilla; whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and thoroughly combine, using a spatula. 
  5. Pour into a Bundt cake pan and bake until a toothpick inserted in the center of the cake comes out clean (approximately 55 mins).
  6. 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.
  7. Add the oat milk, 1 tbsp at a time until you reach your desired consistency. 
  8. Remove the cake from the oven and allow to cool completely before pouring the glaze over top.

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