Gingery
Eat + Drink

Gingery Bundt Cake with Maca Cacao Glaze

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 with Maca Cacao Glaze

By: Karolina Gnat

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

  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.

Some items for your grocery list

Maca + Cacao Powder
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