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I’ve got a special holiday-themed dessert for you today – mini bundt cakes with a delicious cinnamon glaze! Don’t be intimidated as this is a super simple recipe that comes out with a lovely texture that even the non-AIPers in your group will enjoy! Here I call for unsweetened dried cherries as a mix-in and topping, but you can absolutely swap out some other AIP-compatible options like cranberries, figs, or even nuts if you have successfully reintroduced them.
Note that you will need some specific tools and ingredients to make this recipe, so best to plan ahead if you want to make it for a special meal. You’ll need a mini-bundt cake pan (I prefer this one from Nordic Ware) and a simple scale for measuring flour weights (like this one). For cassava flour I use Otto’s Cassava Flour, and maple sugar I use Coomb’s Family Farm. When baking AIP desserts, especially cakes, I do not recommend any substitutions (if you are looking for a coconut and cassava-free holiday cake recipe, check out my Pumpkin Spice Cake with Gingersnap Crust). Enjoy!
- For the cake:
- 150 grams cassava flour
- 150 grams maple sugar
- 45 grams coconut flour
- 1 tablespoon arrowroot powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup avocado oil
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- 1 cup cold water
- ¼ cup unsweetened, dried cherries (optional)
- For the topping:
- ¼ cup coconut oil, melted
- 1-2 tablespoons maple syrup
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- Pinch cloves
- Dried fruit, large-flake sea salt, and cinnamon, to garnish
- Preheat the oven to 350 degrees F. Grease a mini Bundt pan with avocado oil and set aside.
- In a medium bowl, add the cassava flour, maple sugar, coconut flour, arrowroot, baking soda, and sea salt and stir to combine. Set aside.
- Put the avocado oil, lemon juice, and vanilla into a large bowl and whisk to combine. Add the dry mixture, give it a little stir, and then pour in the cold water, using a spatula to stir only until the mixture is combined. Fold in the dried fruit or nuts, if using. Pour the batter into each mini Bundt wells and bake for 30 minutes, or until lightly browned (cakes will not rise or expand much; this is normal for baking with cassava flour).
- Allow the cakes to cool for 20 minutes in the pan before carefully flipping them over and lifting off the Bundt pan. Let the cakes finish cooling on a wire rack for another 40 minutes. Transfer them to the refrigerator for at least 20 minutes to chill so the glaze will set when poured on top.
- When you are ready to dress the cakes, combine the coconut oil, maple syrup, vanilla, and spices in a bowl, using a whisk to combine. The mixture should be thick but still pourable—if not, heat it for a few seconds in the microwave or in a warm water bath. Pour or spoon the glaze along the top of the cakes, allowing it to drip down the sides. Before it sets, arrange dried fruit on the tops, if using, and sprinkling with salt and cinnamon.
- Serve chilled.
STORAGE: Due to the addition of avocado oil, these cakes keep incredibly well and taste just as good the next day, making them a great option to make ahead. While the glazed cakes can tolerate being exposed to typical room temperatures for a few hours, I recommend keeping them in the refrigerator until ready to serve. If you happen to have leftovers, individual slices wrapped in plastic will keep well in the refrigerator or the freezer.