Spice Cake
If you’re looking for a healthy cake recipe to impress someone with a sweet tooth or to serve at gatherings with family and friends, this is the recipe for you! It’s perfect for a birthday cake, holiday celebration, to pack in children’s lunchboxes or to whip up for a weekend treat. Cinnamon is particularly good for helping diarrhea, nausea, vomiting, indi-gestion, flatulence, and arthritis. Cinnamon is known to help prevent and shorten the duration of the flu as well to eliminate congestion and mucus from the body. It is also very beneficial for lowering cholesterol and to help regulate blood sugar. It is known to help increase circulation and contains anti-clotting compounds, which makes it highly beneficial for helping to pre-vent strokes and coronary artery disease. Cinnamon helps to boost memory and cognitive function, just smelling cinnamon spice can help make you more alert and focused.
Ingredients
- 2 cups gluten-free oat flour
- 1 cup almond flour
- 1 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1 tsp vanilla powder or alcohol-free vanilla extract
- 1 1/3 cup unsweetened almond milk
- 1/3 cup unsweetened applesauce
Cashew icing (optional)
- 1 cup raw cashews, soaked for at least 2 hours in water
- 1/4 cup maple syrup
- 3 tbsp freshly-squeezed orange juice or water
Instructions
- Preheat oven to 350F. Line a 9-inch brownie pan with non-stick parchment paper.
- Add the oat flour, almond flour, coconut sugar, baking powder, baking soda and spices to a medium-sized bowl. Mix well and set aside.
- In a jug or bowl, combine the almond milk and applesauce. Mix well, then add to the dry ingredients and stir until uniform.
- Pour into the prepared pan and bake in the oven for 50-60 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then remove and cool completely on a cooling rack.
- To make the cashew icing, combine the soaked cashews, maple syrup and orange juice/water in a high-speed blender and blend until very smooth, scraping down the sides as needed.
- Spread the icing evenly on the cake and top with pomegranate seeds. Cut into squares and serve immediately.
Tried this recipe?Let us know how it was!