This grain free and paleo Gingerbread Bundt Cake is moist and tender, with a sweet cinnamon maple pecan swirl! Topped with a sweet maple glaze, this gluten-free, dairy-free cake is sure to be a favorite for the holiday season!
It’s time to start breaking out the BEST of the holiday desserts, don’t you think?! And today is a good day for dessert! Because not only am I sharing this ridiculously delicious gingerbread bundt cake, but I also teamed up with a few of my real-food blogger friends to bring you four additional brand new Paleo holiday dessert recipes!
Let’s start with the Gingerbread Bundt Cake because I couldn’t be more excited to share it with you. It’s a simple recipe that’s totally gluten and dairy free, free of refined sugar, EASY to make (and relatively fast!) and a total showstopper.
We have a moist and tender gingerbread cake with an extra layer of cinnamon sugar goodness and crunchy toasty pecans. But of course I didn’t stop there – I went for a sweet maple glaze for the finishing touch on this festive cake. It’s perfect to make for a party and you can even make it the day before without losing freshness or flavor.
What You Need to Make Paleo Gingerbread Cake
Here’s the list of ingredients for the gingerbread bundt cake. This includes what you’ll need for the swirl and the glaze:
- Blanched Almond Flour
- Tapioca Flour
- Coconut Sugar, or maple sugar
- Baking Powder
- Baking soda
- Cinnamon
- Ginger
- Allspice
- Sea salt
- Eggs
- Almond Milk
- Lemon Juice
- Vanilla Extract
- Molasses
- Coconut oil
- Chopped Pecans
How to Make Gingerbread Bundt Cake with Cinnamon Pecan Swirl
Making this gingerbread cake is easier than you might think. First, prepare the cake batter. Mix the dry ingredients, then the wet, and stir the dry mixture into the wet to fully combine.
Before pouring into the cake pan, prepare the cinnamon sugar mixture and chop the pecans. Make sure you spray your cake pan with cooking spray too! Since paleo cakes tend to be stickier, it’s essential to use a good nonstick pan AND spray it with an avocado oil or coconut oil spray.
Pour just half the batter into the prepared cake pan, then sprinkle the cinnamon sugar and pecans over the top. Cover it with the remaining batter and use a spatula to smooth it out.
Bake at 350° F for about 35 minutes, then remove from the oven and allow the cake to cool in the pan, on a wire rack, for about 20 minutes.
At this point, the cake should release easily from the pan. I like to very carefully turn it over onto the wire rack, then very slowly lift the pan off of the cake. It should continue to cool there to almost room temperature while you prepare the glaze.
Whisk together the glaze ingredients, then drizzle generously all over the cake. You can serve this cake at room temperature or just slightly warm.
How to Make Paleo Powdered Sugar
For great paleo-friendly icings, making paleo powdered sugar is a must! I like to use maple sugar because I prefer the flavor AND it’s lighter in color than coconut sugar. That said, you can also make great powdered sugar with coconut sugar.
All you need is a high speed blender or food processor. Simply place the sugar in the blender and blend until the sugar reaches a powdery consistency. Then, you can use it for icing in place of store bought powdered sugar. I use it to make all my glazes and icings and you’d never know they’re refined sugar free.!
And now it’s time to share the other four knockout paleo holiday dessert recipes! Click each link to get to the full recipe.
Paleo Coffee Cake {Egg Free, Nut Free Option} via Real Simple Good
Paleo Buckeye Balls via Mary’s Whole Life
Vegan + Paleo Blackberry Cheesecake Jars via The Wooden Skillet
Paleo Peppermint Bark via Real Food with Jessica
Double Chocolate Peppermint Cookies via Wholesomelicious
Okay it’s time to bake! Grab your ingredients, preheat your oven and get excited for a TREAT! Let’s go!
Gingerbread Bundt Cake with Cinnamon Pecan Swirl {Paleo, GF, DF}
Gingerbread Bundt Cake with Pecan Swirl {Paleo}
Ingredients
Cake Batter:
- 3 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 1/2 tsp baking powder***
- 1/2 tsp baking soda
- 1 Tbsp cinnamon
- 1 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp fine sea salt
- 5 large eggs at room temperature
- 1/4 cup almond milk
- 2 Tbsp Tbsp fresh lemon juice
- 3/4 cup coconut sugar or maple sugar
- 1/4 cup blackstrap molasses
- 1/3 cup coconut oil melted and cooled
- 2 tsp pure vanilla extract
Cinnamon Pecan Swirl:
- 2 Tbsp coconut sugar or maple sugar
- 2 tsp cinnamon
- 1/3 cup chopped pecans
Glaze:
- 1 Tbsp coconut oil melted but cooled to almost room temperature
- 1/2 cup powdered maple sugar coconut sugar is fine too if that's what you have on hand - **see note for instructions on making the powdered sugar
- 1/2 tsp ground cinnamon
- 3 tsp almond milk or other non-dairy milk
- 1/2 tsp pure vanilla extract
Instructions
-
Preheat your oven to 350° F and spray a non-stick 9” bundt pan with avocado oil cooking spray (or preferred spray)
-
Combine all the dry ingredients in a large mixing bowl and set aside. In a separate large bowl, whisk together the eggs, almond milk, lemon juice, coconut sugar or maple sugar, molasses, oil, and vanilla until smooth.
-
Stir the dry ingredients into the wet until a smooth batter forms. In a small bowl, mix together the sugar and cinnamon for the swirl.
-
Transfer 1/2 of the batter to the prepared cake pan. Sprinkle with all the cinnamon sugar, followed by the chopped pecans. Cover with the remaining batter, smoothing the top.
-
Bake in the preheated oven for 32-37 minutes or until a toothpick inserted near the center of the cake comes out clean or with a few crumbs. Remove from the oven and allow the cake to cool in the pan, placed on a wire rack for 20 minutes.
-
After partially cooling, carefully release the cake from the bundt pan by flipping it slowly onto the wire rack, and lifting the pan off the cake.
-
Allow the cake to continue cooling on the wire rack until nearly room temperature. Meanwhile, prepare the glaze.
-
Glaze:
-
Stir together the powdered maple sugar**, coconut oil, vanilla and cinnamon, then add the milk slowly until you get a smooth consistency that can be drizzled on the cake. You may need to add a bit less milk, 2-3 tsp.
-
Generously drizzle the glaze all over the cooled cake. The glaze will harden as it cools. Slice, serve, and enjoy!
Recipe Notes
*Store leftovers loosely covered at room temperature for the first day, then keep covered in the refrigerator for up to 3-4 more days.
**To make your own paleo powdered sugar blend 1 cup maple sugar (or coconut sugar) in a food processor or high speed blender and blend until it reaches a powdery consistency. Use just 1/2 cup for this recipe.
***To make your own paleo friendly baking powder, simply mix 1 tsp of baking soda with 2 tsp cream of tartar. Use just 1 tsp of the mixture for this recipe.
Nutrition
Shop Products and Ingredients:
Want More Paleo Holiday Desserts? Try One of These!
Soft Paleo Gingerbread Cookies
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
Could we use coconut flour and coconut milk as substitutes for the almond ingredients? If so, what measurements would you use? I don’t do so well with nut products. Thank you!
Sounds and looks delicious! Sadly, I do not have a bundt pan. Could I use a loaf pan instead? Any tips/suggestions for trying it? I’m thinking I’ll need to halve the recipe at the very least.
Hi, you just gave me the holiday spirit just looking at this recipe! Is your Bundt cake pan a 10 cup or 12 cup? Will using a mini-Bundt pan change capacity and/or baking time?
This sounds so great! Do you know if it’s poi’s me to make this in a regular cake pan if I don’t have a bundt pan obv with different cooking time?
Your cake recipe looks so delicious! For those who are freelance writers like me, it is a necessary part of a daily routine – to eat something sweet! The brain needs some sugar while writing a lot for a long time. And I write research papers for writing service (you can find here informative post with writing tips according to various subjects). By the way, the ingredients you used in preparing this cake are very useful for good health, especially ginger is a good remedy for common cold disease in the winter season. Thanks for sharing this cake recipe!
I made this for Christmas dinner and it was delicious. Everyone loved it and we’re surprised that it was dairy free and almond flour with tapioca will definitely make this every year.
Seems like a great idea for a St. Valentines day! What ya think?
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This is one of the best winter coffee cakes I’ve made so far! Thanks for sharing. It so moist and flavorful and now overpowering with gingerbread flavor. It smelled so good while it was baking. Can’t wait to share it with my family and friends.
it tastes great !
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I absolutely love this cake! Really delicious! Michele, I have made many of your recipes both from your website and your cookbook, and they are all fabulous. Can this cake be frozen before adding the glaze? Many thanks!
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Can you sub butter for the coconut oil?
This was delicious as our Christmas dessert! I bought a Bundt pan just for this – can’t wait to make again!
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The sweet cinnamon maple pecan swirl sent my senses on a journey, reminding me of the excitement that awaits in the pages of a captivating undergraduate dissertation introduction. Just like the anticipation of uncovering new knowledge, this gluten-free, dairy-free cake promises a holiday season filled with delectable discoveries and heartwarming moments.
Our Gingerbread Bundt Cake with Cinnamon Pecan Swirl is a true crowd-pleaser. Bursting with warm flavors and a delightful swirl of cinnamon and pecan, this indulgent treat is perfect for any occasion.
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