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Spiced Honey Cake

Here’s the deal.  Starbucks may have a season for pumpkin spice, but I own the spice in my cupboard and there isn’t a thing to stop me from using it year round.  It is pure warmth and cozy bliss.  I was dreaming of the same thrill of pumpkin spice, but in cake form.  I knew I didn’t want anything that taste liked canned pumpkin, but rather to capture the essence of pumpkin spice.

 

Winter, springs, summer or fall….get this recipe going in your oven and I promise you will feel like you’re smack dab in the middle of the holidays.

 

 

YIELDS1 Serving
 3 Eggs
 2.50 cups Almond Flour
 1 cup Cassava Flour
 ½ cup Coconut Flour
 ¾ cup Raw Honey
 ½ cup Coconut Sugar
 1 cup @celestialtea bengal spice tea {1 bag, cooled}
 1 tsp Baking Powder
 ¼ cup Full Fat Coconut Milk
 2 tsp Vanilla
 1 tsp Ceylon Cinnamon
 2 tsp Pumpkin Pie Spice
 ½ tsp Salt
Icing
 4 tbsp Nikki’s Coconut Butter
 1 tbsp Maple Syrup
 ½ tbsp Cinnamon

1

Set oven to 350 degrees. Mix together all of the dry ingredients and set aside. Combine coconut sugar, honey, vanilla, eggs, and cooled tea until it is blended. Slowly pour the wet ingredients into the dry, stirring to combine each time. Spray a glass bundt pan and poor in the batter. Bake for 50-55 minutes. Allow to cool completely before transferring out of the bundt pan. While the cake is cooling, gently melt the coconut oil and once it is just barely runny, mix in the maple syrup + cinnamon. Stir to combine.

2

Once the cake has cooled and been transferred out of the bundt pan, drizzle on the melted coconut butter icing and enjoy! This cake also freezes amazingly. I slice it into 1 inch slices, individually wrap them, and then freeze them in a freezer safe bag.

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welcome to my table

Hello friend! I'm Rachel Stricklin and I'm so happy you have landed here!

 

My recipes are focused on whole food ingredients and are meant to bring you warmth, nourishment, and a

reason to gather.

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