29 November, 2011

Gingerbread Bundt Cake

I thought, only Germans could bake cakes with four (or more) eggs in it. My German Cheesecake is the only cake so far on this blog that uses  FOUR eggs. Whenever I saw a recipe that calls for more than two eggs, I used to get suspicious.

But why actually? Why do eggs have such a bad reputation? I love my eggs these days, more than ever. I blame my marathon training and increased protein demands of my body. Apart from that, they are simply delicious: they make lovely cakes, you can throw almost everything into an omelette, which makes a good and satisfying meal at any time of the day. So what's the bad stuff in it?

None, really. When the high cholesterol panic surfaced about a decade ago, eggs were considered the bad boys, because they naturally contain high levels of cholesterol. However, they are very low in saturated fats. Saturated fats, together with the trans-fats are the main reason for high cholesterol levels. Consuming eggs may help you keep you cholesterol levels in check. Eggs are a good source of vitamin A, E and K. Egg yolks are one of few foods that naturally contain vitamin D. Other nutrients, such as iron, folate, and vitamin B12 can be found in eggs. The protein found in eggs is considered one of the best quality proteins. Eggs also contain choline, a nutrient that provides brain health and prevents heart disease.

All good things, right? Now if eggs are combined with low-carb coconut flour, almond meal, honey and an array of spices that will bring Gingerbread smells to your house, you can dig in and be sure you are eating something that tastes absolutely delicious AND is good for you.

I love Christmas baking. This is one of the moistest and tastiest cake, gluten-free and with ingredients good enough to be eaten for breakfast. My staple cake for this year's Christmas get-togethers.
-----------------------------------------------------------------------
GINGERBREAD BUNDT CAKE


1/2 cup coconut flour
1/2 cup almond meal
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

4 eggs
1/2 cup honey
1/3 cup coconut oil (or other neutral oil, e.g. grapeseed oil)
1/2 cup coconut milk
1 teaspoon vanilla extract

Maple Vanilla Coconut Frosting (Optional)
slightly adapted from She Let Them Eat Cake

1 teaspoon vanilla extract
1/2 cup coconut oil, liquefied
1/4 cup maple syrup
1/4 cup coconut milk
pinch of salt

Yields one 8" cake
----------------------------------------------------------------------
Preheat oven to 180C/375F. Lightly grease a 8" or 9" bundt cake tin.
In a bowl, sift together coconut flour, almond meal, baking soda, and spices.  Set aside.

In another bowl, lightly beat the eggs. Stir in honey, oil, coconut milk and vanilla. Combine wet and dry ingredients until just combined. Pour batter into prepared cake tin. Bake for about 30-35 minutes, or until cake tester comes out clean. Let cool completely.

Maple Vanilla Coconut Frosting
Whisk together all ingredients until well combined. Keep mixture in the fridge to harden it a little, about 10-15 minutes. Blend again, then apply on the cooled cake. Keep in the fridge to harden again or keep in cool place.

16 comments:

  1. And eggs are cheap! Under 15 cents per egg :]

    ReplyDelete
  2. Yum! This sounds fantastic. I absolutely love gingercake - especially an almondy one. Anything with four or more eggs in gets a huge thumbs up from me! Good to hear you adding your voice to the millions of us who know that eggs are a good thing and not a food to limit.

    x x x

    ReplyDelete
  3. I love eggs and I'm sure I would love this cake as well!

    ReplyDelete
  4. The Gingerbread Bundt Cake recipe calls for almond meal. When I search on line, there seems to be almond meal and almond meal flour. Which one is it?

    ReplyDelete
  5. I am not exactly sure what the difference is between commercially available almond meal and almond flour. It might be that almond meal is ground almonds with skin on, and almond flour is the ground blanched almonds? I usually ground the almonds myself and I use almonds with skins on. Hope this helps.

    ReplyDelete
  6. This amazing, have made it twice already! Love this recipe, I made it the first time with the honey and the second time with raw coconut nectar instead of honey and it was just as good.

    ReplyDelete
  7. I'm assuming "1/3 coconut oil" means... 1/3 cup? or....?

    ReplyDelete
  8. Yes, it's 1/3 cup. I fixed it in the recipe. Thanks for pointing it out.

    ReplyDelete
  9. In old Polish recipes there were a lot of eggs. I have recipe for cheesecake with 10 eggs, ok it is for quite big amount of cheese (1.3 kg), but still, so it's good you fight for good reputation of eggs.

    ReplyDelete
  10. Just made this- amazing!!

    ReplyDelete
  11. Anja, did you use canned coconut milk or So Delicious in the carton? Also, did you use lite or full fat? Thanks :)

    ReplyDelete
    Replies
    1. I used canned coconut milk, usually full fat. I am sure it works with lite too.

      Delete
  12. I have now made this three times and although it is delicious, it sticks to the pan every time. I am letting it cool all the way until I try to take it out, and I grease and flour (coconut flour) the pan, but it's so moist I have yet to get it out in one piece - any suggestions?

    ReplyDelete
  13. I made this with some substitutions for mini-bundt cakes -- cream for coconut milk, sugar for honey, and butter for coconut oil -- and it came out beautifully.

    I also used ginger and cardamom for flavoring instead of the gingerbread spices. Delicious. I love how simple this recipe is.

    ReplyDelete
  14. Can this recipe be doubled? I am taking it to a Ladies Christmas Dessert and I would like it to be bigger.
    Thanks!
    Donna

    ReplyDelete