Gingerbread Bundt Cake With Maple Icing

• Vegetarian

• Produce

  • 2 tbsp Ginger, ground

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 2 tbsp Maple syrup
  • 4 tbsp Molasses

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 250 g Coconut sugar
  • 5 tbsp Icing sugar
  • 1/2 tsp Nutmeg, ground
  • 200 g Self raising flour
  • 1 tsp Spice, mixed

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Liquids

  • 1 tbsp Water

Found on celeryandcupcakes.com

Description

Ingredients

• 200g self raising flour
• 250g coconut sugar
• 3 large eggs
• 5 tbsp melted coconut oil
• 4 tbsp molasses
• 2 tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 5 tbsp icing sugar
• 2 tbsp maple syrup
• 1-2 tbsp water

Directions

• Preheat the oven to 160 degrees and grease a bundt cake tin with cooking spray or oil. In a bowl, mix all of the ingredients together, until well combined. Pour the cake mixture into the bundt tin and level off the top. Bake in the oven for 50-60 minutes, or until a cocktail stick comes out clean when inserted into the centre of the cake. Leave to stand for 15 minutes before turning out.
• Stir all the ingredients together until nice and smooth. Once the cake has cooled, generously drizzle the icing over the cake.