Brown Sugar Glazed Spice Cake (AIP, Paleo, Vegan)
This spice cake with brown sugar glaze is a perfect fall treat or brunch cake, and pairs beautifully with your afternoon tea or coffee. The combination of spices also makes it a great holiday dessert!
Ingredients
Cake
- 2 ripe plantains
- ⅓ cup coconut oil
- ¼ cup maple syrup
- 2 tablespoons molasses
- ⅓ cup coconut flour
- ⅓ cup Arrowroot flour may substitute tapioca
- ⅓ cup cassava flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon ginger
- 2 teaspoon cinnamon
- ¼ teaspoon cloves
- 1 teaspoon apple cider vinegar
Brown Sugar Glaze
- 2 tablespoons coconut sugar
- 2 tablespoons coconut milk
- 1 tablespoon coconut butter or coconut mana
- 1/2 teaspoon Cinnamon
Instructions
Cake Instructions
- Preheat the oven to 375 degrees
- Slice your plantains in half and cut the ends off of them.
- Next, make an incision longways down the peel and remove the peel from the plantain. Do this for all the pieces of plantain.
- Put them into the blender and blend on high until the mixture seems smooth. You may have to stop a few times and scrape the sides down to make sure there are no big clumps of plantain.
- Next add maple, molasses, and coconut oil to the blender and blend until well incorporated.
- Once it is well mixed, add all the dry ingredients to the blender. Mix again until smooth.
- When everything is well blended, add the apple cider vinegar and blend one more time.
- Batter will be thick and almost dough-like. Pour batter into a prepared 8 in round pan or 9 in pan and spread evenly.
- Put the cake in the oven at 375 for 25-30 min for an 8 in 20-25 min for a 9 in
Brown Sugar Glaze
- Mix the coconut sugar with the coconut milk until it is completely dissolved into the liquid.
- Add the coconut butter and stir until smooth.