Gingerbread and Lingonberry Bundt Cake
This cake is for those days when the wind is blowing outside, the rain lashes against the windows and nobody has any intention of leaving the house. It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. Very soft and moist and very, very good.
Add tangy Nordic lingonberries to the cake and the glaze to give it a pop in flavor and color or you can leave them out if you like. Or replace them with other berries like cranberries or raspberries. The glaze is rather nontraditional, made on dates, plant milk, coconut oil and berries. It doesn’t shine as the ones made on sugar but super delicious nevertheless. Perfect if you are trying to keep the sugar down. You could of course add any glaze of choice to it.
Amazing, delicious, festive, and perfect for a family gathering!
Ingredients:
- 90 g / 250 ml / 1 cup rolled oats
- 100 g / 250 ml / 1 cup almond flour
- 135 g / 250 ml / 1 cup rice flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 2 tsp ground cardamom
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- A pinch of salt
- 2 ripe bananas
- 125 ml / 1/2 cup maple syrup
- 3 eggs
- 125 g / 1 stick / 4 oz butter, room tempered
- 200 ml / 3/4 cup yogurt
- 120 g frozen lingonberries or cranberries (optional)
Lingonberry & Date Glaze
- 10 soft dates
- 250 ml / 1 cup oat milk or almond milk
- 2 tbsp coconut oil
- 60 g /1/2 cup lingonberries