Gingerbread and Lingonberry Bundt Cake

It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. Very soft and moist and very, very good. We add tangy nordic lingonberries to the cake and the glaze to give it a pop in flavor and color but you can leave them out if you like. Or replace them with other berries like cranberries or raspberries. The glaze is rather untraditional, 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.

Try this for Christmas Day or New Year’s Eve with a little glaze on top and some extra on the side.

• 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)

• 10 soft dates
• 250 ml / 1 cup oat milk or almond milk
• 2 tbsp coconut oil
• 60 g /1/2 cup lingonberries