gingerbread cranberry bundt

i adapted this recipe from Green Kitchen Stories' gingerbread and lingonberry bundt cake. my version is grain- and dairy-free and uses cranberries instead of lingonberries, but it is still heavy on the spices which makes this cake perfect for the holiday season! enjoy a slice of this bundt by the fireplace with a gingerbread spiced coffee. let's get cozy!

yields 1 bundt cake

for the cake:

3 c. almond flour

1 tsp. baking soda

1/4 tsp. Himalayan pink salt

1 tbsp. ground cinnamon

2 tsps. ground cardamom

1 tsp. ground clove

1/2 tsp. ground nutmeg

2 tbsp. grated fresh ginger

1, 15 oz. can pureed pumpkin

1/2 c. coconut oil, melted, plus more for greasing

1/2 c. full-fat coconut milk

1/2 c. maple syrup

2 eggs

1 tbsp. vanilla extract

2 c. fresh cranberries

for the cranberry glaze:

6 dates, pitted

1 c. full-fat coconut milk

1 tbsp. coconut oil

1/2 c. fresh cranberries

to enjoy:

• preheat the oven to 350 and generously grease a bundt pan with coconut oil. greasing the pan is key so that none of the cake sticks in the pan's nooks and crannies!

• to make the cake: in a large bowl, whisk together the almond flour, baking soda, salt and dry spices. in a medium bowl, whisk the grated ginger, pumpkin, oil, milk, maple syrup, eggs and vanilla together until combined. pour the wet mixture into the dry mixture and whisk until a smooth batter forms. fold in the cranberries. pour the cake batter into the pan and bake 80-85 minutes, until an inserted toothpick in the middle comes out clean. let the cake cool in the pan. once cool, invert the cake onto a plate to cool further.

• to make the cranberry glaze: roughly chop the dates and place in a small saucepan over medium heat. allow to simmer for a minute and then add the milk and oil. simmer the glaze until it becomes thick and then add the cranberries. take off heat and allow to cool for 5 minutes. place the glaze in a blender or food processor and blend until smooth.

• once the cake and glaze have cooled decorate the cake. pour the glaze on so it drizzles over the cake. garnish with fresh cranberries and coconut powdered sugar.