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Ingredients
Cake
- 4 large pasture-raised eggs
- ⅓ cup pure maple syrup
- ¼ cup avocado oil (plus more to grease pan)
- 1 teaspoon vanilla extract
- 3 cups fine almond flour (avoid almond meal)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Glaze and Toppings
- ½ cup canned coconut cream
- 2 tablespoons coconut sugar
- ⅛ teaspoon sea salt
- 1 tablespoon + ½ teaspoon coconut flour
- ¼ cup toasted shredded coconut
- ¼ cup raw pecans
Directions
1. Preheat the oven to 350°F and grease the pan well with some avocado oil.2. In a mixing bowl, add the eggs, maple, vanilla, and avocado oil. Whisk well until fluffy.
3. In a separate bowl, stir together almond flour, baking powder, and cinnamon until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until no lumps remain.
5. Use a spatula to pour the mixture into the bundt cake pan and smooth the top for an even layer.
6. Transfer the cake pan to the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is in the oven, make the glaze and toppings. In a small saucepan add the coconut cream along with the coconut sugar and sea salt. Heat on low- medium and stir until the sugar has dissolved, make sure that the coconut cream is not boiling, about 2 minutes.
8. Remove from heat and slowly add the coconut flour; stir until well combined and no lumps remain. The coconut cream should be liquidy but not runny. Set aside to cool. Toast the coconut by placing it onto a baking tray and baking it in the oven for 3-5 minutes until toasted. Chop pecans.
9. When the cake is ready, allow it to cool in the pan for 10 minutes before flipping onto a plate, gently tapping the pan to help it release.
10. Drizzle the glaze over the cake and top with the coconut and chopped pecans. Slice and enjoy!
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