Gingerbread and Lingonberry Bundt Cake

Just putting this up here before we are checking out for some Christmas celebrations with Luise’s family. This is a  our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas. 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.

Happy holidays everyone!

Gingerbread and Lingonberry Bundt Cake

Dry 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

Wet ingredients
– 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

Making the cake
1. Set the oven to 180°C.
2. Place the oats in a food processor and pulse into a flour.
3. Add the rest of the dry ingredients and pulse a few times until combined. Transfer to a large bowl.
4. Add all wet ingredients except the lingonberries to the food processor and mix on high speed until smooth and creamy.
5. Pour the wet mixture into the bowl with dry ingredients and stir around until combined.
6. Stir through the berries.
7. Grease a bundt pan with oil or butter.
8. Pour the batter into the pan and bake on the lower rack for [55 minutes](55 “The cake is ready if an inserted toothpick comes out clean”) or until a toothpick comes out clean.
9. Let cool in the pan for 15 minutes, then flip onto a wire cooling rack, carefully lift the bundt pan off and let cool completely.

Making the Glaze
1. Pit the dates and add to a sauce pan on medium heat.
2. Add milk and coconut oil and let simmer for a few minutes until thickened.
3. Remove from the heat and add the berries, leave for a couple of minutes to cool off a bit.
4. Transfer to a blender or use a hand blender to mix completely smooth with a dusty pink color.
5. Pour half of the glaze over the cake before serving and serve the rest on the side.