Gluten-Free, Dairy-Free, Serves 12
- 12 Tbsp vegan Butter at room temperature
- 3/4 cup date sugar
- 2 tsp pure vanilla
- 3 large eggs at room temperature
- 3/4 cup molasses
- 2 cups coconut flour
- 1/2 cup almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground all-spice
- 1/2 tsp sea salt
- 1/4 tsp nutmeg
- 1/8 tsp black pepper
- 3/4 cup full fat coconut milk
- 8 ounces vegan cream cheese at room temperature
- Vanilla Lemon Icing:
- 4 Tbsp vegan butter melted
- 1 cup powdered coconut sugar
- 1/2 tsp lemon zest
- 2 1/2 Tbsp lemon juice
- 1/2 tsp pure vanilla
- 1-2 Tbsp full fat coconut milk
Directions:
Preheat the oven to 350 degrees F. Pretreat a 10-inch Bundt pan with the non-stick option of choice. Mix the butter, date sugar, and vanilla in a mixing bowl until light and fluffy. Add in eggs one at a time until fully incorporated. Stir in the molasses and beat until smooth. Add in the flour, baking soda, powder, ginger, cinnamon, cardamom, allspice, nutmeg, salt, and pepper. Mix on low until just combined, don’t over-mix. Slowly add in the milk and beat until smooth and creamy (about 1 minute). Spoon half of the mixture into the pan. Gently spoon in the softened cream cheese over the batter and spread in an even layer. Pour the remaining batter over the top. Bake in the oven for 40-45 minutes or until a toothpick comes out clean.
For the glaze, in a medium bowl, mix together all the ingredients (starting with 1 Tbsp of the milk) and mix until smooth. If you prefer a thinner glaze which will make it easier to coat the cake add more milk to thin it. Drizzle the glaze evenly over the top of the cake after it has had at least 5-10 minutes to cool. Serve slightly warm or at room temperature.