Ingredients
The following ingredients have 5 Servings
- 1/2 cup raw cashew butter
- 1/4 cup full fat coconut milk
- 1 Tbsp maple syrup
- 1/2 teaspoon sea salt
- 1 teaspoon cider vinegar
- 1 1/2 cups gluten-free all purpose flour (see NOTE at bottom)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon sea salt
- 3/4 cup coconut sugar
- 1/4 cup plus 2 Tbsp coconut oil (If you need oil-free, try subbing with liquid coconut butter or applesauce, although I have not tried those)
- 3 Tbsp aquafaba
- 2 tsp pure vanilla extract
- 3/4 cup full fat coconut milk (I used lite coconut milk by Thai Kitchen brand instead of full-fat)
- 1 Tbsp lemon juice
- 2 Tbsp coconut sugar
- 1/2 tsp cinnamon
Instruction
- Preheat oven to 375F, and oil a 4 hole mini bundt pan with coconut oil. Note: I could not find a 4 hole bundt pan anywhere, so I bought a 6 hole one and it was perfect for the amount of batter.
- To make the cream cheese, whisk together cheese ingredients until smooth and set aside.
- To make the batter, whisk together all dry ingredients in a large bowl, then whisk in all of the wet ingredients. Pour half the batter into the prepared pan. Drop some of the cream cheese mixture over that, then top with remaining batter, then the remaining cream cheese mixture. Swirl around with a knife, to create marbling.
- Place in the oven and bake for about 20-25 minutes until a toothpick inserted into center comes out clean. Let cool in pans for about 15 minutes, then unmold.
- Mix together the cinnamon and sugar topping in a bowl. Then once cakes are unmolded, dust them with the cinnamon sugar mixture.
