Spiced Honey Cake

I have a confession to make. When our friend, Rachel, from @Theheartfelttable on IG sent us this recipe, I was in the middle of a Whole30 challenge and oh so tempted to cheat with this cake! I ended up eating a boatload of fruit and nuts just to overcome this craving. Big thanks to Melissa Hartwig, cofounder of the whole30, who made it very clear that once you cheat, you have to start all over! She does not mess around!

When the challenge ended, I wasn't as excited to get back to wine and pizza as I was to try this cake and it did not disappoint! The flavors coming from the spice tea are wonderful and the coconut butter topping is pretty perfect. The combination is extra special and a wonderful treat to make for family and friends. I'll be bringing this one to our next gathering! 

Ingredients:

• 3 eggs
• 2.5 c almond flour
• 1 c cassava flour
• 1/2 c coconut flour
• 3/4 c raw honey
• 1/2 c coconut sugar
• 1 c @celestialtea bengal spice tea {1 bag, cooled}
• 1 t baking powder
• 1/4 c full fat coconut milk
• 2 t vanilla
• 1 t ceylon cinnamon
• 1 t pumpkin pie spice
• 1/2 t salt 

Topping :

• 4 T Nikki's Vanilla Cake Batter
• 1 T maple syrup 
• 1/2 t cinnamon

Preparation:

1. Set oven to 350 degrees. 
2. Mix together all of the dry ingredients and set aside. 
3. Combine coconut sugar, honey, vanilla, eggs, and cooled tea until it is blended.
4. Slowly pour the wet ingredients into the dry, stirring to combine each time. 
5. Spray a glass bundt pan and poor in the batter. 
6. Bake for 50-55 minutes. 
7. Allow to cool completely before transferring out of the bundt pan. 

Topping:

1. While the cake is cooling, gently melt the coconut butter and once it is just barely runny, mix in the maple syrup + cinnamon. 
2. Stir to combine.
3. Once the cake has cooled and been transferred out of the bundt pan, drizzle on the melted coconut butter icing and enjoy!

This cake also freezes amazingly. I slice it into 1 inch slices, individually wrap them, and then freeze them in a freezer safe bag.

Recipe and photos by Rachel at @theheartfelttable