My recipes are grain free, refined sugar free and many are dairy free. I am under the care of a functional doctor. My diet has been revamped to help improve my health. I am down two pant sizes. I am not exhausted all the time and I am off all my meds except one but even that has been reduced. I can’t believe I have been on this journey for a little over a year. I still have days that I would really like to eat a bowl of popcorn or oatmeal. But then I remember how sick I was. I feel better and look better.
While I don’t eat grains I still do crave cake, muffins, and other forms of dessert. I used to make a Swedish cake called Pepperkaka. Many people confuse this cake with a gingerbread cake. This is more of a cinnamon cardamom cake. The flavors blend really well together. I revamped my recipe so that I could also have some. In Sweden, many cakes use what is called Fil milk. Fil milk is a Swedish type of milk only found in Sweden. I think of it as a drinkable yogurt. I recreate the Fil milk by combining sour cream and milk. This makes this cake soft and tender.
Most cakes in Sweden don’t use frosting. I like to top my cake with a little cinnamon whipped cream. Then top the whipped cream with a little shake of cinnamon to top it off. It is really good with a cup of coffee in the morning. I like to use the 3 cup bundt pan as it is big enough for my family of 4 yet small enough not to have a ton of leftovers or cake for days. I don’t like eating the same thing every day. 8 servings
Nutritional Facts based on 8 servings
Prep Bundt Pan
1 teaspoon coconut oil
3 tablespoons almond flour
Prep 3 cup bundt cake pan by greasing and flouring the pan. First smear the coconut oil all over the inside of the pan making sure to get all the nooks and crannies.
Once greased place almond flour inside pan and shake and turn the pan until all the sides, nooks and crannies are floured. Set pan aside
3/4 cup monk fruit sugar
1 1/4 cup cassava flour
2 teaspoons baking powder
1/4 teaspoon ginger
1 tablespoon cinnamon
1 teaspoon cardamon
1/2 cup milk
6 tablespoons sour cream
1/2 cup melted coconut oil
Preheat oven 350. Mix eggs and sugar together.
Blend flour, baking powder, and spices together in a bowl.
Mix milk and sour cream together.
Next, blend together the egg mixture and the milk mixture together.
Blend egg mixture with the coconut oil until thoroughly combined.
Blend the liquid egg mixture with the flour and spices until combined.
Pour batter into the oiled and almond floured bundt pan. The batter will be a little thicker than what you are used to for normal cake batters.
Place bundt pan on top of a baking pan (in case of the cake overflowing it will make the oven easier to clean.
Place baking pan into the oven and bake 30 to 40 minutes. Test with a toothpick. If the toothpick comes out clean then it is ready to take out of the oven. Remove from oven and let sit 5 minutes. Flip the bundt pan out onto a plate.
Can be topped with Cinnamon Whipped Cream and a shake of cinnamon spice.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 16 g||25 %|
|Saturated Fat 13 g||63 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 47 mg||16 %|
|Sodium 41 mg||2 %|
|Potassium 52 mg||1 %|
|Total Carbohydrate 16 g||5 %|
|Dietary Fiber 2 g||6 %|
|Sugars 1 g|
|Protein 2 g||4 %|
|Vitamin A||3 %|
|Vitamin C||3 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|