Gluten-Free Swedish Cinnamon Cake or Pepperkaka

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Gluten-Free Swedish Cinnamon Cake or Pepperkaka is a Swedish traditional cake full of cinnamon flavor. Needless to say, it can be eaten with or without whipped cream or whipped coconut cream.

While I don’t eat grains I still do crave cake, muffins, and other forms of dessert. Believe it or not many people confuse this cake with a gingerbread cake. This is more of a cinnamon cardamom cake. The flavors blend really well together and are unbelievably Swedish. 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 drinkable yogurt. Therefore, I recreate Fil milk by combining sour cream and milk which also makes this cake soft and tender.

Most cakes in Sweden don’t use frosting. However, I like to top my cake with a little cinnamon whipped cream.  Not to mention, it is really good with a cup of coffee in the morning. In fact, 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

Prep 3 cup bundt cake pan by greasing and flouring the pan. 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

Nutritional Facts based on 9 servings

Gluten-Free Swedish Cinnamon Cake or Pepperkaka

Ingredients:

2 eggs

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

Directions:

First, preheat oven 350. Prep 3 cup bundt cake pan by greasing and flouring the pan.

Set pan aside. Mix eggs and sugar together. Next, 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.

Finally, 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 the 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.