This is the cake I imagine would be on every family’s Christmas table from the time of Tiny Tim to Julia Child. This is the cake that would come from Grandma’s well worn cookbook, containing permanent smears of cinnamon and cloves on it’s pages. This is the cake I imagine was served at holiday parties like in the movie “Little Women” with the ginormous amount of powdered sugar (and an equally good dose of Christian Bale). This feels effortless enough to invite friends over for hot drinks and sweet cake.
Every winter, we like to turn to classic recipes made year after year… comfort foods we can enjoy with old movies, good books and the roaring fire. If we don’t have those kinds of holiday recipes in our lives, let’s start today!
One secret of traditional baking is buttermilk. We never seem to have it on hand but since we need fresh lemon zest in this cake to make those spices really pop, adding lemon juice to any milk (dairy or non-dairy) does a superb job!
Once the buttermilk is made, this cake goes pretty quickly. Cream butter and sugars together and whisk spices and flour together. Use fresh grated nutmeg if you have it!
When the batter is made, it might not feel like it’s enough for a Bundt cake but the eggs and rising agents make this cake bake up golden and beautiful. Please generously butter your cake pan and dust with flour before hand so the cake comes out in one piece. We’re not about to waste all those beautiful spices to a broken cake!
Our favorite part is dusting the top with “sugar”. Second, is slicing the beautiful ring. This cake is generously spiced and for that we love it… but make sure to give it a good dusting of xylitol. The sweetness balances everything. It’s the finishing touch!
This sugar-free spice cake is the perfect blend of holiday cheer, buttermilk and spice. The bundt cake shape is extra homey and was practically invented to slice, grab, share and be paired with your favorite winter drink. Here’s to traditions!
Buttermilk Spice Bundt Cake
3/4 cup plus 2 Tablespoons Coconut Sugar
1.5 Tablespoons Raw Honey or Maple Syrup
1/2 cup Unsalted Butter, softened (can use vegan butter)
2 Large Eggs, room temperature (please use 3 eggs if smaller)
2 cups White Wheat Flour
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
heaping 1/4 teaspoon Allspice
1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice
1 teaspoon Lemon Zest
1/2 teaspoon Vanilla Extract
1/2 cup Sugar-Free Powdered Sugar
Pre-heat the oven to 350 degrees. Grease a Bundt cake pan with oil or butter and dust 1 teaspoon or so of flour over the oil.
In a mixing bowl, cream together the sweeteners and butter until light and fluffy. Add the eggs, lemon zest and vanilla and mix to combine. Scrape the batter around edge of the bowl and mix until batter is smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda and spices. Add a third of the dry ingredients to the butter mixture then alternate with 1/3 of the buttermilk and continue until all is incorporated. Mix just until incorporated.
Pour batter in a greased bundt cake pan and bake for 30-34 minutes until a toothpick inserted in the center comes out mostly clean. Allow cake to cool at least 10 minutes in the pan before removing. Allow cake to cool at least another 5 minutes before dusting with xylitol. This cake can be served warm or at room temperature. Please serve immediately after dusting with xylitol if serving warm.