You might already be overwhelmed with all the Christmas related things coming out of all the blogs and magazines, but even if that’s the case, I’ll take my chances and add one more Christmas recipe to the pile of inspiration. For the sake of this date bundt cake and the possibility that you’ve been looking for one.
My ongoing master’s thesis has made it easy to not get too excited about Christmas but luckily I’ve managed to do a few small things to bring out that festive vibe. For the first time in my life, I got us a Christmas tree! And during the process, I managed to surprise both myself and my husband by getting a two-meter tree instead of a very small one, which we kind of had agreed one. Oops. But anyhow, there it is in our living room standing tall and gorgeous with its lights and two ornaments, as that’s all we have. But I think it’s plenty and totally enough for now.
When it comes to the food at the Christmas table, I’m usually the one to make a few salads and some sort of a dessert or baked good, and that’s the plan this year too. I was on dessert duty for a Christmas party last weekend too and decided to make something a bit more traditional and ended up baking a bundt cake. The recipe is from the lovely Christmas Book, which I’ve been reading before going to sleep for a while now and then dreamt of all the delicious Christmas food. The book is filled with Virpi’s gorgeous recipes and Riikka’s beautiful photos of a snowy Finland and some easy diy gifts and decorations for Christmas. I definitely plan on trying the homemade scented candles, rose body scrub and the homemade oat yogurt and oat and sweet potato bake. The licorice and plum jam is to die for and already a favorite.
In the book this cake is a actually made with pears, but as my pears turned out to be still very raw, I decided to skip them and added a banana and more dates instead. The cake turned out super moist and filled with christmassy flavors, which made it very delicious and right up my alley. I actually made another cake straight away and put in the freezer to wait for the weekend, so that I won’t have to everything from scratch on the last day. I also made a quick coconut cashew cream to serve with the cake for the party and it was a lovely add for it, but this one’s great just as it is too. But a steamy mug of mulled wine or hot chocolate wouldn’t hurt, especially if you ask me :)
Thank you for the past year and for reading this blog, it means the world to me. I’m sending you lots of love for Christmas and some sparkles for the New Year! Have a good one, friends! xo
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!
Date Bundt Cake (gf + v)
notes: I’ve made the cake both with the flaxseed mixture and the eggs and it works well with both. the original recipe had only oat and buckwheat flour but I used almond flour too, as it brings a lovely flavor and I like it on cakes.
into an 8-inch / 22 cm bundt pan
1/4 cup ground flaxseed + 1/2 cup water (or two eggs)
3/4 cup gluten-free oat flour
1 1/4 cup almond flour
1/2 cup buckwheat flour
2 tsp baking powder
1 tsp ceylon cinnamon
1/2 – 1 tsp gingerbread spice
1 tsp vanilla powder
a small pinch of salt
1 ripe banana
3 dl coconut milk
1 dl coconut oil
5 rkl maple syrup (or coconut syrup or honey)
14 fresh and soft dates, pitted
1. Preheat the oven to 350 F / 175 C degrees. Grease the cake tin with coconut oil and sprinkle a bit of flour to the bottom. Combine the flaxseed with the water in a small bowl, and let it thicken up for a few minutes. In the meantime, mix all the dry ingredients in a large bowl.
2. Add the banana, coconut milk, coconut oil, maple syrup and dates in a blender and blend until smooth. (If you use eggs instead of the flaxseed, add them into the blender too.) Pour the banana mixture to the dry ingredients, add the flaxseed and mix well.
3. Pour the batter into the cake tin and bake in the oven for about 50 to 55 minutes.The cake is ready when it has a golden brown color and a toothpick comes out nearly clean. Take the cake from the oven and allow to cool for about 10 minutes before turning the cake pan upside down. Let the cake cool completely before serving. Store the cake in the fridge.