This post is also available in: Suomi (Finnish)
Every year it takes me by surprise: Christmas is here! And even my jetlagged brain has realised that we are at the end of this year too (yaaay for Spring! little early? haha maybe). If we’re being honest here, I have found myself getting less and less excited about Christmas every year. I might even call myself now an anti-christmas person. Whoa. The amount of Christmas decoration we have at home: zero. Gifts bought: zero. Gifts on my wishlist: just one. A sleeping baby. (We do believe in the miracle of Christmas). Luckily kids start to remember things when they’re about three, so I still have plenty of time before that. *Sighs for a relief*
One thing I love no matter the day or the time of the year: food! And baking. It’s relaxing, joyful, and a lovely time to spend time together. I’ve posted some Christmas bakings here in the past years (like this date bundt cake, raw vegan gingerbread cake, and roll cake with plum jam & coconut cream) and now I felt like adding a new cake to the mix. Enter: a really lovely Lingonberry and Coconut Bundt Cake with Caramel Frosting.
I love my super healthy, raw, and vegan goodies, but now I felt like making something a little more traditional. Hence the bundt cake. The cake has coconut in a few different forms – there’s coconut sugar, shredded coconut, and coconut milk – but the flavors don’t come out as too strong, so if you’re not a coco lover, don’t be too frightened to try this one out. Lingonberries are one of my favorite berries during winter, but you could totally go with cranberries too, if they’re more accessible to where you live. But really, the best part of the cake is that date-based sweet caramel frosting, that you’ll just want to eat by the spoonful. Mmm, hello lover.
With caramel frosting in the corner’s of my mouth and a baby in my arms, I wish you all the loveliest Christmas. Eat well and stay cozy! ♡
Lingonberry & Coconut Bundt Cake with Caramel Frosting
notes: my favorite gluten-free flours for baking are almond and rice flour as they make a nice texture, but if you want to try another flour, I’d go with gluten-free oat or buckwheat flour.
into an 8-inch / 22 cm bundt pan
3 organic eggs
3/4 cup coconut sugar
1 1/4 cup almond flour
3/4 cup rice flour
1/3 cup shredded coconut
2 tsp baking powder
1/2 tsp vanilla powder
a pinch of salt
1/2 cup coconut oil, melted
3/4 cup full-fat coconut milk
1/2 cup lingonberries
8 fresh dates
2 tbsp coconut oil
1/2 cup full-fat coconut milk
a pinch of vanilla powder
a tiny pinch of salt
1. Preheat the oven to 180 C / 350 F degrees. Break the eggs into a large bowl and add coconut sugar. Whisk eggs and sugar with an electric mixer for a few minutes until you get a fluffy foam (coconut sugar doesn’t foam as well as white sugar but you should still get a pretty nice foam).
2. Measure almond flour, rice flour, shredded coconut, baking powder, vanilla, and salt into another bowl and mix well. Add coconut oil and coconut milk. Mix in the egg foam. And finally, fold in the lingonberries carefully.
3. Grease the cake tin with coconut oil and sprinkle a bit of flour to the bottom to prevent sticking. Pour the batter to the cake tin and bake for about 50 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 frosting.
4. While the cake is cooling, prepare the frosting. Remove the stones from the dates. Add all the frosting ingredients to a blender and blend until smooth. Spoon the frosting over the cake. Serve and enjoy! If you end up with leftovers, store the cake in the fridge up to 2 to 3 days.