Cinnamon-Apple-Nutbutter Bundt Cake
1 1/2 cup cashew meal (or other nut or seed flour)
1/2 cup arrowroot flour
1 teaspoon baking soda
2 pastured eggs
1/3 cup raw organic honey
1/3 cup organic unsweetened applesauce
1/2 cup + 2 tablespoons non-dairy milk
3 tablespoons oil
2 teaspoons organic cinnamon
Toppings:
1/3 cup Cashew Butter Mixed with 2 tablespoons honey and 1/2 teaspoon vanilla extract
Fresh Organic Apple, finely diced
Directions:
In a large mixing bowl, sifted together with a fork or a whisk all of your dry ingredients. Add in the wet ingredients for the cake and mix to combine.
Transfer to a silicone bundt cake pan. Bake for 38-42 minutes at 375 degrees.
Let cool for 10 minutes or so before turning the bundt out onto a cake platter.
In a separate dish, mix your nutbutter and honey and vanilla extract. Transfer it to a piping bag or a zip-top bag with the corner cut off and pipe your thick drizzles onto the cake. Finish off with a sprinkling of fresh diced apple and a sprinkle of cinnamon.
Canaries in the Kitchen 