Paleo Sticky Spice Cake
1½ cups unsweetened almond milk
1½ tsp. lemon juice
⅓ cup unsweetened applesauce
1 tsp. The Spice Hunter Pure Vanilla
½ cup agave syrup
3 cups almond flour
1 cup potato starch, or corn starch if not paleo
⅓ cup The Spice Hunter Arrowroot
⅔ cup coconut sugar
1½ tsp. baking powder
1½ tsp. baking soda
½ tsp. salt
1 cup canned coconut milk
2 Tbsp. pure maple syrup
¼ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon, plus more for garnishing
¼ tsp. The Spice Hunter Chinese Ground Ginger
⅛ tsp. The Spice Hunter Cardamom
Pinch of The Spice Hunter East/West Indies Ground Nutmeg
Pinch of The Spice Hunter Madagascar Ground Cloves
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a small mixing bowl, combine the milk and lemon juice. Allow it to sit for a few minutes before adding the applesauce, vanilla, agave syrup and egg. Whisk to combine.
3. In a large mixing bowl, mix the almond flour, potato starch, arrowroot, coconut sugar, baking powder, baking soda and salt. Add in the wet ingredients and stir until fully combined with no lumps remaining.
4. Pour into the prepared baking dish and bake for 30-35 minutes until done, or a toothpick inserted in the center comes out clean.
5. While the cake is baking, pour the coconut milk into a medium sauce pan and warm over low heat. Add the maple syrup, cinnamon, ginger, cardamom, nutmeg and cloves and stir until incorporated (about 5 minutes.)
6. Once the cake is done, remove it from the oven and allow it to cool for about 30 minutes at room temperature. Then, using a toothpick, poke holes all over the top of the cake. Make sure you make a lot of holes!
7. Slowly pour the coconut milk mixture over the cake so that the milk soaks into the holes in the cake.
8. Place the cake in the refrigerator and wait at least 2 hours before serving.
Mix in ¾ cup of chopped walnuts or chopped pecans into the cake batter before baking.