- Preheat oven to 350 degrees F and grease bundt pans with butter, or if you prefer olive oil or coconut oil
- In a large bowl whisk together your dry ingredients: almond flour, tapioca starch, coconut sugar, baking soda, salt, and spices
- In a second large bowl mix the wet ingredients with a hand mixer until fully combined: Molasses, butter, eggs, Fairlife whole milk, vanilla, and apple cider vinegar.
- Combine the wet and the dry mix to complete the batter
- Pour into the prepared bundt pans. You’ll want to bake for 25 minutes or until a toothpick or cake tester comes out clean
- When you pull out your bundt cakes, put them on a cooling rack over a baking sheet and let them cool for 10 minutes
- Use your stand mixer with the whisk attachment or a hand mixer to beat your softened, room-temperature cream cheese until fluffy.
- Add 1 ½ cups of powdered sugar and keep mixing until smooth.
- For that lighter touch, add the Fairlife milk instead of heavy cream 1 tbsp at a time depending on how thin you want the glaze. I prefer something a bit thicker.
- This will make enough glaze for the bundt cakes, but you can reserve leftovers for muffins, cinnamon buns, cookies, or scones and the leftover glaze can be stored in a sealed container for a week.
- Use a spoon to pour the glaze over the cakes.
- Sprinkle on the sugar cranberries, cookie crumbs, and sprinkles
Join the conversation