The holiday season brings a sense of warmth, joy, and indulgence. Among the myriad festive treats, there’s always room for a dessert that satisfies the palate and nourishes the body. This Festive Spice Cake: A wholesome holiday delight crafted with sorghum and almond flours, dried fruits, nuts, and a medley of spices, this cake offers the perfect balance of indulgence and nutrition.
This cake stands apart from traditional holiday desserts because of its thoughtful ingredient list. It embraces less processed, nutrient-dense alternatives to conventional refined flours and sugars. Using sorghum flour adds a rustic, earthy flavor and a gluten-free base, while almond flour contributes a rich, nutty taste and a moist texture. Together, they create a cake that is both hearty and satisfying.
The incorporation of dried fruits like raisins, cranberries, and apricots not only brings natural sweetness but also provides a burst of vitamins, minerals, and antioxidants. These fruits, combined with nuts such as walnuts, almonds, and pecans, add layers of texture and a delightful crunch, making every bite a celebration of flavors.
What truly sets this cake apart is its aromatic blend of spices. Cinnamon, nutmeg, and ginger evoke the comforting essence of the holiday season while offering health benefits such as improved digestion, anti-inflammatory properties, and better blood sugar regulation. Made without wheat flour, this cake is a safe and tasty option for those with gluten sensitivities or celiac disease. The subtle warmth of these spices enhances the cake’s overall flavor profile, making it a festive delight.
Serves - 10 - 12
Preparation Time - 10 Mins
Cooking Time - 50 mins
Total Time - 60 mins
Ingredients
Sorghum flour - 1 cup
Almond flour - 1 cup
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt -1/4
Mixed dried fruits (raisins, cranberries, apricots) -1 cup
Nuts (walnuts, almonds, pecans) -1/2 cup (chopped)
Psyllium husk powder- 1Tbsp
Flax seeds powder- 1 Tbsp
Cinnamon powder – ½ tsp
Nutmeg powder – 1/4 tsp
Dried ginger Powder – ½ tsp
1 ¼ cup almond milk
1/2 cup coconut sugar/maple syrup
2 Tbsp oil
Vanilla extract -1 teaspoon
Directions
Mix Dry Ingredients: In a large bowl, whisk together the sorghum flour, almond flour, baking powder, baking soda, salt, psyllium husk, flax seed powder, cinnamon powder, nutmeg powder, dried ginger powder, and coconut sugar.
Combine Wet Ingredients: In a separate bowl, combine the almond milk, oil, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Add Fruit and Nuts: Stir in the prepared fruit and nuts.
Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour the batter into the prepared pan. Garnish it with pecans. Bake for 50-55 minutes or until a toothpick inserted into the center comes clean. Let the cake cool, and enjoy.
References
The spiced cake was amazing and a great addition to healthy eating while celebrating holidays.
Looks Awesome!! Article is also very up to point and precise. We'll done Shruti!!