A great cake for festivities, bundt cake is always a nice touch for your buffet table, Christmas, Thanksgiving, or just any holidays as an excuse to make this gingerbread and lingonberry bundt cake. Make it within one hour and you can have up to 6 or 8 serves with this bundt cake.

The great thing about this gingerbread cake is that it is gluten-free, while it's heavy on spices it has a sweet touch of banana to even the flavor of it. Instead of using lingonberries in case, they are hard to find or not your cup of tea, you can replace them with other berries, like strawberries or raspberries. It’s a great cake for those trying to avoid sugar. But you can add or make any glaze for it. We will need wet and dry ingredients, also we will make our glaze for the cake.

Rollet oats, cup almond flour, rice flour, baking powder, cinnamon, ground cardamom, ginger, and salt to make our cake base and as our dry ingredients. And ripe bananas, maple syrup, eggs, butter, yogurt, and frozen berries for the cake.

And you will have a glazed gingerbread and lingonberry bundt cake ready to serve. Excellent gluten-free cake for keeping a level of sugar but while still getting a nice delicious cake.

Make it for any festivity or just for a Sunday brunch, it’s a great cake that goes well on any occasion. Don’t worry about making a long and stressful cake recipe on your next feast or family dinner, take some ginger and berries and make this delicious bundt cake instead, easy to make. And the glaze will add that extra flavor. Making every bite a delicious treat for your pleasure.

1. Get the oven at 180 degrees celsius and ground the oats or blend them in a food processor. Add the dry ingredients and combine them together and pour them in a large bowl.
2. Then mix all the ingredients without the lingonberry or berries, mix until get a blended creamy mix. Add both mixes wet and dry ingredients and combine them.
3. Prepare the bundt pan with butter and pour the batter into the pan and let it bake for an hour. Once it's baked make sure it's well cooked by entering a toothpick and checking that it comes out clean.
4. Let the cake cool for two minutes before flipping it, make sure it doesn’t break off while trying to get it out of the bundt pan.
5. Ditch the dates and add them to a pan with medium heat. Pour milk and coconut oil, let everything cook and simmer until you get a thickened glaze.
6. Take it out from the heat, and blend everything together in a blender. Once well smooth pour it over the bundt cake.