Gingerbread Bundt Cake

–Our Gingersnap spice blend just might be my favorite blend in our Sweet Pack. That was a blend that I really wanted to make, not for you, but for myself. Is that okay to say? 😉 Everything we make is, of course, for all of you, but I hold a special place in my heart for our Gingersnap blend.



Simple Mills is one of our favorite brands in the healthy food world. We purchase their crackers often, and enjoy them with Kite Hill Cream Cheese Style Spreads, and sometimes smoked oysters if we are trying to be super Paleo nutrient density eaters.



I recently baked the Simple Mills cake mixes for a joint birthday celebration for me, my best friend Sam, and my mom’s boyfriend, Jason. The cakes were a huge hit. Everyone loved them, and I loved the ease of being able to make a delicious Paleo-friendly cake, without having to worry about if it would turn out okay. The cakes turned out more than okay, and even my non-Paleo great uncle told me that he wanted to tell all of his friends that if they needed a cake, to call me. He’s the cutest.



Baking is one of my favorite things to do. It brings me so much joy, and that is something I’m trying to channel more of in my life right now. Do things that bring me joy. There is a reason for this, but I won’t get into that right now. Baking brings me joy. I’m an artist at heart, and being able to create something beautiful with food is one of my greatest pleasures.



We decided to team up with Simple Mills this fall, and create a couple beautiful and delicious recipes for all of you (watch for a giveaway and recipe from them later this month!) I decided to make a gingerbread bundt cake using their Vanilla Cupcake and Cake Mix, and our Gingersnap blend. Baking it in a bundt pan was effortless. It required more baking time than instructed, but that was to be expected. It turned out so cute, and delicious!



I topped the bundt cake with a maple glaze. For this I used real organic powdered sugar, maple syrup, vanilla, and some almond milk. It was perfect over the gingerbread cake. You could absolutely enjoy this cake without the glaze, but it makes for a really nice presentation, and delicious flavor if you are bringing this cake to a gathering.


I really enjoyed making this cake, and I know you will to!



Gingerbread Bundt Cake

This delicious and beautiful bundt cake is the perfect dessert to bring to your favorite holiday gathering! Our Gingersnap spice blend brings wonderful flavor and aroma to this moist holiday cake. See this recipe video: https://youtu.be/FCfCQHuFmYQ

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to bake at 350 degrees, and grease a standard size bundt pan.
  2. In a small saucepan, melt the brown butter ghee for the cake mix. Remove from heat and allow to cool.
  3. In a medium size mixing bowl, combine the ingredients for the cake mix, adding molasses and Gingersnap spice blend to the mixture.
  4. Add the cooled ghee, and blend with a hand mixer until smooth.
  5. Pour the batter into your bundt pan, and bake for about 60 minutes, or until a toothpick inserted comes out clean.
  6. While the cake is baking, prepare the maple glaze by whisking together the powdered sugar, maple syrup, vanilla, and almond milk.
  7. When the cake has finished baking, remove from the oven, and allow to cool for 10 minutes in the pan. Carefully transfer the cake to a wire rack on top of a baking sheet, and allow to cool completely.
  8. Drizzle the cake with the maple glaze, and place in the fridge to set.
  9. Once the glaze has set (about 30 minutes), glaze again, and place in the fridge once more.
  10. Remove the cake from the fridge to come to room temperature before serving.
Primal Palate Spice Blends

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