Ingredients
- 3 cups (444g) 1 to 1 Gluten Free Baking Flour
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 1/2 tsp sea salt finely ground
- 1/4 tsp nutmeg
- 1 tbsp fresh rosemary minced
- 1/2 cup (57g) toasted pecans chopped or any other nuts
- 1 1/2 cups (300g) granulated cane sugar
- 1 cup (224g) coconut oil melted
- 3/4 cup (170g) ripe banana, mashed about 2 medium bananas
- 3 (150g) large eggs room temperature
- 1 tsp vanilla extract
- 2/3 cup (158ml) almond milk
- 1/2 cup (150g) fresh cranberries approximately 1.5 cups
Frosting
- 240g cream cheese
- 1/4 cup (57g) butter room temperature
- 2 cups (340g) powdered sugar
- 1/2 tsp vanilla extract
- 3 tbsp (42g) lemon juice
- fresh cranberries for topping
- fresh rosemary for topping
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Preheat the oven to 180C. Sift together the flour, cinnamon, baking soda and nutmeg. Stir in the rosemary and pecans or any other nuts.
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In a large mixing bowl or a bowl of a stand alone mixer, beat together the coconut oil and sugar. Add in the mashed banana and vanilla and mix until combined. Add the eggs in one at at time, mixing between each until well blended.
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Remove 2 tablespoons of the dry mixture and place it in a bowl with the cranberries and toss and coat cranberries. Set aside.
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Gradually add the dry ingredients to the wet and alternate with almond milk, whisking just until combined after each addition and the batter comes together. Fold in the cranberries.
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Spray a bundt cake pan with non-stick spray. Transfer the batter to the pan and bake for 50-60 minutes and the cake is cooked through. Let the cake cool in the pan for 30 minutes before flipping the cake out onto a serving dish.
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Cream butter and cream cheese together. Add powdered sugar, vanilla and lemon and beat for several minutes, until smooth and fluffy. Transfer the frosting to a piping bag or large plastic zip bag and cut the corner to create your own piping bag and frost cake. Top with fresh cranberries and rosemary.
