Twice Baked Potato Casserole

Paleo Sticky Spice Cake

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Ingredients

  • 1½ cups unsweetened almond milk
  • 1½ tsp. lemon juice
  • ⅓ cup unsweetened applesauce
  • 1 tsp. TRK Pure Vanilla
  • ½ cup agave syrup
  • 1 egg
  • 3 cups almond flour
  • 1 cup potato starch, or corn starch if not paleo
  • ⅓ cup TRK Arrowroot
  • ⅔ cup coconut sugar
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup canned coconut milk
  • 2 Tbsp. pure maple syrup
  • ¼ tsp. TRK Highland Harvested Saigon Cinnamon, plus more for garnishing
  • ¼ tsp. TRK Chinese Ground Ginger
  • ⅛ tsp. TRK Cardamom
  • Pinch of TRK East/West Indies Ground Nutmeg
  • Pinch of TRK Madagascar Ground Cloves

Preparation

  • 1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
  • 2. In a small mixing bowl, combine the milk and lemon juice. Allow it to sit for a few minutes before adding the applesauce, vanilla, agave syrup and egg. Whisk to combine.
  • 3. In a large mixing bowl, mix the almond flour, potato starch, arrowroot, coconut sugar, baking powder, baking soda and salt. Add in the wet ingredients and stir until fully combined with no lumps remaining.
  • 4. Pour into the prepared baking dish and bake for 30-35 minutes until done, or a toothpick inserted in the center comes out clean.
  • 5. While the cake is baking, pour the coconut milk into a medium sauce pan and warm over low heat. Add the maple syrup, cinnamon, ginger, cardamom, nutmeg and cloves and stir until incorporated (about 5 minutes.)
  • 6. Once the cake is done, remove it from the oven and allow it to cool for about 30 minutes at room temperature. Then, using a toothpick, poke holes all over the top of the cake. Make sure you make a lot of holes!
  • 7. Slowly pour the coconut milk mixture over the cake so that the milk soaks into the holes in the cake.
  • 8. Place the cake in the refrigerator and wait at least 2 hours before serving.
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