Zevia Ginger Ale Spice Cake
By swapping out that sugar for stevia and Zevia Ginger Ale, you’re reducing the cake by a whopping 1160 calories!
Directions
Cake
- Set oven to 350°F to preheat. Line a bundt pan with coconut spray
- Mix together, flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger
- Using a hand mixer, whip the butter and stevia together. Room temperature butter mixes easier
- Whisk in dry ingredients little by little to combine with wet ingredients, then fill bundt pan with batter
- Bake for about 45-50 mins or until toothpick test comes out clean
- Let cool for about 10 mins then transfer bundt cake to a wire rack
Glaze
- Mix together Zevia Ginger Ale, liquid stevia, and coconut cream
- Drizzle glaze over cake and garnish with flaked coconut
Ingredients
Cake
- 3 cups flour
- 2 1/2 tsp baking powder
- 1 cup room temp. butter
- granulated stevia (equal to 1.5 cups sugar)
- 4 room temp. eggs
- 1 tbsp pure vanilla extract
- 1 cup Zevia Ginger Ale (set aside the rest for glaze)
- 1/2 tsp salt (kosher)
- 1 tbsp dark or light rum
- 1/2 tbsp rum
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1/4 tsp powdered ginger
- 1/2 tsp fresh ground nutmeg
- 1/2 ground cloves
Glaze
- remaining Zevia Ginger Ale (1/4 cup)
- liquid stevia (equal to 1 cup of sugar)
- 1/2 cup coconut cream
- coconut flakes to garnish
