Preheat oven to 350°F. Grease fluted (Bundt) pan – Coconut oil spray works great! Set aside.
In a medium sized bowl whisk the All Purpose Baking Mix, baking powder, cinnamon, allspice, cloves, and nutmeg. Set aside.
Place the shortening and sugars in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for one minute. Add the eggs. Mix until combined, about 1-2 minutes.
Add the dry ingredients and the buttermilk (or cashew yogurt) by alternating - starting and ending with the dry ingredients.
Once all of the dry ingredients have been added, mix on low speed until JUST combined!
Pour the batter into the prepared fluted pan. Bake for 45-50 minutes – until a toothpick can be inserted and removed clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. After 10 minutes, turn the cake out onto a wire rack to cool until a bit warmer than room temperature.
Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 1-2 minutes or until smooth.
Add the vanilla and powdered sugar. Mix until combined
Add milk until you reach desired consistency.
(adapted from a recipe on saltandbaker.com)
Ingredients
Directions
Preheat oven to 350°F. Grease fluted (Bundt) pan – Coconut oil spray works great! Set aside.
In a medium sized bowl whisk the All Purpose Baking Mix, baking powder, cinnamon, allspice, cloves, and nutmeg. Set aside.
Place the shortening and sugars in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for one minute. Add the eggs. Mix until combined, about 1-2 minutes.
Add the dry ingredients and the buttermilk (or cashew yogurt) by alternating - starting and ending with the dry ingredients.
Once all of the dry ingredients have been added, mix on low speed until JUST combined!
Pour the batter into the prepared fluted pan. Bake for 45-50 minutes – until a toothpick can be inserted and removed clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. After 10 minutes, turn the cake out onto a wire rack to cool until a bit warmer than room temperature.
Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 1-2 minutes or until smooth.
Add the vanilla and powdered sugar. Mix until combined
Add milk until you reach desired consistency.
(adapted from a recipe on saltandbaker.com)