This recipe can be made using dairy-free by using dairy-free butter, dairy-free cream cheese, almond milk and substituting cashew yogurt for buttermilk.
2tspbaking powder (preferably aluminum and corn free)
¾tspcinnamon
¾tspall spice
½tspnutmeg
½tspground cloves
½cupshortening or butter or coconut oil
1cupgranulated sugar
¾cuplight brown sugar packed
3large eggs at room temperature
1 ⅓cupsbuttermilk
Frosting
4ozsoftened cream cheese
¼cupsoftened butter
1tspvanilla extract
3cupspowdered sugar (preferably corn free)
12tbspmilk – to reach desired consistency
Directions
Cake
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.
Frosting
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