Gingerbread Blender Cake (Dairy-Free, Gluten-Free)

For the Cake

• Oil of choice for preparing the pan
• Heaping 0.5 c nut butter
• 0.5 c dark molasses
• 0.5 c maple syrup
• 0.5 c melted coconut oil
• 2 eggs (or flax eggs)
• 2 tsp vanilla
• 2.5 c regular rolled oats
• 15 cubes crystallized ginger
• 1 tbsp cinnamon
• 1 tbsp ginger powder
• 0.5 tsp allspice
• 0.25 tsp cardamom
• 2 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt

For Icing and Topping

• 1 c confectioners' sugar
• 2-4 tsp ginger liqueur (or water)
• Pinch or more of pink pitaya powder
• 0.25 c pomegranate arils

1. Bring all of the ingredients to room temperature.
2. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan.
3. Measure all of the cake ingredients into a high-power blender, putting the wet ingredients in first to facilitate blending. Process until the batter is thick and homogeneous.
4. Pour the batter into the oiled bundt pan, making sure to leave at least an inch and a half of extra space for the cake to rise.
5. Bake at 350 degrees for about 60-70 minutes until a cake tester or toothpick comes out clean.
6. Cool the cake completely, then carefully remove it from the bundt pan.
7. To mix the icing, add the ginger liqueur (or water) a teaspoon at a time to the confectioners' sugar until the icing is thick and creamy. Add a few pinches of pink pitaya powder to create a delicate pink color.
8. Drizzle the icing across the top of the cake and then garnish it with pomegranate arils. Allow the cake to sit at room temperature for an hour or two, until the icing hardens.
9. Store the completed cake in a sealed container in the refrigerator for up to a week.