Gingerbread Oat Flour Bundt Cake

For the Cake

• Oil of choice for preparing the pan
• Heaping 0.5 c nut butter
• 0.5 c dark molasses
• 0.5 c dark maple syrup
• 0.5 c melted coconut oil
• 2 eggs
• 2 tsp vanilla
• 2.5 c regular rolled oats
• 15 cubes of crystallized ginger
• 1 tbsp cinnamon
• 1 tbsp powdered ginger
• 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 confectioner's sugar
• Splash of ginger liqueur (or water)
• Pinch or more of pink pitaya powder
• Big handful of pomegranate arils

1. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan. Use your fingers to ensure oil gets into every little corner.
2. Measure all of the cake ingredients into a blender, putting the wet ingredients in first to facilitate easy blending. Process until you have a thick batter that's homogeneous throughout. It should only take a minute or two in a high-power blender.
3. Pour the batter into the oiled bundt pan. IMPORTANT: Don't over-fill! Leave about an inch and a half of space for the cake to rise, otherwise you'll have a huge mess on your hands. If you have extra batter, put it in a muffin tin and bake a muffin or two.
4. Bake at 350 degrees for about 60-70 minutes until a cake tester or toothpick comes out clean. The edges will brown quite rapidly because of the molassess content, so keep a close eye on it.
5. Cool your cake completely! Resist the temptation to try to extract it from the pan while it's still warm.
6. Once your cake is cool, flip it out onto a plate.
7. To mix the icing, add tiny increments of ginger liqueur (or water) to the confectioner's sugar until you have a thick, drizzly icing. Just add a bit at a time, otherwise the icing can become too runny very quickly. Add a few pinches of pink pitaya powder to color it a delicate pink color.
8. Drizzle the icing across the top of the cake and then garnish it with pomegranate arils before the icing hardens.