Gingerbread Bundt Cake with Pecan Swirl {Paleo}

Ingredients

For 12 servings

• 3 cups blanched almond flour
• 1/2 cup tapioca flour
• 1 1/2 tsp baking powder***
• 1/2 tsp baking soda
• 1 Tbsp cinnamon
• 1 tsp ginger
• 1/2 tsp allspice
• 1/2 tsp fine sea salt
• 5 large eggs (at room temperature)
• 1/4 cup almond milk
• 2 Tbsp Tbsp fresh lemon juice
• 3/4 cup coconut sugar (or maple sugar)
• 1/4 cup blackstrap molasses
• 1/3 cup coconut oil (melted and cooled)
• 2 tsp pure vanilla extract
• 2 Tbsp coconut sugar (or maple sugar)
• 2 tsp cinnamon
• 1/3 cup chopped pecans
• 1 Tbsp coconut oil (melted but cooled to almost room temperature)
• 1/2 cup powdered maple sugar
• 1/2 tsp ground cinnamon
• 3 tsp almond milk (or other non-dairy milk)
• 1/2 tsp pure vanilla extract