Gluten Free, Tiger Nuts Winter Spice Cake & Hot Cake Sauce


Tiger Nuts Chef Kimberly has come up with this terrific Gluten Free Tiger Nuts Winter Sauce Cake with Hot Sauce, and it will be a huge hit in you house too, if you bake it can be the perfect addition to your Holiday repertoire.

Keeping in mind the dietary restrictions of family & friends, over the Holidays, doesn’t have to be a chore, boring or sub-par, when it comes to cooking & baking.

This cake may be gluten free, but it’s every bit a delectable bake in its own right – now top that with a hot cake sauce & you’re on your way to a Happy Holiday Season!

In this recipe, Chef Kimberly use Organic Tiger Nuts Flour, which is not only nut-free, but gluten-free, & cholesterol-freetoo. Made from ground up tiger nuts, this flour is light & super versatile for baking & cooking, alike!


Prep Time: 20 minutes
Bake Time: 45 – 60 minutes at 350 degrees F
Yield: 1 cake using a tube pan

The ingredients & instructions are listed below the video for measurements & directions. 


* Note: It is important to have all ingredients at room temperature before you begin.

Gluten Free Tiger Nuts Winter Spice Cake + Hot Cake Sauce -


  • Note: Have available a greased 9 inch tube pan, or 8 inch or 10 inch fluted tube pan.
  1. Preheat oven to 350 degrees F.
  2. In a bowl, whisk together until thoroughly combined, the following dry ingredients: tiger nuts flour, baking powder, baking soda, nutmeg, cinnamon, cloves, pumpkin pie spice, ginger, cayenne, salt & orange zest. Set aside.
  3. In a large bowl, beat butter until creamy, using a mixer or hand mixer.
  4. Gradually add brown sugar, and beat on high speed until light & fluffy –about 2-4 minutes.
  5. Beat in egg yolks, one at a time, and then beat in, vanilla extract & pumpkin purée.
  6. On low speed, add the flour mixture in 4 parts, alternating with the egg nog, and beat until smooth.
    • Note: Be sure to scrape the sides with a rubber spatula, to ensure all the flour has been incorporated.
  7. Add orange juice & beat until smooth.
  8. Gluten Free Tiger Nuts Winter Spice Cake + Hot Cake Sauce -                                                                                  Using clean beaters, in another clean bowl & on medium speed, beat egg whites & cream of tartar for 30 seconds.
  9. On high speed, gradually add white sugar to the egg whites, and continue to whip until stiff peaks form, but the whites are not dry.
  10. With a rubber spatula, fold 1/4 of egg whites into the flour & egg mixture, until well dispersed. Fold in the remaining egg whites.
  11. Scrape the batter into the prepared tube pan & spread evenly.
  12. Bake 45 – 60 minutes, or until a toothpick inserted into the center comes out clean.
  13. Gluten Free Tiger Nuts Winter Spice Cake + Hot Cake Sauce -                                                                        Remove cake from oven & cool for 30 minutes. Then, allow to cool upside down, on a wire cooling rack, until cake reaches room temperature.
  14. Run a small, sharp knife around edges of tube pan, before removing cake & turning it out onto a plate or pedestal.

Hot Cake Sauce:

How to Make Hot Cake Sauce -                                                   

This thick, Hot Cake Saucetopping my Winter Spice Cake has just a hint of maple flavor.

This is another dessert that warrants sneaking into the kitchen for a midnight snack. Mom and I often cross paths, during our late night forays into the kitchen for snacks.

Type: Sauce Recipe

Yield: about 2 1/4 cups
Prep Time: about 20 min


  • Gluten Free Tiger Nuts Winter Spice Cake + Hot Cake Sauce -                                            1/2 cup butter
  • 1/4 tsp salt
  • 1 cup brown sugar
  • 1/4 tsp pumpkin pie spice or ground ginger
  • 1 egg
  • 1/3 cup water
  • few drops of vanilla extract
  • 1 tbsp maple syrup
  • 1 tbsp heavy cream


  1. Melt butter in sauce pan.
  2. How to Make Hot Cake Sauce -                                                                                Stir in sugar, maple syrup, pumpkin pie spice or ground ginger, salt & water, and stir until sugar dissolves & thickens somewhat. Remove from heat.
  3. In a small bowl, whisk egg until frothy.
  4. Add a small amount of sauce to frothy egg, and whisk vigorously.
  5. Gradually add egg mixture to the sauce pan, stirring constantly.
  6. Return to heat, and stir until sauce has thickened to the degree desired.
  7. Gluten Free Tiger Nuts Winter Spice Cake + Hot Cake Sauce -                                                                              Remove from heat, and stir heavy cream into the sauce.
  8. Drizzle over or smother your winter spice cake with hot cake sauce, for a positively glorious dessert.

This dreamy sauce can be served drizzled over carrot cake or corn bread, over ice cream, yogurt or to dip fresh fruit, to name a few other uses. Try spiking it with 1-2 tbsp of rum, brandy, bourbon or liqueur of your choice for an adult treat!

How to Make Haskap Lady Apple Brandy - cookingwithkimberly..comThis Gluten Free Tiger Nuts Winter Spice Cake is well complimented by Hot Cake Sauce.

Tiger Nuts Nettle Pizza and Thumbprint Cookies for the Holidays!!!

Tiger Nuts Nettle Pizza


1 cup tigernut flour

1/2 cup gf oats

1 tsp chia seeds

1 tsp flax seeds

1 tsp baking soda

1 Tbsp Apple Cider Vinegar

1/4 tsp salt <br />1/4 cup coconut oil

1/2 cup nettle infusion (or water)

4 tsp warm water

1 tsp coconut sugar

Mix together the flour, oats, sugar, and salt. Add the baking soda and pour the ACV over the soda so that it bubbles. Mix everything together. In a small pot heat the 4 tsp water. Stir in the flax and chia seeds. Poor this into the dry mix (this is your egg replacer). Add the coconut oil and the nettle infusion. Stir everything until you have a smooth dough and then spread it out onto an oil lined pan. Bake the crust at 350 for 5 minutes and then Add the sauce, cheese, and toppings.

Cheese :

1 cup soaked raw cashews

1 Tbsp miso paste

1 tsp Apple Cider Vinegar

Blend everything together in your blender or Vitamix until it makes a smooth paste.


1 can tomato paste

1 tsp Basil

1/2 tsp oregano

1/2 tsp coconut sugar

1/4 tsp salt


1 sliced tomato

1/4 bunch of nettle leaves (wear gloves while working with fresh nettles. They sting!)

1 chopped bell pepper

1/4 cup chopped pineapple

1 lb chopped mushrooms

1 chopped avacado


Tiger Nuts Thumbprint Cookies 

In one bowl Mix together:

2 cups Tiger Nuts flour

1 tsp baking soda

1 Tbsp Apple Cider Vinegar (poured over baking soda)

1/2 tsp salt

1/2 tsp cinnamon


In a separate bowl mix:

1 cup maple syrup

1/2 cup pumpkin seed nut butter (or other nut butter)

2 Tbsp Vanilla

1/4 cup chopped walnuts


On the side for later:

12 small squares or chocolate

Pour the dry bowl into the wet bowl. You shouldn’t need oil because of the nut butter , but if it doesn’t feel sticky enough to you, you can add 1/4 cup coconut oil. Mix everything until you can roll it into small cookie balls. Press your thumb into each cookie and add a chocolate square into the dip.Bake at 350 for 20 minutes. 

Hope you love these as much as we do, ENJOY!

They were given to us by Rebecca from Recipes From My Cauldron and a BIG shout out goes to her!

By the way we are always looking for the ways our customers bake with our Tiger nuts, Tiger Nuts Flour and Oil, so please send us pictures and recipes for us to post on our web site.

WOW Tiger Nuts Banana Bread Muffins!

This is the latest terrific video from our Chef Kimberly, this time it's Tiger Nuts Banana Bread Muffins, and boy do they taste great!

Here's how you can get the very same Premium Organic Tiger Nuts Flour that Chef Kimberly uses, just click on the picture for the Tiger Nuts product you want to order:

Thanks so much for being a Tiger Nuts customer, and if you have any questions, just email us at