Root beer float spice cakes with root beer glaze white
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Root Beer Float Spice Cakes with Root Beer Glaze

The best thing about this cake is that it feels like a warm smile—a really crave-worthy smile.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Root Beer Float
Serving: 8 mini bundt cakes
Calories: 133.6kcal
Author: Taffiny Elrod

Equipment

  • eight 1-2 oz. mini Bundt cake pans or 6 standard muffin cups

Ingredients

CAKE

  • 1 cup fine almond flour (3.5oz)
  • 1 serving Root Beer Float Keto Chow
  • 1/4 cup coconut flour (1 oz)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1 large egg
  • 1/2 cup brown sugar style erythritol blend
  • 1/4 cup sour cream
  • 1/2 cup diet root beer at room temperature

GLAZE

  • 1/2 cup powdered erythritol
  • 2 Tbsp. diet root beer
  • 1-2 Tbsp. heavy cream

Instructions

  • Preheat the oven to 350℉ and set a rack to the center. Grease 8 mini-Bundt pans or 6 muffin cups and place them on a rimmed baking tray.
  • In a medium mixing bowl, whisk together the almond flour, Keto Chow, coconut flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
  • In a separate bowl, beat the egg, then add the brown erythritol and sour cream and mix well. Add the root beer to the mixture and stir well.
  • Combine wet and dry ingredients and stir until ingredients are fully incorporated and there are no lumps remaining. The batter will be thick.
  • Divide the batter evenly among the prepared Bundt pans and smooth into place. Tap the pans lightly on the counter to release any air bubbles.
  • Slide the tray with the filled Bundt pans into the preheated oven and bake for approximately 25 minutes, or until the cakes are browning around the edges, bounce back when lightly touched, and a cake tester comes out clean when inserted into the center of a cake.
  • Transfer the Bundt pans to a cooling rack. When they are cool enough to handle, invert them.
  • Let cool completely and then release the cakes by gently pulling them away from the sides of the pans.
  • To make the glaze, mix the powdered erythritol and the root beer together in a small bowl.
  • Add one Tbsp. of heavy cream and stir. If glaze is too thick to pour over the cakes, add the second Tbsp. of heavy cream.
  • Drizzle the glaze over the tops of the cooled cakes, letting it drip down the sides.
  • Let the cakes sit undisturbed for approximately 30 minutes for the glaze to set before serving.
  • Store in a single layer, in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

Notes

Yield: 8 mini Bundt cakes
Serving: 1 mini Bundt cake

Photos by Sarah DeYoung Photography