2 tablespoons plus 3/4 cup melted coconut oil, divided
1 cup whole-wheat pastry flour
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons cinnamon
2 teaspoons cardamom
1 teaspoon freshly grated nutmeg
1 1/4 cups maple sugar or raw cane sugar
2 cups unsweetened soy or rice milk
1 cup unsulfured molasses (not blackstrap)
2 tablespoons apple cider vinegar
About 2 tsp. powdered sugar
How to Make It
Preheat oven to 350°. Heat the coconut oil by setting it on top of the stove while it's preheating. The warmth will soften it so you can measure it. You can also set the jar in a pot of simmering water, which is faster.
Spread pecans on a rimmed baking sheet and toast until fragrant, about 5 minutes. Transfer to a frying pan; add coconut oil, maple sugar, and sea salt; and stir to coat nuts. Cook over medium heat, until nuts smell toasted and coating is caramelized, about 5 minutes. Spread nuts on parchment paper, separating slightly, to cool. Chop 1 cup nuts.
Grease a 10-cup Bundt pan with 2 tbsp. coconut oil. Sift flours, baking soda, and spices together into a large mixing bowl. Add maple sugar, stirring to blend.
Mix soy milk, molasses, 3/4 cup coconut oil, and the vinegar in another bowl. Stir wet ingredients into the dry, mixing to combine (a few lumps are okay). Fold in reserved chopped nuts.
Pour batter into prepared pan. Bake until a toothpick stuck in center comes out clean, about 1 hour.
Let cake cool 15 minutes in the pan, then invert onto a cooling rack. When cool, dust with powdered sugar. Serve with more nuts on the side.
*Find at well-stocked grocery and health food stores.