Preheat the oven to 325°F. Grease an 8″ (6-cup) bundt pan generously with Fatworks leaf lard.
Add the kefir, melted leaf lard, eggs, maple syrup, molasses, vanilla extract, and sea salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth.
Combine the almond flour, tapioca starch, cinnamon, ginger, cardamom, cloves, baking powder, and baking soda in a separate bowl. Whisk well.
Add the dry ingredients into the wet ingredients and mix on low speed to incorporate. Move the speed to high to mix until smooth.
Pour the batter into the greased bundt cake pan. Set the pan onto a sheet pan for sturdier inserting/removal from the oven. Bake for 40-50 minutes, or until a toothpick inserted comes out clean. Allow the cake to rest 10 minutes before removing from the pan.
To remove, run a knife gently along the seams at the top of the cake. Place a cooling rack upside down along the top of the bundt and invert the bundt pan onto the rack. Gently tap on the pan until the cake releases (this can take a few tries but it should release intact). Allow the cake to come to room temperature before glazing.
For the glaze:
Add the coconut butter and maple syrup to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until very smooth, at least 1 minute. Add the coconut cream, vanilla extract, and nutmeg and mix again to incorporate. Add the melted butter and mix on high speed until smooth and creamy. Glaze the cake immediately.