Gingerbread Bundt Cake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This festive Gingerbread Bundt Cake is one of my favorite treats to bake for the holidays! Packed with warm spices, rich molasses, and brown sugar, it’s incredibly moist and full of flavor. The best part? It’s completely dairy-free, vegan, and gluten-free, but you’d never know it! It’s ready in just 1 hour, making it the perfect holiday dessert to share with everyone.
I created this Gingerbread Bundt Cake recipe because I know my audience values not just great flavor but the joy of baking something special for loved ones. This cake is more than a dessert; it’s a centerpiece, a conversation starter, and a memory-maker, much like my puff pastry Christmas tree.
To be honest, it’s pretty easy for me to get inspired about creating recipes, since everywhere I go is a chance to discover something new. Whether it’s the aroma of freshly baked bread at a local bakery, the spices I see beautifully displayed at a farmer’s market, or even the nostalgic flavors of my favorite holiday treats like my Christmas muffins, inspiration is always around me.
👩🏽🍳 Why I Love This Recipe
For me, this cake is like the ultimate holiday gift, it’s like walking into a party with the best wrapped gift under the tree. Every time I bring it to a Christmas gathering, the host’s face lights up, and before I know it, everyone’s asking for the recipe, it’s like unwrapping a delicious surprise that steals the show every time 😉
And that’s not the only reason I love this Gingerbread Bundt Cake. I can prep it in 15 minutes, and as it bakes, my entire home fills with the warm, nostalgic aroma of spices like ginger, cinnamon, cloves, and nutmeg. Over the years, I’ve perfected this recipe to ensure it’s always irresistibly moist, wonderfully fluffy, and bursting with rich molasses flavor. It’s perfect for family gatherings, thoughtful gifting, or simply savoring a slice with a steaming cup of tea on a cozy evening.
My gingerbread cake recipe isn’t just about being gluten-free or vegan, it’s about delivering the joy of the holiday season in every bite. It’s not dry or bland like some allergen-friendly desserts; it’s rich, flavorful, and has a melt-in-your-mouth texture that rivals any traditional cake. And trust me, with its bold flavors and festive presentation, it’s the best Bundt cake to make your holidays unforgettable!
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🥘 Ingredients
For my gingerbread Bundt cake, I like to keep things simple with ingredients you can easily find at your local grocery store. There’s no need to hunt for anything fancy, just a mix of pantry staples and a few holiday favorites.
Gluten-Free Flour: I always use a gluten-free all-purpose blend with xanthan gum to give the cake structure. Bob’s Red Mill’s 1:1 Gluten-Free baking flour is my favorite for its great texture and flavor.
Gingerbread Spices: I use nutmeg, allspice, cinnamon, ginger, and cloves for that classic holiday spice flavor. They’re what make this cake taste like Christmas.
Vegan Butter: Softened vegan butter keeps the cake rich and moist.
Molasses: Dark molasses gives gingerbread its signature flavor and color. Just avoid blackstrap molasses, it’s too bitter for this cake.
Apple Sauce: I love using my apple sauce for natural sweetness and extra moisture. It’s a simple way to keep the cake soft and fluffy.
Almond Milk: Almond milk thins the batter perfectly for a smooth, even bake.
Swaps
Flour: All-purpose flour works just as well if you’re not gluten-free. It’s a simple and reliable option for this cake.
Butter: If you’re not vegan, regular butter or even vegetable oil works perfectly. Both will give the cake a rich, moist texture.
Milk: Whole milk is a great alternative if you’re not vegan. It blends smoothly and helps create the perfect batter consistency.
🔪 How To Make
My gingerbread Bundt cake is one of my favorite holiday recipes because it’s as easy to make as it is stunning to serve. Here is how:
Preheat Oven, Combine Dry Ingredients: First, I preheat my oven to 350°F and make sure to generously grease my bundt pan, trust me, this step is key for that perfect release. Then, I grab a large bowl and whisk together the flour, baking powder, baking soda, spices, and a pinch of salt, it’s like blending the holiday flavors right from the start.
Cream Butter & Sugar: Next, I cream the butter and brown sugar together in my stand mixer using the paddle attachment. If you don’t have a stand mixer, no worries, a large bowl and an electric hand mixer work just as well to get that light, fluffy texture.
Add Molasses: After creaming the butter and sugar, I whisk in the molasses until it’s fully combined, it gives the batter that deep, rich flavor I love. Then, I stir in the applesauce for a touch of natural sweetness and moisture.
Add Almond Milk: Next, I pour in the almond milk and add half of the flour mixture, whisking until everything is just combined. It’s starting to look like cake batter now, and I can already smell those holiday spices!
Add Dry Ingredients, Prep For Baking: Then, I add the rest of the dry ingredients to the wet mixture and mix until I have a smooth, luscious batter. Once it’s ready, I pour the gingerbread batter into my greased bundt pan, making sure it’s evenly distributed and ready for the oven.
Bake Cake: Finally, I pop the bundt pan into the oven and bake the cake for 40 to 45 minutes. I know it’s ready when a toothpick inserted into the center comes out clean, then it’s time to let it cool and enjoy the incredible aroma filling the kitchen.
Let Cake Cool: Once the cake is out of the oven, I let it cool in the pan for about 10 minutes, this step is super important to make sure it sets up properly and doesn’t fall apart.
Then, I gently flip it onto a wire rack to cool completely. Once it’s cooled, I transfer it to a cake plate, sprinkle it with powdered sugar (sometimes I’ll add a glaze if I’m feeling fancy), and it’s ready to serve and enjoy. Yum!
💭 Expert Tips
My #1 Secret Tip for keeping my Gingerbread Bundt Cake perfect every time is to generously grease the bundt pan, trust me, this step makes all the difference! I learned this the hard way after my first attempt left half the cake stuck to the pan (not my finest moment). Now, I never skip this step, and I always use a liberal coat of baking spray to ensure that my cake releases beautifully, with every fluted edge perfectly intact.
Other Tips To Keep In Mind:
- Scrape the Bowl: I always make sure to scrape down the sides of the mixing bowl after adding each ingredient. It helps ensure the batter is evenly mixed for the best texture.
- Curdled Batter: Don’t worry if the batter looks a little curdled when you mix the wet ingredients, it’s totally normal! Once you add the dry ingredients, it will come together beautifully.
- Prevent Over-Browning: If the cake starts to brown on top before it’s fully baked, I just cover it loosely with foil. It keeps the top from overcooking while the inside finishes baking perfectly.
📖 Variations
I’m always impressed by how my Gingerbread Bundt Cake packs all the holiday coziness into every single bite! Want to mix things up? Try some of my favorite twists:
Chocolate: For a fun twist, I swap 1/2 cup of flour with dark cocoa powder and mix in vegan chocolate chips. It turns this gingerbread cake into a chocolate lover’s dream.
Orangey: I like to add a swirl of orange zest to the batter sometimes, it gives the cake a bright, citrusy twist that pairs so perfectly with the warm holiday spices. It’s such a simple touch, but it makes the flavor pop!
🍽 Serving Suggestions
When I host Christmas, this Gingerbread Bundt Cake is always part of the dessert table, it’s a crowd favorite! I love serving it alongside my vegan Pumpkin banana bread and my irresistible vegan fruit cake for a festive spread that has something for everyone. These are also my favorite ways to serve it:
Ice cream: This cake pairs beautifully with so many toppings! My favorites include a scoop of tofu ice cream for an extra indulgent treat.
Vanilla Glaze: For a simple vanilla glaze, I recommend mixing 1 cup of powdered sugar with 2 tablespoons of almond milk and 1/4 teaspoon of vanilla extract. This makes just the right amount to drizzle over the cake for a sweet and elegant finish.
🧊 Storage Directions
Refrigeration: I store any leftovers in an airtight container in the fridge for up to 4 days. It keeps the cake fresh and moist for days of holiday snacking.
Freezing: This cake freezes beautifully! I wrap it tightly in plastic wrap, then in foil, and pop it in the freezer for up to 3 months, perfect for make-ahead planning.
Reheating: To enjoy it warm, I slice the cake and reheat individual pieces in the microwave for 10–15 seconds. It tastes just as fresh and delicious as the day it was baked!
❓Recipe FAQs
What is the difference between a regular cake and a bundt cake?
The main difference between a regular cake and a Bundt cake is the shape. A Bundt cake is made in a round fluted pan with a hole in the middle called a Bundt pan. It resembles a large donut with fluted edges and looks fancy even before it’s decorated. Many cake recipes tend to be more like pound cake in texture, but this isn’t always the case.
How do you make gluten-free cake less dense?
I’ve learned there are plenty of ways to make a gluten-free cake lighter and fluffier, and it all starts with the flour. The brand you use really matters! Gluten-free all-purpose flour is a mix of alternative flours and starches that mimic wheat-based flour. I always look for one with xanthan gum and a good blend of sweet rice flour, brown rice flour, and starch. My go-to is Bob’s Red Mill’s 1:1 Gluten Free Baking Flour, it never lets me down!
Can I make this cake ahead of time?
Absolutely! I often make this cake ahead of time to save myself stress during the holidays. You can bake it up to two days in advance, just store it in an airtight container at room temperature or in the fridge.
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🎥 Watch How to Make It
Gingerbread Bundt Cake
This festive Gingerbread Bundt Cake is one of my favorite treats to bake for the holidays! Packed with warm spices, rich molasses, and brown sugar, it’s incredibly moist and full of flavor. The best part? It’s completely dairy-free, vegan, and gluten-free, but you’d never know it! It’s ready in just 1 hour, making it the perfect holiday dessert to share with everyone.
Servings: 18 servings
Calories: 227kcal
Ingredients
- 3 cups 1:1 gluten-free baking flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp nutmeg
- ½ tsp allspice
- 2 tsp cinnamon
- 2½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp salt
- 1½ cups brown sugar
- ½ cup vegan butter softened
- ¾ cup molasses
- ¾ cup apple sauce
- 1 cup unsweetened almond milk
Instructions
- Preheat the oven to 350 degrees F / 180 C. Grease a bundt pan and set aside.
- In a mixing bowl whisk together the flour, baking powder, baking soda, nutmeg, allspice, cinnamon, ginger, cloves and salt.
- In a stand mixer beat the brown sugar and butter.
- Whisk in the molasses until combined, then the apple sauce.
- Add the almond milk and half of the dry ingredients. Whisk until incorporated.
- Add remaining dry ingredients and mix until well combined.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes or until an inserted skewer comes out clean.
- Allow the cake to cool for 10 minutes before flipping it out on a wire rack to cool completely.
Notes
- Generously grease the Bundt pan, trust me, this step makes all the difference! I learned this the hard way after my first attempt left half the cake stuck to the pan (not my finest moment). Now, I never skip this step, and I always use a liberal coat of baking spray to ensure that my cake releases beautifully, with every fluted edge perfectly intact.
- Don’t worry if the batter looks a little curdled when you mix the wet ingredients, it’s totally normal! Once you add the dry ingredients, it will come together beautifully.
- I always make sure to scrape down the sides of the mixing bowl after adding each ingredient. It helps ensure the batter is evenly mixed for the best texture
- If the cake starts to brown on top before it’s fully baked, I just cover it loosely with foil. It keeps the top from overcooking while the inside finishes baking perfectly.
Nutrition
Serving: 1slice | Calories: 227kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 130mg | Potassium: 286mg | Fiber: 2g | Sugar: 30g
What a wonderful way to have gingerbread as a bundt cake! I rather make the cake than the cookies for my family to enjoy!
I like this cake better than gingerbread cookies too! 🙂 It’s a perfect holiday treat!
I cannot thank you enough for sharing this delightful gingerbread bundt cake recipe! This is going to nearly every holiday get together in my future. Spiced to perfection, this is like Christmas in a cake.
Aw thank you Tara! Appreciate it!
This was amazing and such a treat! Thank you! Everyone in my family loved it.
Sure thing! Thanks for letting me know Shadi!
I love this gingerbread cake, it was so easy to make and tasted so good!
Woohoo! Thanks so much Mandy!
i love this subtle taste of gingerbread in the bundt cake. I didnt have a bundt cake mold but it still turned out wonderful
So glad to hear that Nancy!