Gingerbread Bundt Cake

This festive gingerbread bundt cake is an extra-sweet treat for the holidays! Warm spices, molasses, and brown sugar create a moist but flavorful ginger cake everyone will love. It also happens to be dairy-free, vegan, and gluten-free, but no one will be able to tell!

This moist gingerbread bundt cake recipe strikes the perfect balance of spice and molasses. It’s strong enough for gingerbread lovers but mild enough for kids.

With fluted edges and a deep brown hue, it’s as beautiful as it is delicious! I like to sprinkle it with powdered sugar and pomegranate seeds for a bright and festive color contrast.

– Bundt Cake Pan – Mixing Bowls – High-Speed Mixer – Cooling Rack

Tools Needed For This Recipe

Ingredients

How to Make Gingerbread Bundt Cake Story

 – 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.

– Vanilla Glaze: Top this vegan gingerbread bundt cake with a vanilla glaze!  – Toppings: Sliced bananas, vanilla sauce, cream cheese glaze, caramel, vanilla ice cream, whipped cream, maple glaze, rum glaze, or cream cheese icing all pair well with this ginger cake recipe! – Chocolate Gingerbread Bundt Cake: Swap 1/2 cup of the flour with 1/2 cup of dark cocoa powder. Add 1 cup of vegan chocolate chips.

Variations of Gingerbread Bundt Cake 

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