Gluten Free Gingerbread Bundt Cake

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!

INGREDIENTS

COMBINE DRY INGREDIENTS: 

Preheat the oven to 350 degrees Fahrenheit. Grease a bundt cake pan and set it aside. In a large bowl, whisk the flour, baking powder, baking soda, spices, and salt.

CREAM BUTTER & SUGAR:

In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar over medium speed until light and fluffy. Alternatively, you can use a large bowl and an electric hand mixer.

ADD MOLASSES:

Whisk the molasses into the butter mixture, then add the apple sauce.

ADD ALMOND MILK:

Add the almond milk and half of the flour mixture. Whisk until incorporated.

ADD DRY INGREDIENTS, PREP FOR BAKING:

Add the remaining dry ingredients to the wet mixture and mix until a smooth batter forms. Pour the vegan ginger cake batter into the prepared bundt pan.

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