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