Vegan Gingerbread Bundt Cake

This Vegan Gingerbread Bundt Cake is moist, fluffy and loaded with gingerbread flavour! It’s made with simple healthy(ish) ingredients for a cake that is both delicious and easy to make!

The perfect holiday cake

You didn’t think I’d let December slip by without sharing a gingerbread recipe, did you? 😉

 No. no. no. Because we owe it to the holiday season to celebrate with as much gingerbread as humanly possible. Gingerbread cookies, gingerbread donuts, and now just to top it off, some gingerbread CAKE. 

How to make homemade gingerbread spice

Gingerbread is made with a combination of warming spices and is simple to make yourself. You can of course buy a pre-made gingerbread spice, but for this recipe, I like to use a a combination of spices to make a homemade gingerbread.

Gingerbread is made by mixing a combination of ginger, cinnamon, nutmeg and cloves. For this recipe you don’t need to mix these into a spice blend, since you can just add them all in with the dry ingredients directly.

What molasses to use

There are several different types of molasses out there-which can make it confusing to know which one to use for a Gingerbread cake!

The three main types of molasses you’ll see at the grocery store are Light, Medium, and Blackstrap.

Light molasses is the sweetest, medium is slightly less sweet and more intense in flavour, and blackstrap molasses is the darkest, least sweet, and has a slightly bitter flavour.

You can use any type of molasses in this recipe depending on your preference. If you like a lighter taste and sweeter flavour, go with light molasses. If you like a more rich-tasting cake, you with dark or blackstrap molasses. I personally like blackstrap molasses!

Tips for making this recipe perfectly

• You can use a stand mixer, or just mix the cake in a bowl by hand. Both work well, but I prefer to use a stand mixer. (laziness wins!) 
• You can use either solid or melted coconut oil in this recipe. I’ve tested both out and they both turn out well. I personally prefer using solid coconut oil (why bother melting it?) so it creams together with the sugar.
• Don’t overmix the batter. Mix just until everything is incorporated.

How to remove a bundt cake from a bund pan

Here is how to ensure you’re bundt cake comes out of the pan without breaking:

1. Grease the pan using vegetable shortening right before your ready to bake. It’s important to use vegetable shortening and not oil! This is the *secret* to getting the cake easily out of the pan.
2. Dust the pan with cocoa powder or flour. For this recipe since it’s a darker cake, I recommend dusting with cocoa powder.
3. After baking, let the bundt cake cool for exactly 10 minutes. 
4. Flip and gently tap on the top of the pan to release the cake.

Also remember, the more intricate the design in your bundt pan, the more chance there is for your bundt cake to stick to the pan. So I’d recommend using a pan with a simple design.

More holiday recipes to try

• Pumpkin Spice Latte Cupcakes
• Peppermint Mocha Donuts
• Gingerbread Latte

If you tried this Vegan Gingerbread Bundt Cake or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Vegan Gingerbread Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews

• Author: Jessica Hoffman
• Prep Time: 15 minutes
• Cook Time: 45 minute
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegan

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Description

This Vegan Gingerbread Bundt Cake is loaded with gingerbread flavour and perfectly soft. Top if off with a chocolate glaze if you like!

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Ingredients

Scale 1x2x3x

Bundt cake: 

• 3 cups flour (regular or 1–1 gluten-free flour) 
• 3 tsp baking powder
• 3 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 3/4 cup coconut oil (solid)
• 1 cup organic dark brown sugar
• 3/4 cup molasses (I use blackstrap molasses)
• 3/4 cup unsweetened applesauce
• 1 1/2 cups almond milk
• 1 tsp vanilla extract

Chocolate glaze: (optional) 

• 4 oz semi-sweet chocolate chips
• 1/2 tsp cinnamon
• 1/2 cup coconut milk

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Instructions

1. Preheat the oven to 350 degrees F
2. Mix all the dry ingredients together in a bowl. Set aside.
3. In a stand mixer, mix the coconut oil and brown sugar together until combined and fluffy.
4. Then add the molasses, applesauce and almond milk one at a time mixing until everything is combined.
5. Slowly add the dry ingredients, 1/3 of the mixture at a time while mixing on low, then once incorporated mix on high until everything is well combined.
6. Grease your bundt pan with vegetable shortening, and then sprinkle with a light dusting of cocoa powder to prevent your cake from sticking.
7. Fill the bundt pan and bake for 40-50 minutes until a toothpick comes out clean.
8. Let cool for exactly 10 minutes, before flipping your cake out of the pan.
9. To make the chocolate glaze, melt the coconut chips and coconut milk together then pour on top of the cake once cooled.

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Notes

This cake is DELICIOUS with no glaze at all. You can also sprinkle a light dusting of powdered sugar on the cake or serve it with fresh fruit.

You can use a stand mixer, or just mix the cake in a bowl by hand. Both work well, but I prefer to use a stand mixer. (laziness wins!) 

You can use either solid or melted coconut oil in this recipe. I’ve tested both out and they both turn out well. I personally prefer using solid coconut oil (why bother melting it?) so it creams together with the sugar.

Don’t overmix the batter. Mix just until everything is incorporated.

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Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 27g
• Fat: 17g
• Saturated Fat: 12g
• Carbohydrates: 56g
• Fiber: 5g
• Protein: 5g