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!

vegan gingerbread bundt cake

This recipe is sponsored by iHerb.

You didn’t think I’d let December slip by without sharing one more 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, to gingerbread donuts, and now just to top it off, some gingerbread CAKE. 

Because friends, did the holidays really even happen if there is no cake involved? 

I’m so excited to be partnering with iHerb on this blog post! I’ve been shopping on iHerb for years for everything from my recipe ingredients to my vitamins, to my natural deodorant. Basically, they bring the best value in natural products to people all over the world…so basically they’re my one-stop healthy shop.

iHerb offers a triple guarantee to all of their customers to ensure that you are 100% satisfied. This triple guarantee includes: 

  1. A value guarantee: ensure that you will receive the best overall value for over 30,000 brand name natural products 
  2. A quality guarantee: all products are guaranteed to be authentic brands sold in the U.S market and are shipped directly from climate controlled warehouses
  3. Delivery guarantee: the products are guaranteed to arrive on your doorstep and you’ll be provided with discounted shipping. 

For this vegan gingerbread bundt cake, I ordered all the main baking goodies needed for this recipe. Flour, sugars, molasses, spices. So no going to 5 different grocery stores in the middle of winter to hunt for natural and organic products in stock. (Seriously guys, anyone else have this struggle finding natural products at a reasonable price in the grocery stores!?) Being able to order them online=LIFESAVER.

A few notes on the recipe: 

ok, so…vegan gingerbread bundt cake! Simple and straight forward ingredients, but let’s get to a few important tips.

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!) 

I’ve tested out this recipe using both solid and melted coconut oil, and both turn out well! For the recipe itself though, I prefer using solid coconut oil to cream together with the sugar. When you add in the rest of the wet ingredients, you may see some little speckles of the coconut oil throughout the mixture. Don’t worry! Everything will incorporate when you mix in the dry ingredients. 

Now, moving onto the question on everyone’s mind: how to remove a bundt cake from the pan? 

I’ve got you covered! 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
  2. Dust the pan with cocoa powder (or flour) 
  3. After baking, let the bundt cake cool for exactly 10 minutes 
  4. FLIP! 

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.

If you’re interested in using the exact products I’ve used in the recipe iHerb offers discounts to all customers and a $5 discount on orders of $40+ to new customers! CLICK HERE to check it out!

Alright loves, onto the recipe! XO

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vegan gingerbread bundt cake

Vegan gingerbread bundt cake

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 45 minute
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

A super soft and moist vegan gingerbread bundt cake that’s perfect for the holidays!


Scale

Ingredients

Bundt cake: 

Chocolate glaze: (optional) 


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.

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.


Nutrition

  • Serving Size: 1 slice
  • Calories: 389
  • Sugar: 29g
  • Fat: 17g
  • Saturated Fat: 12g
  • Carbohydrates: 59g
  • Fiber: 5g
  • Protein: 5g

Keywords: Vegan bundt cake recipes, healthy gingerbread cake recipe