December is all about gingerbread, so naturally I had to have a classic gingerbread cake recipe for you guys! Why does gingerbread season have to be so short?!? This vegan gingerbread bundt cake is so moist, loaded with all the yummy gingerbread flavors/spices, and such a crowd pleaser! It’s beautiful, yet easy, so all your guests will be so impressed.

This gingerbread bundt cake tastes even BETTER the day after you make it. I would definitely recommend you making it the day before serving. Once the cake has cooled, wrap it up in seran wrap and slice it the next day. Seriously a game changer here! The cake is more moist and the flavors have time to develop even more. Of course, it’s still good day of, but it gets better as it sits!

You can also put a vanilla maple glaze, chocolate glaze, or frosting on the cake too. Personally, I just prefer a light dusting of powdered sugar. I think it is plenty sweet and moist. Seriously, you need to make this! The perfect dessert for Christmas coming up in a short few days! Ah I’m so excited! Tag me on Instagram @nutsaboutgreens if you make it so I can see your creation!

Ingredients

3 cups all-purpose flour
3 tsp baking powder
3 tsp baking soda
1/2 tsp sea salt
2 1/2 tsp ground ginger
1 heaping tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
3/4 cup coconut oil (room temperature solid)
1 cup dark brown sugar (or regular brown sugar)
3/4 cup molasses (not blackstrap)
3/4 cup unsweetened applesauce, room temperature
1 1/2 cups unsweetened almond milk, room temperature (or any nut milk)
1 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees F.
Mix all the dry ingredients together in a bowl until well combined. Set aside.
In a stand mixer, with the paddle attachment, mix the coconut oil and brown sugar together until well combined and fluffy. About 2 minutes.
Then add the molasses, applesauce, and almond milk one at a time mixing until everything is combined. Remember to make sure these ingredients are all room temperature so the coconut oil doesn’t harden up and clump. It’s okay if there are tiny white specks of coconut oil after adding the wet ingredients, but you don’t want large clumps.
Slowly add the dry ingredients, 1/3 of the mixture at a time while mixing on low, then once incorporated mix on high briefly until everything is well combined. Don’t over mix.
Grease or spray your bundt pan very well. Pour batter into the bundt pan and bake for 40-45 minutes until a toothpick comes out clean.
Let it cool for 10 minutes before flipping your cake out of the pan. Cool completely on a wire rack. The flavor of the cake is even better the next day. If you can wait, wrap this up in seran wrap overnight, then slice the next day. I promise you, it’s worth it!!!!
(recipe adapted from Choosing Chia)

Servings: 8

Author: valeria.chao

Vegan Gingerbread Bundt Cake