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Gingerbread Bundt Cake

Gingerbread is the iconic flavor and aroma of the winter holidays. The distinct molasses scent paired with ginger and spices make for a delightful dessert, and this Bundt cake recipe makes a decadently dense and moist cake that is perfect for a get-together, party, or after dinner dessert. This recipe is also vegan and can be made gluten free!
Course Dessert
Cuisine American
Keyword cake, vegan, veganized
Prep Time - 20 minutes
Cook Time - 50 minutes
Total Time - 1 hour 10 minutes
Servings - 12

Equipment

  • 10-12 cup Bundt pan

Ingredients

Dry Ingredients

  • 2 3/4 cups all purpose flour (or GF baking blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground all spice (or pumpkin pie spice)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper (optional but helps bring out the ginger)

Wet Ingredients

  • 1 cup non-dairy milk (I use Silk's oat milk)
  • 1 tablespoon apple cider vinegar
  • 1 cup unsweetened applesauce
  • 1 1/2 cups brown sugar, packed
  • 1 cup butter, melted (I use Earth Balance vegan butter)
  • 1/2 cup molasses (not black strap)
  • 1 teaspoon vanilla

Maple Glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 3-4 tablespoons non-dairy milk (add more or less depending on desired consistency)

Instructions

  • Preheat oven to 350°F and position a rack to the middle. Liberally spray oil into the 10-12 cup Bundt pan and lightly dust flour, using a flour sifter or fine mesh strainer, to lightly coat the inside of the pan. Place pan on baking sheet and set aside.
  • In a large mixing bowl combine all of the dry ingredients. Stir a couple of times to mix the ingredients. Using a flour sifter or fine mesh strainer, sift the dry mix into a separate bowl, could be the one you use for wet ingredients next. Then transfer back to the original bowl through a second sifting. The reason for this is explained in the blog post.
  • Measure the milk and stir in the apple cider vinegar. Allow to sit while you melt the butter and combine the other wet ingredients. In a medium mixing bowl combine the apple sauce, brown sugar, molasses, and vanilla. Stir in the milk mix and melted butter. Mix well until ingredients are evenly distributed.
  • Combine the wet ingredients into the dry ingredients. The best method is to fold the dry ingredients into the wet using a large balloon whisk until there are no visible clumps. Using a stand mixer or hand held electric mixer often overmixes cake batter and leads to a tough or overly dense cake.
  • Pour the batter into your prepared Bundt cake pan. Tap the pan a couple of times on the counter to remove any trapped air bubbles. Place the pan, on the baking sheet, into your oven on the center rack. Bake for 45-50 minutes. An inserted cake tester or toothpick should come out clean. Allow cake to rest in the pan for 15 minutes before removing. See notes below.
  • Allow cake to fully cool, typically an hour or two, on a wire rack before pouring on the glaze. If the cake is too warm the glaze will soak into the cake and make it overly moist. To make the glaze simply mix the ingredients together until smooth.

Notes

If you try to depan your cake before it's cooled slightly there is a strong possibility that it with break or you'll lose details from the pan. Typically 15-20 minutes of cooling is enough to successfully remove a Bundt cake from its pan. If you wait too long there's a possibility that the cake won't come out of the pan. Worry not! You can loosen up the cake by baking it in the 350 F oven for 5 minutes or putting the pan into boiling water that is 3" high on the pan.