Holiday times means we must always have sweets! Fluffy and moist gingerbread bundt cake with a sweet glaze makes this cake perfect for Christmas.
Who doesn’t love a good bundt cake recipe?
Not going to lie, my bundt cake pan doesn’t get as much use as I’d like it to, but man when I use it I’m instantly satisfied.
This vegan gingerbread bundt cake recipe is full of warm, aromatic spices and the results are a soft, fluffy, and moist cake!
Ingredients for gingerbread bundt cake
- all-purpose flour
- baking soda
- baking powder
- ground cloves
- unsweetened vanilla almond milk
- apple cider vinegar
- vegan butter (I like Earth Balance Sticks, Miyokos, or Country Crock Plant Butter)
- brown sugar
- powdered sugar
- unsweetened vanilla almond milk
- vanilla extract
how to make sure a bundt cake doesn’t stick
Make sure you smear the vegan butter in every nook and cranny of the bundt cake pan, then dust with flour. This will ensure the bundt cake comes out beautifully.
How to make gingerbread bundt cake
First, combine the almond milk and apple cider vinegar together and set aside. This makes a vegan buttermilk mixture.
- In a large mixing bowl, combine all the dry ingredients (fig. 1)
- In a separate bowl, cream together the butter and sugar using a hand mixer until nice and fluffy
- Add the molasses and almond milk mixture to the butter mixture and beat until combined (fig. 2)
- Add the dry ingredients to the wet and beat until combined (do not over mix) (fig. 3,4)
The batter should be thick and wet.
Use a rubber spatular to pour the batter into the prepared bundt cake pan. Smooth out the top so it’s an even layer. Bake at 350 degrees Fahrenheit for 40-42 minutes until a toothpick inserted comes out clean.
When should you flip a bundt cake?
Ahh, the most nerve-wracking part of baking a bundt cake is flipping it out of the pan! Let the cake cool for 15 minutes once removing it from the oven. Then flip it over onto a cooling rack. Let the bundt cake cool for at least 2 hours before adding the glaze.
Can I make a bundt cake recipe in a regular pan?
Yes! This recipe should fit into a 9-inch cake pan or 2 8×4 loaf pans perfectly. I would recommend using a thick vegan frosting as oppose to a white glaze like the recipe calls for.
Bundt Cake Storing, Freezing tips
- Bundt cakes can be left at room temperature for 48 hours covered tightly.
- Bundt cakes can be stored in the fridge for about 1 week. Take the cake out at least 2 hours before serving to allow the cake to come to room temperature.
- Bundt cakes can be stored in the freezer for up to 1 month. Wrap tightly in plastic wrap and freeze. To thaw, place at room temperature for 6-8 hours or overnight.
- Swap out all-purpose flour with a gf 1-1 flour to make this bundt cake gluten-free
- Instead of using almond milk, you can substitute with soy or coconut milk (from the carton, not the can)
This vegan gingerbread bundt cake recipe is perfect for Christmas or any holiday party. It’s a show stopper dessert everyone will enjoy!
If you tried this vegan gingerbread bundt cake let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like this vegan dessert recipe, YOU’LL LOVE:
- Vegan Gingerbread Cookies
- Vegan Sugar Cookies
- Vegan Gingerbread Men
- Candy Cane Cookies (Vegan!)
- Vegan Chocolate Peppermint Cookies
Vegan Gingerbread Bundt Cake
- 2+1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1+1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 cup unsweetened vanilla almond milk
- 2 teaspoons apple cider vinegar
- 1+1/2 sticks (12 Tablespoons) vegan butter I like Earth Balance baking sticks or Country Crock Plant Butter
- 1+1/2 cups brown sugar
- 1/2 cup molasses
- 2+1/2 cups powdered sugar
- 1/4 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Smear vegan butter inside your bundt pan then dust with flour. Make sure all parts are fully coated with the butter as you need to be sure your cake won’t stick.
- In a measuring cup add almond milk and apple cider vinegar. Set Aside. This makes a vegan buttermilk mixture.
- In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and ground cloves. I like to sift these to get a fluffy cake, but you can just whisk them together too.
- Add the vegan butter to a large bowl along with the brown sugar and molasses. Beat together for 2 minutes at medium-high speed until well incorporated together and fluffy. You can also use a stand mixer instead of a hand mixer.
- Add in the vegan buttermilk mixture you made with the almond milk/Apple Cider Vinegar. Mix together. Then 1/2 cup at a time, add in the flour mixture. Make sure to just mix it until incorporated. If you overbeat the batter it will become tough.
- Spoon the batter evenly into the cake pan and bake for 40-42 minutes or until a toothpick inserted comes out clean. If your pan is dark non-stick versus light aluminum, start checking it at 35 minutes.
- Cool the cake in the pan for 15 minutes then turn it out onto a baking rack. Allow it to cool for 2 hours.
Make the Glaze:
- Mix together the powdered sugar, vanilla, and almond milk for the glaze and pour it over the cake allow it to drip down.
- Let the cake set out for an hour or so until your icing sets on it. Store leftovers wrapped tightly at room temperate for up to 2 days or store in the fridge for about 1 week.
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