Holiday times means we must always have sweets! Fluffy and moist gingerbread bundt cake with a sweet glaze makes this cake perfect for Christmas.

overhead shot of vegan gingerbread bundt cake

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 vegan gingerbread bundt cake

Ingredients for gingerbread bundt cake

Cake:

  • all-purpose flour
  • baking soda
  • baking powder
  • salt
  • cinnamon
  • ginger
  • nutmeg
  • allspice
  • ground cloves
  • unsweetened vanilla almond milk
  • apple cider vinegar
  • vegan butter (I like Earth Balance Sticks, Miyokos, or Country Crock Plant Butter)
  • brown sugar
  • molasses

Glaze:

  • powdered sugar
  • unsweetened vanilla almond milk
  • vanilla extract

bundt cake pan with butter and flour coating the inside

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.

vinegar being poured into measuring cup with almond milk

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.

instructions on how to make gingerbread bundt cake

  • 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.

cake batter in bundt cake pan

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.

glaze being poured on a bundt cake

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.

bundt cake on cake stand

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.

two slices of gingerbread bundt cake on pink plates

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.

slice of bundt cake on a cake server

Substitutions:

  • 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)

overhead shot of a gingerbread bundt cake with a slice taken out

This vegan gingerbread bundt cake recipe is perfect for Christmas or any holiday party. It’s a show stopper dessert everyone will enjoy!

close up of a slice of gingerbread cake on a pink plate

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:

bundt cake on cake stand

Vegan Gingerbread Bundt Cake

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Fluffy and moist vegan cake packed with spices is the perfect Christmas cake recipe! Paired with a simple glaze, this bundt cake is the perfect dessert to make for the holidays.
Course Dessert
Cuisine American, Vegan
Keyword gingerbread recipe, vegan bundt cake, vegan christmas cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 464kcal
Author Amanda

Ingredients

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

Glaze:

  • 2+1/2 cups powdered sugar
  • 1/4 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract

Instructions

  • 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.

Notes

You can use a 9-inch cake pan or 2 8x4" loaf pans instead of a bundt cake pan.

Nutrition

Serving: 1slice (1/8 cake) | Calories: 464kcal | Carbohydrates: 73.4g | Protein: 4.3g | Fat: 17.3g | Saturated Fat: 6.1g | Sodium: 330mg | Fiber: 1.7g | Sugar: 38g | Calcium: 175mg | Iron: 3mg
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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