All I want for Christmas is a yummy slice of cake in one hand and a warming cup of tea in the other. This vegan gingerbread bundt cake is the perfect treat for this time of year. Packed with spices and so easy to make.
I find that the best way to get into the festive spirit is to bake a gingerbread treat. It doesn’t matter what it is, whether it’s a gingerbread house, gingerbread biscuits, or a gingerbread cake. All will leave your house smelling like Christmas! The warming spices and smell of molasses is enough to leave anyone feeling jolly.
Gingerbread is always my first go-to festive flavour, with chocolate orange being a close second. It never fails to cheer me up and make me feel all warm and fuzzy inside. Last year I made this gluten-free gingerbread bundt cake, which was a hit. I decided to make a non gluten-free version as I always get asked what can be used in place of gluten-free flour for those without allergies.
What you will need to make this vegan gingerbread bundt cake:
Wholemeal spelt flour – much higher in fibre, this makes a great alternative to plain white flour without compromising on taste or texture.
Ground almonds – adds lots of moisture and healthy fats to this cake.
Brown sugar – because any cake needs a bit of sweetness. I like using brown sugar for this recipe as it adds a lovely caramel flavour that complements the spices so well.
Spices – ginger, cinnamon, allspice and cloves are essential for any gingerbread recipe!
Ground flaxseed – mixed with water, flaxseed is used as a binder in the place of eggs. You can use 2 regular eggs instead if you don’t need the bake to be vegan.
Molasses – the thick dark syrup adds stickiness and a lovely dark colour that we associate with gingerbread. It also has a deep sweet flavour that also complements the spices.
The glaze is optional, but recommended. You can omit it if you want a lower in sugar option, but it really does add a little extra something. Especially seeing as this is a festive treat that you may be sharing with others. I prefer my desserts not to be super sweet, but my friends/relatives always tell me to add more sugar. It all depends on preference!
Vegan Gingerbread Bundt Cake
The perfect treat to cozy up with on the sofa or to share with loved ones. So easy to make and packed with warming spices and a topped with a simple sugar glaze.
- 225g wholemeal spelt flour
- 100g ground almonds
- 60g brown sugar or coconut sugar, white sugar, etc.
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp cloves
- 2 tbsp milled flaxseed
- 5 tbsp warm water
- 80ml molasses or date syrup
- 120ml coconut oil melted
- 180ml milk of choice
For the glaze
- 35g icing sugar
- 1/2-1 tbsp milk of choice
- Pomegranate seeds Optional
Preheat your oven to 180C/160C fan/350F.
Prepare the flax eggs by mixing 2 tbsp milled flaxseed with 5 tbsp warm water and leave to set for 10 minutes.
In a large bowl, mix together the spelt flour, ground almonds, sugar, baking powder, salt and spices.
Pour in the melted coconut oil, molasses, milk and set flaxseed mixturs. Mix to combine, then pour into a greased bundt cake tin and bake for 35-40 minutes. Leave to cool for at least 30 minutes before removing from the tin.
To make the glaze, mix the icing sugar in a bowl, then add the milk. Start with ½ tbsp and increase if you want a thinner consistency.
Drizzle over the cake and top with a few pomegranate seeds.
Calories: 269kcalCarbohydrates: 31gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 199mgPotassium: 212mgFiber: 4gSugar: 15gVitamin A: 2IUVitamin C: 0.02mgCalcium: 110mgIron: 2mg