Description
This Gingerbread Bundt Cake is a moist and flavorful gluten-free treat perfect for festive occasions or cozy afternoons. Infused with warm spices like ginger, cinnamon, and nutmeg, and sweetened with molasses and brown sugar, this cake is topped with a smooth dairy-free white chocolate ganache that adds an elegant finishing touch. Made with vegan butter and non-dairy milk, it’s a delightful dairy-free, gluten-free dessert that everyone can enjoy.
Ingredients
For the Cake
- 2 ½ Cups Gluten Free 1-to-1 Flour Blend (e.g., Bob’s Red Mill)
- 1 teaspoon Baking Soda
- 4 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 ½ teaspoon Ground Nutmeg
- 1 teaspoon Ground Allspice
- ½ teaspoon Ground Cloves
- ½ teaspoon Salt
- ¾ Cup Vegan Butter, room temperature
- 1 ½ Cups Light Brown Sugar
- ½ Cup Molasses
- 1 teaspoon Vanilla Extract
- 3 large Eggs, room temperature
- 1 Cup Non-Dairy Milk
For the White Chocolate Ganache
- 7 ounces Dairy Free White Chocolate, roughly chopped
- ⅓ Cup Plant Based Cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 °F (177 °C). Grease and lightly flour a 10-inch bundt cake pan to prevent sticking, then set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the gluten-free flour blend, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, and salt until fully combined.
- Cream Butter, Sugar & Molasses: In the bowl of a stand mixer, beat the vegan butter, light brown sugar, and molasses on medium speed for about 5 minutes until the mixture is fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Vanilla and Eggs: Add the vanilla extract to the mixture. Then, add the eggs one at a time, beating for 60 seconds after each addition. Scrape down the bowl again to combine everything fully.
- Incorporate Dry Ingredients and Milk: With the mixer on low speed, add half of the dry ingredients, followed by half of the non-dairy milk. Repeat with the remaining dry ingredients and milk. Mix just until combined to avoid overmixing.
- Rest Batter: Pour the batter into the prepared bundt pan and allow it to rest at room temperature for 10 minutes to let air bubbles settle.
- Bake the Cake: Place the pan on the center rack of the oven and bake for 55-60 minutes, or until the center springs back when gently pressed or a toothpick inserted comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert the cake onto a wire rack and cool completely before adding the ganache.
- Prepare the Ganache: Heat the plant-based cream in a microwave-safe bowl for about 1 minute on high, ensuring it does not become too hot. Add the chopped dairy-free white chocolate to the warm cream and let it sit for a few minutes.
- Mix Ganache: Gently stir the cream and white chocolate until melted and smooth. Let the ganache rest 5-10 minutes to thicken slightly for a pourable consistency. Test the thickness with a spoon before pouring over the cooled cake.
- Decorate: Pour the ganache evenly over the top of the cooled bundt cake and allow it to set before serving.
Notes
- Alternate Cream Cheese Glaze: Mix 4 ounces vegan cream cheese (room temperature), 1 cup sifted powdered sugar, ¼ cup plant-based cream or milk, 1 teaspoon vanilla, and ½ teaspoon cinnamon. Drizzle over the cooled cake as a tasty alternative.
- Storage: Store leftover cake in an airtight container at room temperature for up to 4 days to maintain freshness and moisture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
