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
- 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.