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.
Ingredients
- 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
Instructions
- 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.
Nutrition
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
Tried this recipe?Let us know how it was!