Gingerbread Bundt Cake
One of my favorite flavors during the holidays is gingerbread, and this Gingerbread Bundt Cake is absolutely fabulous! The texture is so soft and perfectly moist and is topped with a drizzle of dairy free cream cheese frosting! To give this cake a beautiful and festive look, I topped it with frosted cranberries and fresh rosemary. This cake is gluten, dairy, and refined sugar free but you couldn’t even tell! This cake will surely be the highlight of your holiday parties and get togethers!
Why you will love this recipe
- It’s such a gorgeous cake and will be a showstopper at any holiday party!
- It’s made with healthier real food ingredients that are also dairy, gluten, and refined sugar free.
- The texture of this cake is sturdy yet perfectly soft and moist.
- It is topped with a delicious dairy and refined sugar free frosting that makes the cake look pretty.
- It’s so pretty and festive with the frosted cranberries and rosemary.
- It serves a lot of people which makes it a great dessert to share with friends and family.
What you will need
GF Baking Flour – I personally love the GF baking flour by Bob’s Red Mill.
Almond Flour – This makes the texture of the cake more moist and fluffy when combined with the gluten free baking flour. I haven’t experimented with substitutions so I can’t guarantee it will turn out well with another flour.
Coconut Sugar – This is what we will use to sweeten the cake with! It’s a much beter sugar alternative that is way less refined. It adds a delicious brown sugar like flavor as well.
Applesauce – This is key for keeping the cake more moist!
DF Milk – You can use coconut or almond milk in this recipe.
Molasses – This is a byproduct of the sugar-making process and is the thick, brown syrup left over after they remove the crystals from the juice. It contains a lot of nutrients and gives the traditional gingerbread flavor.
Gingerbread Pecan Butter – This is truly the star of the cake and is my secret ingredient for getting the best texture and favor for this cake! I always buy the Artisana Market Gingerbread Pecan Butter around the holidays and it is magical!
Olive Oil – This is what we will use to lock in more moisture in the cake and to grease the Bundt cake pan with to keep it from sticking. You can sub with avocado oil as well.
Egg Substitute – You can either use flax “eggs” or the Egg Replacer by bob’s Red Mill works great!
Xanthan Gum – This works wonders as a binding agent for gluten free baked goods! I don’t recommend skipping this ingredient. If your gluten free baking flour already has it in it, then you can omit.
Baking Soda – This makes the cake rise while baking.
Baking Powder – This makes the cake more fluffy and airy while baking.
Vanilla Extract – This adds a delightful flavor note that pairs well with the gingerbread flavors.
Apple Cider Vinegar – This reacts with the baking soda helping the cake to rise since we are baking without eggs.
Spices – We will use a combination of ginger, cinnamon, and clove for that classic gingerbread spice flavor!
*You will also need a great non-stick Bund cake pan! I absolutely love this one HERE.
For the Cream Cheese Frosting
- Df Cream Cheese(room temp)
- Coconut butter
- Powdered Monk Fruit
- Df Milk Alternative
How to make the gingerbread bundt cake
First, in a bowl, add the milk, applesauce, molasses, egg alternative, olive oil, gingerbread pecan butter, vanilla extract, and apple cider vinegar. Whisk everything together well. Then, In a separate bowl, add the gf baking flour, almond flour, coconut sugar, xanthan gum, baking soda, baking powder, and spices. Whisk the dry ingredients to help sift and blend together.
Next, Carefully add the dry ingredients with the wet ingredients while using a hand mixer or stand mixer to beat the cake batter. Once the wet and dry ingredients are well mixed, the batter should be thick and sticky. Then, In a well greased Bundt cake pan, carefully pour or scoop the gingerbread cake batter into the pan. Bake the cake for 45 minutes at 350 degrees.
When the cake is done baking set aside to cool for 10 minutes. (It is important to wait at least 10 minutes to flip the Bundt cake so it doesn’t stick to the pan.) Carefully place a cooling rack on top of the cake pan then carefully flip the cake in the pan onto the cooling rack.(you can tap the outside of the pan all over to help it come out smoothly.) Let the cake completely cool down before icing.
To make the cream cheese icing, add all the ingredients to a small food processor and blend until smooth. If you want the frosting thicker add less milk or if you want it more runny then add more milk. Carefully add the cream cheese frosting on top of the Bundt cake while truing to get it to run down on the sides of the cake for a pretty look. op the cake with frosted cranberries(see my recipe here) and fresh rosemary for a pretty festive look. Store in an air tight container in the fridge and enjoy within a week.
Other recipes you will enjoy
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Gingerbread Bundt Cake
Equipment
- 1 Bundt Cake Pan
- Mixing bowls
- Hand or stand mixer
- Food Processor
Ingredients
- 2 1/2 cups Gf Baking flour
- 1 cup almond flour
- 1 3/4 cup coconut sugar
- 1 cup applesauce
- 1 cup Df milk alternative
- 1/2 cup molasses
- 1/2 cup Artisana gingerbread pecan butter
- 4 tbsp olive or avocado oil(plus more for greasing the pan)
- 3 flax eggs or egg alternative
- 1 3/4 tsp xanthan gum
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp apple cider vinegar
- 1 tbsp vanilla extract
- 1 1/2 tbsp ground ginger
- 4 tsp cinnamon
- 1/2 tsp ground clove
For the cream cheese frosting
- 8 oz dairy free cream cheese(room temp)
- 4 tbsp melted Artisana coconut butter
- 1/2 cup powdered monk fruit
- 6-8 tbsp Df milk alternative
Instructions
- First, in a bowl, add the milk, applesauce, molasses, egg alternative, olive oil, gingerbread pecan butter, vanilla extract, and apple cider vinegar. Whisk everything together well.
- In a separate bowl, add the gf baking flour, almond flour, coconut sugar, xanthan gum, baking soda, baking powder, and spices. Whisk the dry ingredients to help sift and blend together.
- Carefully add the dry ingredients with the wet ingredients while using a hand mixer or stand mixer to beat the cake batter. Once the wet and dry ingredients are well mixed, the batter should be thick and sticky.
- In a well greased Bundt cake pan, carefully pour or scoop the gingerbread cake batter into the pan. Bake the cake for 45 minutes at 350 degrees.
- When the cake is done baking set aside to cool for 10 minutes. (It is important to wait at least 10 minutes to flip the Bundt cake so it doesn't stick to the pan.)
- Carefully place a cooling rack on top of the cake pan then carefully flip the cake in the pan.(you can tap the outside of the pan all over to help it come out smoothly.) Let the cake completely cool down before icing.
- To make the cream cheese icing, add all the ingredients to a small food processor and blend until smooth. If you want the frosting thicker add less milk or if you want it more runny then add more milk.
- Carefully add the cream cheese frosting on top of the Bundt cake while truing to get it to run down on the sides of the cake for a pretty look.
- Top the cake with frosted cranberries and fresh rosemary for a pretty festive look.
- Store in an air tight container in the fridge and enjoy within a week.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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