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!
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.