Soft, spiced, sweet, and EASY. This Vegan Gingerbread Bundt Cake is the perfect Christmas recipe with healthier ingredients and dreamy glaze drizzle on top!
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Mixing. Rolling. Cookie cutter-ing. Decorating. I don’t want to sound Grinch-y, but gingerbread cookies are kind of a lot of work. Which is why this recipe exists – to be your solution to the ever so common I-want-gingerbread-but-I’m-also-lazy problem.
Other problems this cake can solve:
- What to bake at 10pm to bring to that christmas party you forgot was tomorrow?
- What to make instead of your grandma’s gingerbread recipe because there is already enough butter and sugar happening this time of year?
- What to make to satisfy your early December gingerbread muffin craving? (Yep, works in a muffin/cupcake pan too!)
- Where is THAT perfect vegan + gluten-free gingerbread recipe to make every year from now until forever?
This Vegan Gingerbread Bundt Cake is simple. It is perfectly spiced with ginger and cinnamon and cloves. It is soft and the texture of the crumb amazed even me. And best of all the batter is made IN THE BLENDER, so you don’t have to use a single whisk or bowl. We’re getting close to the holidays, I don’t want you working too hard over there.
The key to making batters in the blender is to not over blend. Because yes it is much easier, but also yes it can make your cake turn out gummy (especially if oat flour is involved). I recommend blending all the liquid ingredients first, as high speed and for as long as you like. But once you add the flours you need to calm down, keep the speed on low, and blend until things are just combined. Also using a larger blender container helps too.
I used my Vitamix A3500 here with the 64oz container and kept it on speed 1 or 2. It blended beautifully – never got stuck, no lumps in sight, I didn’t have to stop and scrape down the sides even once. Ready for the oven in less than 10 minutes is my kinda holiday baking.
Let’s talk about the magic of the bundt pan for a minute. Reasons I love it:
- I mean just look at it, all those majestic ridges
- Majestic ridges = perfect glaze collecting vessels
- Bakes more evenly, no squishy middle piece
- Easier to slice and serve and share
But you could bake this cake in a square 9-inch cake pan or cupcake pan instead. The bake time will be similar, maybe reduce by 5 minutes for cupcakes and add 5 for a square cake. I do not recommend using a loaf pan, it is too moist of a cake and won’t bake through properly.
For the snowy glaze drips I simply used softened coconut butter. It’s naturally sweet, hardens like glaze, and is EASY (sensing a theme here?) But for a sweeter option, a mixture of powdered sugar and almond milk works too. Try this recipe.
Cookies might be cute, but they cannot compete with this zero-bowl level of easy. My lazy gingerbread-loving fam, this one is for you!
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Soft, spiced, sweet, and EASY. This Vegan Gingerbread Bundt cake is the perfect Christmas recipe with healthier ingredients and dreamy glaze drizzle on top!
- 1 cup (250g) unsweetened applesauce
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 2/3 cup (110g) coconut sugar
- 3 tbsp (60g) molasses
- 1/2 cup (120g) non-dairy milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 1/2 cups (250g) oat flour
- 1 1/2 cups (165g) almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- Optional: coconut butter for glazing (or for a sweeter glaze try this recipe)
- Preheat the oven to 350ºF.
- Prepare the flax eggs and set aside to gel.
- Blend the applesauce, flax eggs, coconut sugar, molasses, milk, lemon juice, and vanilla in a Vitamix blender on medium-high speed (5 or 6) Alternately, whisk by hand.
- Add the flours, spices, baking powder, baking soda, and salt. Blend on low speed (1 or 2) until JUST combined. Do not over blend or the cake will turn out gummy.
- Pour into a greased bundt pan (8-10 cup capacity is best)*
- Bake for 35-40 minutes at 350ºF.
- Remove from the oven. Cool for 10-15 minutes before flipping onto a cooling rack to cool completely.
- Top with glaze, slice, and enjoy!
- Keep leftovers in an airtight container in the fridge for up to a week, or freeze (without glaze) for longer storage.
*Or you can use a 9″ square pan or cupcake pan. If making cupcakes, reduce bake time to 30 minutes. If making a square cake, the time will be approximately 35 minutes. I do not recommend making this recipe in a loaf pan.
- Serving Size: 1 slice
- Calories: 243
- Sugar: 17g
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
Keywords: vegan, gluten-free, cupcake, dessert, spiced, christmas, holiday