An easy and delicious recipe for baking the best vegan gingerbread bundt cake made with all plant-based ingredients. Topped with a drizzle of maple glaze icing, this classic spice cake will be the highlight of any holiday celebration!
This scrumptious and moist vegan gingerbread bundt cake is the perfect holiday centerpiece, combining warm spices like ginger, cinnamon, and nutmeg with a splash of molasses for that traditional gingerbread flavor. A sprinkle of orange zest and candied ginger adds a festive finishing touch!
In my family, our must-have favorite plant-based holiday treats include my great grandmother's melt-in-your-mouth Swedish heirloom snowball cookies, my mother-in-law's decadent old-fashioned homemade fudge, and this one - my daughter's fabulous vegan gingerbread bundt cake recipe.
Table of Contents
Why we absolutely love this recipe
- Soft and moist with a fine texture and delicate crumb
- The perfect balance of sweet and spice
- Easy to prepare in just a few simple steps
- Wonderful for fall and winter holiday celebrations or any day
- 100% vegan and cruelty-free
- Fun to decorate!
You might be wondering - what is a bundt cake?
Bundt cakes are dessert or breakfast cakes baked in specialized cake pans with a hole in the center, which helps the cake bake evenly. The sides of a bundt pan are typically fluted or grooved, creating intricate patterns on the finished cake, making it visually stunning without the need for elaborate decoration. Bundt pans are commonly used for dense cakes like pound cakes, coffee cakes, or gingerbread and their unique shape ensures even heat distribution for consistent baking results. They're a popular choice for holiday and celebration cakes due to their elegant presentation.
Don't have a bundt pan? No worries! You can prepare this vegan gingerbread cake in a rectangular cake pan. Be sure to adjust baking time as needed.
Gingerbread Cake Ingredients
- Flour - I use organic unbleached all-purpose flour
- Ginger- ground
- Cinnamon - ground
- Allspice - ground
- Nutmeg -ground
- Cloves - ground
- Baking powder
- Baking soda
- Salt
- Non-dairy butter
- Non-dairy milk - I use almond, oat or soy milk
- Lemon juice
- Brown sugar- vegan
- Molasses - unsulphured dark molasses (not blackstrap)
- Egg replacer- I use Bob's Red Mill packaged egg replacer (see below for more vegan egg replacer options).
Maple Icing Ingredients
- Powdered sugar
- Maple syrup
- Non-dairy milk
- Cinnamon
- Orange zest - freshly grated
See the printable recipe card below for quantities & full details.
Instructions
- Preheat oven to 350℉
- Combine the milk and lemon juice. Set aside a few minutes to sour.
3. Place butter in a saucepan.
4. Heat on a stovetop over medium-low until butter melts and lightly browns.
5. In a mixing bowl, combine the flour, spices, baking powder, baking soda, and salt.
6. In another bowl, pour the molasses, brown sugar, and melted butter.
7. Whisk the molasses, butter, and brown sugar together. Stir in the the egg replacer.
8. Begin adding in the dry ingredients, alternating with the soured milk, a little at a time. Thoroughly mix.
9. Prepare a bundt or cake pan by lightly greasing and dusting with flour. Pour the cake batter into the pan. Make sure there are no uncoated spots. Bake in a preheated 350℉ oven for 50-60 minutes.
10. Test for doneness by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is done. Remove from oven and place on a rack to cool.
11. While the cake is cooling prepare the maple glaze by combining the powdered sugar, maple syrup, non-dairy milk, cinnamon, and orange zest.
12. Gather anything you like for garnish, such as candied ginger, orange slices, fresh cranberries, and herbs such as rosemary or mint.
13. Remove the cooled cake from the pan. Turn right side up and place on a cake plate or large dish.
14. Use a spoon to drizzle the maple icing over the cake. Sprinkle with orange zest, candied ginger or anything you prefer & enjoy!
Decorating Tips
For a simple alternative to the maple glaze icing, a dusting of powdered sugar can highlight the bundt cake's intricate designs and add a subtle sweetness. If you're craving something richer, my vegan lemon cream cheese frosting brings a tangy contrast to the warm spices, balancing the flavors beautifully. Add a splash of color and flavor with any of the following extras:
- Orange, tangerine, lemon, or lime slices
- Citrus zest
- Fresh cranberries
- Fresh herbs
- Chopped nuts
- Candied ginger
- Crushed peppermint candy
🥕Top Tips for Baking Gingerbread Cake
Prepare the bundt pan thoroughly: Grease the pan generously with vegan butter or oil and dust it with flour to prevent sticking. Be sure to get into all the nooks and crannies for easy release.
Use fresh ingredients: Be sure to use fresh ingredients, including flour and leavening agents (which help baked goods rise) like baking powder, baking soda and yeast. All-purpose white flour has a shelf life of about 3-8 months. Baking powder can lose its rising oomph after a few months. I like to keep an extra unopened container on hand just in case.
Use fresh spices: For the best flavor, make sure your ginger, cinnamon, nutmeg, allspice and ground cloves are fresh and aromatic. Old spices can result in a muted taste.
Measure ingredients accurately: Use the spoon-and-level method for dry ingredients and a liquid measuring cup for wet ingredients to ensure the right texture and flavor.
Use molasses: Unsulfured dark (not blackstrap) molasses adds depth in color and and richness to the gingerbread flavor, so don't skip it! I would not recommend using blackstrap molasses because it has a strong taste that I don't find desirable in this recipe.
Check for doneness: Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.
Cool completely before removing: Allow the bundt cake to cool in the pan for at least 15-20 minutes before attempting to invert it onto a cooling rack to avoid breaking.
Decorating: Wait until the cake has fully cooled before adding icing, glaze, or powdered sugar to prevent it from melting or soaking into the cake.
Store properly: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life. Bring to room temperature before serving for the best flavor.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Vegan Gingerbread Bundt Cake
Equipment
- 1 9"-10" Bundt cake pan
- 1 Electric mixer (hand or stand)
- 1 One rubber or silicone spatula
- 1 Wire cooling rack
Ingredients
Gingerbread Cake Batter
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 Tablespoon ginger - ground
- 2 teaspoons cinnamon - ground
- ½ teaspoon allspice - ground
- ½ teaspoon nutmeg - ground
- ½ teaspoon cloves- ground
- 3 eggs - using vegan egg replacer
- 1 ½ cups dark brown sugar lightly packed
- 1 cup vegan butter
- 1 cup vegan milk
- 1 Tablespoon lemon juice
- ¾ cup molasses
Maple Icing
- 1 cup powdered sugar
- 2 Tablespoons maple syrup
- ¼ teaspoon cinnamon
- 1 Tablespoon non-dairy milk
- 2 teaspoons orange zest
Instructions
- Preheat oven to 350℉
Gingerbread Cake Batter
- Combine the milk and lemon juice. Set aside a few minutes to sour.
- Place butter in a saucepan. Heat on a stovetop over medium-low until butter melts and lightly browns.
- In a mixing bowl, combine the flour, spices, baking powder, baking soda, and salt.
- In another bowl, whisk the molasses, brown sugar, and melted butter together. Stir in the the egg replacer.
- Begin adding in the dry ingredients to the sugar and butter mixture, alternating with the soured milk, a little at a time. Thoroughly combine.
- Prepare a bundt or cake pan by lightly greasing the entire inside with cooking oil and lightly dusting with flour. Tap the sides of the pan and shake out any excess flour.
- Pour the cake batter into the pan. Bake in a preheated 350℉ oven for 50-60 minutes.
- Test for doneness by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is done. Remove from oven and place on a rack to cool.
Maple Glaze Icing & Decorations
- While the cake is cooling, prepare the maple glaze by combining the powdered sugar, maple syrup, non-dairy milk, cinnamon, and orange zest in a bowl or large measuring cup.
- Gather anything you like for garnish, such as candied ginger, orange slices, fresh cranberries, and herbs such as rosemary or mint.
- Remove the cooled cake from the pan. Turn right side up and place on a cake plate or large dish.
- Use a spoon to drizzle the maple icing over the cake. Sprinkle with orange zest, candied ginger or anything you prefer.
- Enjoy right away or store covered until ready to serve.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Connie says
Looking for a simply delicious holiday dessert that looks as pretty as it is tasty to eat? Try this classic vegan gingerbread bundt cake recipe. It is a winner!