Description
This Vegan Gingerbread Bundt Cake is a moist and flavorful gluten-free dessert perfect for the holiday season or any cozy occasion. Made with warm spices like ginger and cinnamon, sweetened with molasses and coconut sugar, and tenderized with applesauce and coconut oil, this cake is steeped with fragrant Yogi Original Tea for a unique twist. Topped with a simple dairy-free glaze, it’s a delicious treat suitable for vegans and those avoiding gluten.
Ingredients
Scale
Cake Ingredients
- 2 3/4 cups gluten free 1-to-1 baking flour
- 1/2 cup molasses
- 2/3 cup coconut sugar
- 2 tsp ground ginger
- 1 tsp cinnamon
- 3/4 cup coconut oil, softened
- 3/4 cup unsweetened applesauce
- 1 tbsp baking powder
- 1 cup coconut milk
- 1 Yogi® Original Yogi Tea® bag
Dairy Free Glaze
- 1 cup powdered sugar
- 1/4 cup water
- Optional: 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10 or 12 cup bundt cake pan thoroughly with coconut oil or olive oil to prevent sticking.
- Steep the Tea in Coconut Milk: Heat the coconut milk until it boils, either in the microwave or on the stovetop. Place the Yogi® Original Yogi Tea® bag into the hot milk and steep according to package directions, allowing the milk to absorb the tea’s flavors.
- Mix Wet Ingredients: In a large bowl, use a hand mixer to beat together the softened coconut oil and coconut sugar until fully combined and creamy.
- Add Applesauce and Molasses: Incorporate the unsweetened applesauce and molasses into the mixture. Continue mixing until the batter becomes thick and wet.
- Combine Dry Ingredients: Sift the gluten-free flour, baking powder, ground ginger, and cinnamon into the wet mixture. Beat continuously to combine all ingredients smoothly without lumps.
- Add Tea-Steeped Coconut Milk: Gradually pour the cooled tea-coconut milk mixture into the batter while mixing to maintain a smooth consistency.
- Bake the Cake: Pour the batter evenly into the greased bundt pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare the Dairy-Free Glaze: In a medium bowl, beat together powdered sugar, water, and optional vanilla extract with a hand mixer until the glaze is smooth and pourable.
- Glaze the Cake: Once the cake has cooled slightly, drizzle the glaze evenly over the top of the bundt cake, allowing it to drip down the sides for a beautiful finish.
- Serve: Let the glaze set for a few minutes. Slice and serve your vegan, gluten-free gingerbread bundt cake warm or at room temperature.
Notes
- You can substitute Yogi Original Yogi Tea with any favorite black or spiced tea for a different flavor profile.
- Ensure all ingredients, especially the baking flour, are certified gluten free if strict gluten intolerance is a concern.
- The glaze can be adjusted with more or less water to reach your preferred consistency.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well—wrap tightly and freeze for up to 3 months. Thaw before glazing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Gluten Free
Keywords: Vegan Gingerbread, Gluten Free Bundt Cake, Vegan Holiday Cake, Dairy Free Gingerbread Cake, Coconut Oil Cake, Molasses Cake, Vegan Dessert
