Vegan Gingerbread Bundt Cake (Gluten Free)

Easy vegan gingerbread bundt cake that’s full of holiday spice and flavor, yet completely gluten free, dairy free, and refined sugar free!

This post is sponsored by Yogi Tea. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make The Banana Diaries possible. 

Okay so we know that gingerbread cookies are big deal around the holidays and all (Mr. Gingerbread Man did have his comeback role in a very popular animation 😉 ), but have you tried a gingerbread bundt cake?!

If you haven’t, you’re going to need to bump this up on your baking list because you’re about to fall in love with this gluten free and vegan gingerbread bundt cake!

And yes, I did say vegan and gluten free, but trust me: this Christmas cake tastes anything but!

It also happens to be nut free, dairy free, and refined sugar free (and quite honestly, lower in sugar than most gingerbread bundt cakes on the market!).

The secret ingredient (yes, I know, how cliche but I’ve truly never seen this done in a cake so yes, it is a secret!) to this vegan gingerbread bundt cake is what I believe truly sets this holiday cake apart from all others.

Let’s get baking!

How to make a vegan gingerbread bundt cake

What I love about bundt cakes is how elegant they look- I mean they look like more effort than a regular cake in my opinion! – yet, they’re so simple and so easy.

Now, let’s chat ingredients before we begin. We’ll first need:

• Gluten free 1-to-1 baking flour (NOTE: your gluten free flour must be 1-to-1, i.e. it contains some sort of gum in it or is cassava flour, which can be subbed in at equal ratios)
• Molasses
• Coconut (or almond if not nut free) milk
• Ginger and all of the spices
• Coconut sugar (you can absolutely use regular sugar here, but I love the caramel flavor that coconut sugar gives!)
• Unsweetened Applesauce
• Coconut Oil
• Yogi® Original Yogi Tea®

Soooo the secret is out. The key ingredient to this gingerbread bundt cake is in fact Yogi Tea! Specifically the Original Yogi Tea® flavor.

It’s an herbal tea (a.k.a. caffeine free so kid friendly over here!) full of delicious Ayurvedic warming spices and sweet notes of cinnamon that help to keep this cake fairly lower in sugar than normal cakes. And it’s an absolute must!

But we’re not just adding straight up tea leaves to your cake (that would be quite an interesting experience!). No, no, we’re actually going to be steeping the tea in warmed coconut milk.

That’s the key!

But I’ll walk you through that all right here.

So to make a gluten free and vegan gingerbread bundt cake that tastes like holiday cheer in a bite:

1. Preheat the oven to 350F and grease a 10 or 12 cup bundt cake pan with coconut oil or olive oil.
2. Heat the coconut milk to a boil, either in a microwave or via stove top, and steep the Yogi® Original Yogi Tea® according to directions.
3. In a large bowl, use a hand mixer to beat together the coconut oil and coconut sugar until fully combined.
4. Add in the unsweetened applesauce and molasses, and continue to mix everything together until it’s a thick wet batter.
5. Sift in the dry ingredients as you continue to beat the mixture.
6. Finally, pour in the the tea-coconut milk mixture as you continue to mix the batter.
7. Pour the batter into your bundt pan and bake for 55-65 minutes, or until the toothpick comes out clean!

See? So easy! Now you can serve as is, but I personally love to add a beautiful white glaze on top, so let’s move onto that!

How to make a dairy free glaze

Some people like a dairy free cream cheese glaze, I personally am like give me allllll the sweetness that I can handle please and thank you!

So for this gluten free gingerbread bundt cake, I’m going to show you my favorite simple dairy free glaze to go on top!

It contains only two ingredients: water and powdered sugar! You can add in a touch of vanilla if desired as well.

All you need to do is beat the water and powdered sugar together with a hand mixer until smooth, then pour it onto your gingerbread bundt cake, like so 🙂

How long should a bundt cake cool before glazing?

Good question! I would let the cake cool completely. Safest bet is waiting 30 minutes, but your cake should be cool enough to glaze after 15 minutes of being out of the pan.

I also love to decorate my cakes (if you haven’t noticed!), so I sprinkled a few pomegranate seeds on top, but you can also top with sugared cranberries, little gingerbread cookies, chocolate gems, and more!

I hope you love this vegan gingerbread bundt cake as much as I do! If you give it a go, let me know how it went for you in the comments section.

As always, I absolutely love to see your beautiful creations, so be sure to tag me (and @yogitea too!) on Instagram and Pinterest so that I can see!

Happy baking and holidays!

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