Let it snow! (Powdered sugar snow, that is.) Bundt cakes are a highly underrated holiday dessert. They are so much easier to decorate than cookies, which means a less messy kitchen. We’re all about that! And this vegan Chocolate Gingerbread Bundt Cake takes things up another level.
Classic gingerbread spices pair so well with rich dark chocolate for a decadent, moist cake with perfectly crispy edges. We found this beautiful bundt cake pan at Williams Sonoma. It’s such a lovely shape that we didn’t want to cover the cake with a glaze. Instead, we opted for delicate powdered sugar and some homemade sugared cranberries. These toppings are super simple, yet they make a showstopper of a bundt cake.
Haven’t made sugared cranberries before? Neither had we, until a few days ago! We discovered that they’re delicious and make a beautiful garnish for cakes, cocktails, or just for eating. Put some out in a serving bowl at your next holiday get-together and you’ll be sure to have some happy guests. We used this recipe/tutorial from our friend Traci over at the blog Vanilla and Bean. She even included step-by-step photos so it’s very easy to follow.
Finally, we topped this vegan Chocolate Gingerbread Bundt Cake with a garland of green. We thought fresh herbs would bring a bit more festivity to the cake, so we added rosemary and thyme around the base of the cake for presentation. The herbal flavors might not be the best pairing for chocolate gingerbread, however, so we recommend removing the herbs before slicing and serving 🙂Print
This rich, moist bundt cake makes a beautiful addition to your holiday dessert table.
- 2 flax eggs (1 tbsp flax meal + 2.5 tbsp water for each egg)
- 1/2 cup + 2 tbsp softened coconut oil
- 1 tbsp vanilla extract
- 1/2 cup + 2 tbsp maple syrup
- 1 cup cane sugar
- 2 tbsp molasses
- 1 1/4 cup unsweetened applesauce
- 2 cups gluten free all purpose flour
- 1/2 tsp salt
- 1/3 cup cocoa powder
- 1/3 cup melted dark chocolate
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp ground ginger
- 1/4 tsp allspice
- 1 cup chopped pecans
- Preheat oven to 350 F and coat bundt pan with nonstick spray.
- Make flax eggs by stirring together flax meal and water. Let sit for 10-15 minutes to thicken.
- In a stand mixer or large bowl, beat together flax eggs, softened coconut lil, vanilla, maple, sugar, molasses and applesauce.
- In a separate bowl, whisk together remaining dry ingredients except pecans.
- Continue beating wet mixture, and slowly incorporate dry mixture until well incorporated. Fold in pecans.
- Pour batter into bundt cake pan and bake for 60-70 minutes, though we suggest starting to test for doneness at 50 minutes as the baking time differs depending on the exact size of the bundt pan you’re using.
The bundt pan we used is quite large, so it took nearly 75 minutes to bake. If you’re using a smaller pan, we suggest starting to check for doneness around 50 minutes!