A healthier take on a holiday recipe, Whole Grain Gingerbread Bundt Cake! An effortlessly beautiful cake to serve friends and family. Made with whole grain flour, applesauce, molasses and gingerbread spices. Dairy-free recipe.
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Bundt cakes! They’re easy to make, effortlessly gorgeous and often times you don’t even need to worry about frosting.
This Gingerbread cake was a long time coming! It’s something I worked on for weeks.
Gingerbread in the winter time is kind of like fall and pumpkin. I mean, sure there’s a “season” but who says when that season actually has to end?
So let’s keep on keepin’ on with the gingerbread all winter long!
The Perfect Holiday Cake Recipe
If you or someone you know loves molasses and spice, this cake needs to happen in your kitchen.
It’s soft, moist and I may or may not have been slathering pieces of it with nutella (yeah, it’s amazing).
Ingredients Needed
- whole grain flour – I use “whole wheat pastry flour” because it will yield the lightest, best cake texture. However, you can also use half whole wheat, half all-purpose. Or all whole wheat white. Or even half whole wheat white and half all-purpose.
- gingerbread spices – can’t have gingerbread cake without gingerbread spices!
- baking soda & salt – leavening and salt balances flavor.
- molasses – adds the rich flavor of molasses you know and love in gingerbread cookies
- brown sugar – a little more sweetness though you could also sub coconut sugar, or granulated sugar if you’d like.
- applesauce and oil – by using both applesauce and oil, we keep the cake a little lighter but also moist!
- eggs – the eggs help create structure in the cake. I haven’t tested a vegan version (yet!).
- vanilla extract – it’s always a good idea for a little flavor boost.
- non-dairy milk, such as oat – I used oat milk here making this recipe dairy free and nut free. But feel free to use your favorite (dairy or not).
How to Make a Gingerbread Cake
This gingerbread cake the perfect cake for the holidays. Whether you need a Christmas cake recipe or just love ginger and spices, you will want this on your dessert table!
Step 1 – mix the dry ingredients
Preheat oven to 350ºF and grease 10-12 cup bundt pan; set aside.
In medium-large bowl, add all dry ingredients (flour, baking soda/powder, salt, spices). Whisk to combine and set aside.
Step 2 – mix the wet ingredients
In large bowl beat together sugar, oil, applesauce and molasses until combined (medium-high speed with electric mixer). Add in eggs and vanilla, beating on medium speed until combined.
Step 3 – combine ingredients
Begin adding bowl of dry ingredients, alternating with milk (about 1/2 cup of flour alternating with about 1/4 cup milk) mixing on low speed until just combined. Do not over-stir or cake will be tough.
Step 4 – bake
Immediately pour batter into greased bundt pan. Bake for 40-45 minutes. Cake is done when inserted toothpick comes out with little to no crumbs.
Step 5 – cool and dust with powdered sugar
Be sure to let the cake cool in the pan, about 15 minutes before flipping it out. When you’re ready to remove the cake from the pan, gently bang the pan on the counter then place a cooling rack over top of the pan and flip. The cake *should* come right out.
Allow gingerbread cake to rest for another 15 minutes before adding the powdered sugar dusting.
TIP: If you add the sugar when the cake is still very hot, the sugar will just dissolve into the cake.
Questions about this Gingerbread Cake Recipe…
How long will this gingerbread cake keep? – You can make this cake 1-2 days ahead of time. I would cover tightly with plastic wrap (or bee’s wrap!) and store in a covered container if possible. It can sit at room temperature, and is best enjoyed within 3-4 days.
Can I use a gluten-free flour blend? – Yes, but make sure it’s a 1:1 gluten-free baking flour. I use Bob’s Red Mill and it (pretty much always) turns out really well when subbing for whole wheat flours.
Is this recipe dairy-free? – Yes! I used oat milk in this recipe but you can use soy, cashew, almond or coconut (or a blend). You can also use traditional cow’s milk if preferred.
Can I make this recipe vegan by substituting the eggs? – I have not been able to test that yet, so I’m afraid I don’t have a good answer to that. Sometimes using an egg substitute like flaxseed “eggs” work, but not always. Eggs will help provide lift and structure so subbing them out could cause some texture issues.
Can I add a glaze? – For sure! I was actually contemplating a lemon glaze for this recipe, but because the bundt pan design was so pretty (it’s the “Jubilee“) , I opted for a simple powdered sugar dusting. If you want to add a glaze, start with about 1 cup powdered sugar, and 1/2 tablespoon to 1 tablespoon liquid (water, milk, lemon or orange juice) – adjust glaze consistency to your liking.
If you make this recipe, don’t forget to comment and review below! I love hearing from you and it helps others learn about the recipe too! Xx Ashley
Gingerbread Bundt Cake
Ingredients
Dry Ingredients
- 3 cups whole wheat pastry flour, see notes
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoons ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves, if you don't have these spices on hand don't worry about buying them
- ¼ teaspoon nutmeg
Wet ingredients
- 1 cup brown sugar, packed
- ½ cup oil, light olive, sunflower, etc.
- ⅔ cup applesauce
- ⅓ cup molasses
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup milk, of choice, room temperature
- confectioners sugar, for dusting
Instructions
- Preheat oven to 350ºF and grease 10-12 cup bundt pan; set aside.
- In medium-large bowl, add all dry ingredients (flour, baking soda/powder, salt, spices). Whisk to combine and set aside.
- In large bowl beat together sugar, oil, applesauce and molasses until combined (medium-high speed with electric mixer). Add in eggs and vanilla, beating on medium speed until combined.
- Begin adding bowl of dry ingredients, alternating with milk (about 1/2 cup of flour alternating with about 1/4 cup milk) mixing on low speed until just combined. Do not over-stir or cake will be tough.
- Immediately pour batter into greased bundt pan. Bake for 40-45 minutes. Cake is done when inserted toothpick comes out with little to no crumbs. Allow cake to cool in pan about 15 minutes before removing from pan. Let cake to cool a bit longer before adding powdered sugar dusting.
Recipe Notes:
Nutrition Information
photography by: Roberta Dall’Alba
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