sliced gingerbread bundt cake with powdered sugar on marble round
How to Make...

Gingerbread Bundt Cake

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.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
  • Scale:


Dry ingredients

  • 3 cups whole wheat pastry flour (see notes)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 teaspoons ginger
  • 2 teaspoons ground cinnamon
  • 1/2 tsp ground cloves  (if you don’t have these spices on hand don’t worry about buying them)
  • 1/4 tsp nutmeg

Wet ingredients

  • 1 cup brown sugar, packed
  • 1/2 cup oil (light olive, sunflower, etc.)
  • 2/3 cup applesauce
  • 1/3 cup molasses
  • 3 large eggs, room temp
  • 1 TBSP vanilla extract
  • 1 cup milk (of choice), room temp

confectioners sugar for dusting


  1. Preheat oven to 350ºF and grease 10-12 cup bundt pan; set aside.

  2. In medium-large bowl, add all dry ingredients (flour, baking soda/powder, salt, spices). Whisk to combine and set aside.

  3. 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.

  4. 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.

  5. 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.

Recipes Notes:

Cake was photographed with honey, so if you notice your cake is a bit darker, this is correct! Using molasses will make the cake a darker color. That being said, if you don’t like molasses flavor as much, you can make this cake with honey and still have gingerbread spices come through!