Once again, another stunning recipe from my friend Priscilla at Pure Sprinkles! Head on over to her blog for more recipes, that are often gluten-free, dairy-free, and refined-sugar free.
This Easy Gingerbread Bundt Cake is beaming with festive gingerbread flavours, thanks to Chandler Honey's Gingerbread Honey! Made with wholesome ingredients and naturally sweetened, it's the perfect dessert for the holiday season!
Gingerbread Bundt Cake
- 1 cup oat flour
- 1 cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup arrowroot flour
- ¼ tsp sea salt
- 2 eggs
- ⅛ cup coconut oil, melted (room temperature) (or dairy-free butter)
- ½ cup almond milk (or plant-based milk of choice)
- ⅛ cup molasses
- ¼ cup Chandler Honey's Gingerbread Honey* (plus ½ tbsp warm water to loosen the honey)
- ⅛ cup coconut sugar (or brown sugar, if you don't need the recipe to be refined sugar-free)
- ½ cup hot water
- ½ tbsp Chandler Honey's Gingerbread Honey*
- 1 cup refined sugar-free icing sugar (or powdered sugar)
- 1-2 tbsp almond milk** (or plant-based milk of choice)
- sprinkles (optional but highly recommended)
Icing Sugar Snow
- ¼ cup refined sugar-free icing sugar (or powdered sugar)
- 9" bundt pan (or a similar sized cake pan)
- silicone spatula
- medium and large stainless bowls
- measuring cups & spoons (or ceramic or heavy-set glass bowls)
- metal spoons
- cooking spray (I used coconut oil, or you can use any cooking spray of choice)
- bowls (for the glaze)
- Spray bundt pan with cooking spray and set aside.
Gingerbread Bundt Cake
- Preheat the oven to 350 °F
- Combine all the dry ingredients in a medium bowl. Set aside.
- In a large bowl, add eggs and coconut sugar and whisk together. Then add Chandler Honey's Gingerbread Honey along with molasses and mix again. Add the remaining wet ingredients and whisk together until you get a nice smooth consistency.
- Now it's time to add in the dry ingredients! Add a little at a time and slowly whisk together until you get a nice smooth consistency. You will notice the batter will turn into a lovely light caramel brown colour.
- Carefully add in hot water, this is a secret ingredient in classic Gingerbread cake! Whisk everything together one last time. You will notice the batter is more loose and runny than regular cake batter, but not to fret, this is how it should be and will come out beautifully!
- Slowly pour the batter into your bundt pan and give a gentle shake to ensure the batter distributes evenly. Place in the oven to bake for 40-45 minutes or until it turns a medium brown colour.
- Once it's baked, remove it from the oven and give it a quick toothpick test. If it needs more time, place it back in the oven. Otherwise, let it cool down and remove it from the pan. Place it on a wire rack, plate, or platter to cool down completely.
- All that's left to do now is enjoy this glorious Easy Gingerbread Bundt Cake! This cake is lovely as it is, but if you want to dress it up more for the holidays, here are a couple of options.
Decorating Easy Gingerbread Bundt Cake
A dusting of icing sugar snow
- Add some icing sugar into a sifter and dust some icing sugar over the cake for a beautiful festive presentation that looks like freshly fallen snow and a touch of added sweetness.
- Sift the icing sugar. Please complete this step, or the glaze will have clumps. Mix 1-2 tbsp of almond milk (a little at a time) into the icing sugar slowly until well combined and you get the consistency you desire. Now add Chandler Honey's Gingerbread Honey and mix together until you get a nice smooth consistency. It should be thick but still be able to drip off your spoon. If you want it looser, add a little more almond milk (or planted-based milk of choice) until you get the desired consistency.
How to Glaze
- Spoon glaze over the cake, creating a thick blanket of yummy glaze. You can control how much you want to add. I would do it twice to get a nice thick coating of glaze, leaving time in between to set. Then place it on a wire rack or plate to set.
- If you want to make your Easy Gingerbread Bundt Cake shine, you can decorate them with some fun sprinkles! Add them while the glaze is still wet, or they won’t stick.
- Let it set at room temperature for 1-2 hours to harden. If you want the glaze to harden faster, place the cake in the fridge for a couple of hours.
- Lastly, cut a piece of your beautifully decorated Easy Gingerbread Bundt Cake and enjoy!
YIELDS 9" BUNDT CAKE
This Easy Gingerbread Bundt Cake is best served with tea or coffee or enjoyed on its own for dessert!
NOTE: This cake is lightly sweetened, so if you prefer your desserts on the sweeter side, I recommend glazing the cake or adding more of Chandler Honey's Gingerbread Honey.
* Chandler Honey's Gingerbread Honey uses glorious, unpasteurized, raw honey, which means the flavours are more concentrated, and a little goes a long way. Plus, we are sweetening up the Easy Gingerbread Bundt Cake with the glaze, so we don't need a lot of sweetness. Feel free to adjust to taste by adding a little less or more depending on what you like best.
** For these proportions, use according to the consistency of the glaze you desire.
UNGLAZED PLAIN CAKE/DUSTED WITH ICING SUGAR SNOW: Place in the fridge covered in plastic wrap or an airtight glass container for up to a week. To store in the freezer, cut into slices and place it in a zip-lock bag or airtight freezer-safe container for up to a month.
DECORATED GLAZED CAKE: Place in the fridge covered in plastic wrap or an airtight glass container for 3-4 days. To store in the freezer, cut into slices and place it in a zip-lock bag or airtight freezer-safe container for up to a month.
GLAZE: I actually don't recommend storing the glaze. As it hardens and is not great to work with after some time, so it is best to make it fresh. Instead, create one batch at a time and if you need more, make another batch.
GLAZE TIP: The glaze hardens very quickly but not to fret, if that happens, add a bit more almond milk, and it will loosen up again and be good to go!