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Home » Desserts » Chocolate Gingerbread Bundt Cake.

Chocolate Gingerbread Bundt Cake.

Dec 14, 2018 · Modified: Dec 17, 2018 by Kelly Roenicke · 9 Comments

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easy gingerbread bundt cake recipe

This chocolate gingerbread bundt cake is a special holiday dessert that’s sure to become a family favorite! This rich chocolate cake is so easy to make, too!

vegan gluten free chocolate gingerbread bundt cake

Do you make a special dessert for Christmas Eve or Christmas day?

Of course there are so many Christmas cookies to choose from, but if you want a special dessert for the end of the holiday meal, this chocolate gingerbread bundt cake is just the thing.

It’s easy to make this bundt cake in one bowl, and with a dusting of powdered sugar, some cranberries, and a few rosemary sprigs, you have an elegant dessert for the holiday table.

Chocolate chips add richness to this chocolate gingerbread bundt cake, but if you wanted to make a simple vanilla or chocolate glaze, you could do that, too. I like the simplicity of the powdered sugar, and it reminds me of snow.

gluten free chocolate gingerbread bundt cake

How do you make sure a bundt cake doesn’t stick to the pan?

I recommend greasing the pan with vegan buttery spread and then dusting it with cocoa powder. This should help the cake pop right out.

chocolate batter in bundt cake pan

Can you make gluten free cakes ahead of time?

This cake could easily be made one day ahead of time. Just allow it to cool fully before wrapping it well in plastic wrap. When ready to serve, place it on the cake stand and dust it with powdered sugar and add the garnish.

Can this gluten free bundt cake be frozen?

Yes, I think this bundt cake would freeze well. Just wrap very well in plastic wrap and then foil to make sure it doesn’t dry out.

Can this gluten free cake be made with coconut flour or almond flour?

I would not recommend coconut flour for this recipe, because it will result in a hard, dense cake. You need eggs for coconut flour to work well in a cake.

Almond flour will also result in a dense cake, but you could use up to one cup in combination with a gluten free flour blend if you wish.

slice of chocolate gingerbread cake

If you make this cake, or any of my recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re making!

Disclosure: This post contains affiliate links.

vegan gluten free chocolate gingerbread bundt cake
5 from 1 vote
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Chocolate Gingerbread Bundt Cake.

This easy chocolate gingerbread bundt cake is a decadent holiday dessert that your guests will love!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword chocolate bundt cake, gluten free bundt cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 401 kcal
Author Kelly Roenicke

Ingredients

  • 2 ¼ cups gluten free flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups organic cane sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ½ cup vegan buttery spread
  • â…” cup non-dairy milk I used refrigerated coconut milk beverage. Use any milk that works for your dietary needs.
  • ¼ cup unsweetened applesauce
  • 3 Tablespoons molasses
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons apple cider vinegar
  • ¾ cup dairy free chocolate chips
  • 2 Tablespoons powdered sugar
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees. Grease a 10 inch bundt pan with vegan buttery spread and dust it with cocoa powder. I recommend this step even if your bundt pan is non-stick.

  2. In a large mixing bowl, combine the gluten free flour blend, cocoa powder, sugar, baking soda, salt, and spices. Whisk together.

  3. Put the vegan buttery spread in a microwave safe  bowl and microwave for 30 seconds or until melted.

  4. Add the melted vegan buttery spread, non-dairy milk, unsweetened applesauce, molasses, vanilla extract, and apple cider vinegar to the dry ingredients. Stir well.

  5. Add the dairy free chocolate chips and stir to combine. Pour the batter into the prepared bundt pan, and smooth out with the back of a spoon.

  6. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.

  7. Let the bundt cake cool in the pan for about 30 minutes, then invert the pan over a cookie sheet and tap the bottom to release the cake. It should release easily.

  8. Let the cake cool fully. Once cooled, you can move it to a cake stand and dust it with powdered sugar. Place rosemary sprigs and cranberries around the edge of the cake if desired.

Recipe Notes

If you aren't dairy free, use regular butter and milk.

This cake should stay fresh in an airtight container for 3 days.

If you prefer, you can drizzle this cake with vanilla or chocolate glaze.

 

Nutrition Facts
Chocolate Gingerbread Bundt Cake.
Amount Per Serving
Calories 401 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Sodium 425mg18%
Potassium 290mg8%
Carbohydrates 68g23%
Fiber 6g25%
Sugar 43g48%
Protein 5g10%
Vitamin A 500IU10%
Vitamin C 1.2mg1%
Calcium 72mg7%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

chocolate gingerbread bundt cake

 

Related

« Easy Vegan Shepherd’s Pie.
Chocolate Peppermint Thumbprint Cookies (Gluten Free, Vegan). »

Filed Under: Dairy Free, Desserts, food, Gluten Free, holiday, Nut Free, Sweets, Vegan

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Inger

    April 12, 2021 at 3:52 pm

    Is there any substitute for molasses?

    Reply
    • Kelly Roenicke

      April 24, 2021 at 12:03 am

      I don’t know of one that would have the same flavor. You could leave it out and just add a little more liquid if the batter seems dry. The flavor will not be as gingerbread-y without it.

      Reply
  2. Katie

    December 21, 2018 at 11:57 pm

    5 stars
    Delicious recipe!

    Reply
  3. Roxane Orf

    December 17, 2018 at 10:00 am

    I can’t use applesauce, what can I use in it’s place. Also I can not use apple cider vinegar what can I use inplace of that as well?

    Reply
    • Kelly Roenicke

      December 21, 2018 at 10:05 pm

      Try beet puree and lemon juice.

      Reply
  4. Kathy

    December 14, 2018 at 4:54 pm

    I don’t need gluten free… can I use regular all purpose flour in the recipe?

    Reply
    • Kelly Roenicke

      December 15, 2018 at 2:29 pm

      Yes!

      Reply
  5. Roxane

    December 14, 2018 at 3:09 pm

    I have a question regarding this chocolate ginger bread bunt cake. I can not use applesauce or the applr cider vinegar, what could I use as substitute ‘s coconut is out as well.

    Reply
    • Kelly Roenicke

      December 15, 2018 at 2:30 pm

      You can use beet puree or prune puree. Use lemon juice in place of the vinegar.

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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