This chocolate gingerbread bundt cake is a special holiday dessert that’s sure to become a family favorite! This rich chocolate cake looks very festive with a dusting of snowy sugar and some cranberries on the side. Try this easy dessert at your next gathering!
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 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.
Serve this with your favorite dairy free ice cream or whipped topping. It’s a perfect dessert for the month of December!
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Ingredient Notes
- Gluten Free Flour Blend – You need a gluten free flour blend for this cake, not straight rice flour or a grain free flour like coconut flour. Use a blend like Namaste Perfect Flour Blend or Living Now Foods Gluten Free Flour Blend.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread for making cakes and muffins. You could also use melted coconut oil or organic canola oil if you prefer.
- Molasses – Molasses is a key ingredient for that gingerbread flavor!
- Dairy Free Chocolate Chips – Adding some chocolate chips to the batter makes this cake extra decadent. Try chocolate chips by Enjoy Life or PASCHA Chocolate.
Substitutions
- I do 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.
- If you don’t have a non-dairy milk that works for you, you can use water.
- Feel free to use organic canola oil or melted coconut oil instead of melted vegan buttery spread.
Tips for Success
- To make sure the 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.
- Use a fine mesh sieve to sift the powdered sugar over the cake for an even coating.
Make Ahead Instructions
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.
Freezing
This bundt cake should freeze well. Just wrap it in plastic wrap and then foil to make sure it doesn’t dry out. You can store it in the freezer for up to 3 months.
Serving Suggestions
Serve this bundt cake with:
- Dairy Free Ice Cream
- Whipped Coconut Cream
- Homemade Hot Fudge Sauce
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Recipe
Chocolate Gingerbread Bundt Cake.
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
- ⅔ cup non-dairy milk I used refrigerated coconut milk beverage. Use any milk that works for your dietary needs. You could also use water.
- 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
Instructions
- Preheat oven to 350 degrees F. 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.
- In a large mixing bowl, combine the gluten free flour blend, cocoa powder, sugar, baking soda, salt, and spices. Whisk together.
- Put the vegan buttery spread in a microwave safe bowl and microwave for 30 seconds or until melted.
- Add the melted vegan buttery spread, non-dairy milk, unsweetened applesauce, molasses, vanilla extract, and apple cider vinegar to the dry ingredients. Stir well.
- 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.
- Bake at 350 degrees F for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- 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.
- 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.
NickiB
This was amazing! I no longer have a Bundt pan (thanks, multiple cross-country moves!) but baked in a regular cake pan. Flavor was absolutely amazing. I didn’t have applesauce, but we recently canned apple slices in a simple syrup, so I mushed some of that up. Family of 5 had this gone in a night!
Sarah
This looks fantastic! I only need it to be gluten free. Can I use dairy products in place of the non-dairy options?
Sarah
Oh duh….I just saw the recipe note 🤦🏼♀️.
Liberty
Made my first attempt at this recipe today, also my first Bundt cake attempt ever. I used a mini Bundt cakes pan and adjusted the cooking time and they came out amazing! I plan on making some to gift for Christmas this year! For extra Christmas flair I drizzled them with a chocolate glaze and sprinkled with peppermint chips.
Inger
Is there any substitute for molasses?
Kelly Roenicke
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.
Katie
Delicious recipe!
Roxane Orf
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?
Kelly Roenicke
Try beet puree and lemon juice.
Kathy
I don’t need gluten free… can I use regular all purpose flour in the recipe?
Kelly Roenicke
Yes!
Roxane
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.
Kelly Roenicke
You can use beet puree or prune puree. Use lemon juice in place of the vinegar.