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!
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.
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.
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.
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!
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Chocolate Gingerbread Bundt Cake.
This easy chocolate gingerbread bundt cake is a decadent holiday dessert that your guests will love!
- 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.
- 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
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.
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 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.
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.