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Home » Desserts » Vegan Gingerbread Mini Bundt Cakes.

Vegan Gingerbread Mini Bundt Cakes.

Oct 3, 2018 · Modified: Aug 12, 2022 by Kelly Roenicke · 24 Comments

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Delicious individual desserts that are packed with spicy gingerbread flavor! These are a special treat that is just right for the holiday season! Vegan recipe.

Celebrate the holiday season with vegan gingerbread mini bundt cakes. These individual cakes are tender, spicy, and just perfect for a special dessert. You’ll love the delicious ginger flavor and the fluffy texture of these vegan cakes.

gingerbread mini bundt cakes on white doilies

I love pumpkin recipes in the fall…they are my favorite! But once wintry weather hits, I am all about gingerbread. We make gingerbread cakes, and cookies, and a gingerbread house, too.

Originally I thought I might put some kind of mini bundt recipe in my ebook, Vegan Holiday Treats, but there were so many holiday recipes to choose from, and I ran out of room! So I saved the gingerbread mini bundt cakes to share here on my site.

These vegan mini gingerbread bundt cakes would be so sweet for a Thanksgiving or Christmas dessert. They are spicy and incredibly moist. They even freeze well – (I froze one to test it out) so you could do them ahead of time and then just warm them up a bit before serving. A little dusting of powdered sugar on top is the perfect finish…like a fresh snowfall.

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  • Ingredient Notes
  • Serving Suggestions
  • Variations
  • FAQs
  • Storage
  • Recipe
vegan gingerbread mini bundt cake on a doily

Ingredient Notes

  • Spices – The key to the rich gingerbread flavor of these cakes is the ground nutmeg, cloves, cinnamon, and ginger, and of course the molasses!
  • Vegan Buttery Spread – I used melted Earth Balance vegan buttery spread in this recipe. You could also use canola oil or another neutral tasting oil.
  • Flour – I used white spelt flour. Regular all-purpose flour would also work well. These cakes will work with gluten free flour. I find that my gluten free flour mix works very well in mini bundt cakes and cupcakes.
  • Applesauce – Unsweetened applesauce acts as an egg replacer in this recipe. It helps the cakes stay moist and binds them together. If applesauce doesn’t work for your diet, try pumpkin puree or prune puree.

Serving Suggestions

  • These would delicious with this dairy free caramel sauce drizzled over the top.
  • You could top these with dairy free vanilla ice cream or vegan whipped topping like So Delicious Coco Whip.
gingerbread mini bundt cakes

Variations

  • If you need more of these for a party, go ahead and double the recipe.
  • If you want to make these into cupcakes instead, that will work out just fine, but the baking time will be reduced. Check them after about 15-18 minutes.
  • If you choose to make cupcakes, you could also top these with dairy free buttercream frosting.

FAQs

Is molasses vegan?

Yes, molasses is vegan. This flavorful syrup is a product of sugar cane or beets.

What if I can have dairy?

If you are able to eat dairy, you can go ahead and use regular butter and milk in equal amounts.

Storage

Store these cakes in an airtight container. They should stay fresh for about 3 days. If you would like to make these ahead of time and freeze them, they will stay fresh in a freezer safe container or bag for up to 3 months.

ginger spice cakes on a doily

Disclosure: This post contains affiliate links.

Recipe

vegan gingerbread bundt cake
5 from 1 vote
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Vegan Gingerbread Mini Bundt Cakes.

These vegan gingerbread mini bundt cakes are moist, spicy, and the perfect end to a holiday meal!

Course Dessert
Cuisine Dairy Free, vegan.
Keyword vegan holiday dessert recipes
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings 6 mini bundts
Calories 460 kcal
Author Kelly Roenicke

Ingredients

  • ½ cup vegan buttery spread melted
  • 1 Tablespoon molasses
  • 1 cup unsweetened coconut milk
  • 1 teaspoon white vinegar
  • 6 Tablespoons unsweetened applesauce
  • 2 cups whole spelt flour regular whole wheat flour is okay, too, or you can use a gluten free flour blend.
  • 1 cup dark brown sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • pinch ground cloves
  • 1 ½ teaspoon cinnamon
  • 2 teaspoons ginger
  • 2 Tablespoons powdered sugar for dusting
US Customary – Metric

Instructions

  1. Preheat the oven to 350 degrees. Grease and flour 6 mini bundt pans. If you have the individual mini bundts, then line them up on a rimmed cookie sheet.

  2. Put the vegan buttery spread in a large bowl and microwave for 35 seconds, or until melted.
  3. Stir in the molasses, unsweetened applesauce, unsweetened coconut milk, and vinegar.
  4. Add the brown sugar, and mix together.
  5. In a separate bowl combine the whole spelt flour, baking powder, salt, nutmeg, cloves, cinnamon, and ginger.
  6. Add the dry ingredients to the wet ingredients and stir to combine.
  7. Spoon the batter into the prepared mini bundt pans, filling each one ¾ full.
  8. Bake at 350 degrees for about 26-29 minutes.
  9. Allow the cakes to cool for a bit before trying to remove them from the pans. To remove, turn the cakes over onto a cookie sheet. Tap the bottom of each pan with a knife to get the cake to release.

  10. Let the cakes cool, then dust with powdered sugar before serving.

Recipe Notes

If you use a gluten free flour blend in this recipe, reduce the amount if applesauce to 5 Tablespoons.

Make sure to allow the cakes to cool for a little bit before removing them from the pan.

Store leftovers in an airtight container. They should stay fresh for about three days.

If you can’t do applesauce, you might try some pumpkin puree in its place. Sweet potato puree, or prune puree would also work in this recipe.

Nutrition Facts
Vegan Gingerbread Mini Bundt Cakes.
Amount per Serving
Calories
460
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Sodium
 
345
mg
15
%
Potassium
 
310
mg
9
%
Carbohydrates
 
77
g
26
%
Fiber
 
5
g
21
%
Sugar
 
43
g
48
%
Protein
 
5
g
10
%
Vitamin A
 
720
IU
14
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
133
mg
13
%
Iron
 
2.6
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Sweet and Spicy Gluten Free Chex Mix.
Banana Oatmeal Muffins (Vegan and Gluten Free). »

Filed Under: Christmas, Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • 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. Patty

    December 20, 2021 at 3:52 pm

    Can I freeze these?

    Reply
    • Patty

      December 20, 2021 at 3:54 pm

      Never mind I just re-read it! 😉

      Reply
  2. Sharon

    December 14, 2019 at 8:17 am

    If using one larger Bundt pan, would you know what size it would fill? Or how much batter it makes?
    Thank you!

    Reply
    • Kelly Roenicke

      December 17, 2019 at 12:46 am

      Just use the slider on the recipe to adjust the number of servings you would need. I would think a bundt cake would be at least 10-12 servings.

      Reply
  3. Katie

    May 30, 2018 at 8:25 pm

    5 stars
    Delicious recipe!

    Reply
  4. Denise

    November 28, 2014 at 11:46 am

    Kelly, if I needed to make these gluten free, could I? What flour would you recommend other than Spelt?

    Reply
    • Kelly

      December 01, 2014 at 11:36 am

      I have not tried them gluten free, but if I was going to, I would try a 50/50 mix of gf oat flour and almond flour. I hope that works!

      Reply
      • Marissa

        December 29, 2021 at 1:17 pm

        Could I substitute brown sugar for coconut sugar?

        Reply
        • Kelly Roenicke

          February 19, 2022 at 8:51 pm

          Yes, that would be fine!

          Reply
  5. athleticavocado

    November 24, 2014 at 8:59 pm

    these are so cute! love it!

    Reply
  6. Sarah@WholeandHeavenlyOven

    November 18, 2014 at 9:32 am

    I am SO excited for ginger-bread season! Wait to kick if off in an awesome way, Kelly! These little bundt cakes look totally perfect. :)

    Reply
  7. Lisa

    November 17, 2014 at 6:20 pm

    These gingerbread bundt cakes are soo cute! I just can’t wait for gingerbread season to come in full swing! The cup of coffee I bought today had snow flakes, reindeer, and doves drawn all over it. Does that count as getting into the holiday spirit?

    Reply
    • Kelly

      November 18, 2014 at 12:00 am

      Thanks, Lisa! Yes, I think that counts! :)

      Reply
  8. Pamela @ Brooklyn Farm Girl

    November 17, 2014 at 2:13 pm

    These are so cute and I love that mini size! It doesn’t make me feel as bad when I end up eating 3.. ;)

    Reply
    • Kelly

      November 18, 2014 at 12:01 am

      I know, right? ;)

      Reply
  9. Lisa

    November 17, 2014 at 2:07 pm

    I love to make mini bundt cakes, sometimes we make 3 or 4 different recipes at the same time. They just seem to taste better.

    Reply
    • Kelly

      November 18, 2014 at 12:02 am

      Ooh, good idea to do a variety!

      Reply
  10. Natalie @ Tastes Lovely

    November 17, 2014 at 1:32 pm

    How exciting that you are getting snow! It looks like your little gingerbread bundt cakes got some snow too with the powdered sugar, *wink*. They sound delicious!

    Reply
    • Kelly

      November 18, 2014 at 12:04 am

      It was nice to see a little snow, especially since we were tucked inside our warm house. :)

      Reply
  11. genevieve y

    November 17, 2014 at 12:58 pm

    These are too cute! It just snowed here yesterday so I’m feeling all Christmas-y and gingerbread-y… I am so in the mood to have one of these!

    Reply
  12. thenutritiouskitchen

    November 17, 2014 at 12:32 pm

    I am SO ready for all the gingerbread flavored things! I have been on the lookout for a good Christmas dessert and I’m loving this idea :)

    Reply
  13. Rebecca @ Strength and Sunshine

    November 17, 2014 at 12:03 pm

    Gingerbread everything! It so makes me feel festive and joyful!

    Reply

Trackbacks

  1. Banana Coconut Mini Bundt Cakes with Chocolate Glaze. - The Pretty Bee says:
    April 28, 2015 at 8:57 am

    […] So remember when I bought my little mini bundt pans at the thrift store? […]

    Reply
  2. Bean Bytes 116 says:
    November 24, 2014 at 1:01 am

    […] Baked Snickerdoodle Donut Holes 60 Healthy Gluten-Free Thanksgiving Recipes Vegan Pumpkin Pie Gingerbread Mini Bundt Cakes Honey Mandarin Salmon with Almond Crust Almond Flour Gluten-Free Pie Crust Pecan Sticky Buns Sweet […]

    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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