Celebrate the holiday season with vegan gingerbread mini bundt cakes. These individual cakes are perfect for a special dessert.
How are you on this snowy morning? Is it snowy where you are? We have a little bit on the ground here, just enough to make it seem pretty and wintry and holiday-ish.
Actually, a few things happened this weekend to make me feel holiday-ish: the snow, playing the first holiday concert of the season, buying my favorite, must-have holiday lotion from Williams-Sonoma, and making a gingerbread recipe!
I love my pumpkin recipes in the fall…they are my favorite! But once December hits (or I guess mid-November this year), I am all about gingerbread. We make gingerbread cakes, and cookies, and a gingerbread house, too! Give me all the gingerbread.
These 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 the snow on the ground. :)
Gingerbread Mini Bundt Cakes.
These vegan gingerbread mini bundt cakes are moist, spicy, and the perfect end to a holiday meal!
- 1/2 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
- 1 cup dark brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- pinch ground cloves
- 1 1/2 teaspoon cinnamon
- 2 teaspoons ginger
- powdered sugar for dusting
Preheat the oven to 350 degrees. Grease and flour 6 mini bundts. If you have the individual mini bundts, then line them up on a rimmed cookie sheet.
Put the vegan buttery spread in a large bowl and microwave for 35 seconds, or until melted.
Stir in the molasses, unsweetened applesauce, unsweetened coconut milk, and vinegar.
Add the brown sugar, and mix together.
In a separate bowl combine the whole spelt flour, baking powder, salt, nutmeg, cloves, cinnamon, and ginger.
Add the dry ingredients to the wet ingredients and stir to combine.
Spoon the batter into the prepared mini bundt pans, filling each one 3/4 full.
Bake at 350 degrees for about 26-29 minutes.
I have several of the individual mini bundt pans that I found at a thrift store this summer, like these, but it might be easier to get a pan with six wells, like this one. (affiliate links) 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 for my blog. :)
If you need more of these, go ahead and double the recipe. If you want to make these into cupcakes instead, I think that would work just fine, but the baking time would be reduced.
Did you do anything this weekend to get into the holiday spirit? What’s your favorite gingerbread recipe? Or is there another flavor that says Christmas to you?