Celebrate the holiday season with vegan gingerbread mini bundt cakes. These individual cakes are tender, spicy, and just 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.
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 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 the snow on the ground. :)
The key to the rich gingerbread flavor of these cakes is the ground nutmeg, cloves, cinnamon, and ginger, and of course the molasses!
Is molasses vegan?
Yes, molasses is vegan. This flavorful syrup is a product of sugar cane or beets.
Will this recipe work with gluten free flour?
Yes, it will work with gluten free flour! I find that my gluten free flour mix works very well in mini bundt cakes and cupcakes.
These vegan gingerbread mini bundt cakes are:
- delicious for a holiday meal
- easy to make ahead of time
- a perfect allergy friendly treat to share with your loved ones this holiday season
Disclosure: This post contains affiliate links.
Vegan Gingerbread Mini Bundt Cakes.
These vegan gingerbread mini bundt cakes are moist, spicy, and the perfect end to a holiday meal!
- 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
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 ¾ full.
Bake at 350 degrees for about 26-29 minutes.
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.
Let the cakes cool, then dust with powdered sugar before serving.
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.
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.
If you need more of these, 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.
These would also be really delicious with this dairy free caramel sauce drizzled over the top.
This post was originally published in November 2014. It has been updated with more tips and information.