Chocolate Gingerbread Bundt Cake.

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.