Vegan Gingerbread Mini Bundt Cakes.
These vegan gingerbread mini bundt cakes are moist, spicy, and the perfect end to a holiday meal!
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
Instructions
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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.
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Put the vegan buttery spread in a large bowl and microwave for 35 seconds, or until melted.
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Stir in the molasses, unsweetened applesauce, unsweetened coconut milk, and vinegar.
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Add the brown sugar, and mix together.
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In a separate bowl combine the whole spelt flour, baking powder, salt, nutmeg, cloves, cinnamon, and ginger.
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Add the dry ingredients to the wet ingredients and stir to combine.
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Spoon the batter into the prepared mini bundt pans, filling each one ¾ full.
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Bake at 350 degrees for about 26-29 minutes.
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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.
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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.