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