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vegan gluten free chocolate gingerbread bundt cake

Chocolate Gingerbread Bundt Cake.

This easy chocolate gingerbread bundt cake is a decadent holiday dessert that your guests will love!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword chocolate bundt cake, gluten free bundt cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 401 kcal
Author Kelly Roenicke

Ingredients

Instructions

  1. Preheat oven to 350 degrees. 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.

  2. In a large mixing bowl, combine the gluten free flour blend, cocoa powder, sugar, baking soda, salt, and spices. Whisk together.

  3. Put the vegan buttery spread in a microwave safe  bowl and microwave for 30 seconds or until melted.

  4. Add the melted vegan buttery spread, non-dairy milk, unsweetened applesauce, molasses, vanilla extract, and apple cider vinegar to the dry ingredients. Stir well.

  5. 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.

  6. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.

  7. 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.

  8. 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.

Recipe Notes

If you aren't dairy free, use regular butter and milk.

This cake should stay fresh in an airtight container for 3 days.

If you prefer, you can drizzle this cake with vanilla or chocolate glaze.

 

Nutrition Facts
Chocolate Gingerbread Bundt Cake.
Amount Per Serving
Calories 401 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Sodium 425mg18%
Potassium 290mg8%
Carbohydrates 68g23%
Fiber 6g25%
Sugar 43g48%
Protein 5g10%
Vitamin A 500IU10%
Vitamin C 1.2mg1%
Calcium 72mg7%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.