Get ready to transform your baking game with this jaw-dropping Vegan Ginger Bundt Cake that proves plant-based desserts can be mind-blowingly delicious! Imagine a moist, aromatic cake bursting with warming ginger spices, creating a heavenly treat that will make your taste buds dance with pure delight. Whether you're a seasoned vegan baker or just looking to impress your friends with an incredible dairy-free dessert, this recipe is your golden ticket to culinary magic.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Vegan
Serves: 1 bundt cake
Ingredients
- 2 cups all-purpose flour
- 1 cup coconut sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
- 1/4 cup fresh ginger, grated
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 cup molasses
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with vegetable oil or vegan butter, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, ground ginger, and cinnamon. Whisk the dry ingredients to ensure even distribution of spices.
- In a separate bowl, combine the coconut sugar, vegetable oil, almond milk, fresh grated ginger, and molasses. Whisk thoroughly until the mixture is smooth and well-integrated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula. Mix until just combined, being careful not to overmix, which can result in a dense cake.
- Transfer the batter into the prepared bundt pan, using a spatula to spread it evenly and tap the pan gently on the counter to remove any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple vegan glaze made from powdered sugar and almond milk.
Tips
- Always grease your bundt pan meticulously - those intricate design details can be tricky for cake release!
- Use fresh ginger for maximum flavor punch - it makes a world of difference compared to dried ground ginger.
- Don't overmix the batter; gentle folding keeps the cake light and tender.
- Let the cake cool completely before removing from the pan to prevent potential crumbling.
- For an extra flavor boost, consider adding a splash of vanilla extract or a sprinkle of candied ginger on top.
- Store the cake in an airtight container to maintain moisture and keep it fresh for up to 3-4 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
