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gluten free vegan gingerbread bundt cake with espresso glaze

December 3, 2015 by Sarah 8 Comments

Gluten Free Vegan Gingerbread Bundt Cake with Espresso Glaze. A simple holiday cake that will surely please any crowd!

I can’t seem to help myself. I just LOVE bundt cakes oh so much. They’re my total favorite. I think it’s mainly because I prefer a higher cake ratio to frosting. I’m not the norm, I know, but I just fancy the cake. It’s the best part!

Let’s get on with this gingerbread bundt cake here. Don’t you just want to just cut yourself a slice and dive right in? I prefer my slice of bundt cake with a cup of coffee so I decided to top this gingerbread with an espresso glaze. A little extra coffee never hurt anyone. The cake is slightly sweet, with a kick from the ginger. Loaded with rich, dark molasses. You just can’t go wrong with freshly baked gingerbread.

It’s that time, my friends. Time for me to get in the kitchen and do lots of holiday recipe creating for all of you. Hope you’re ready!

Gluten Free Vegan Gingerbread Bundt Cake with Espresso Glaze. A simple holiday cake that will surely please any crowd!

4.0 from 1 reviews
gluten free vegan gingerbread bundt cake with espresso glaze
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cupcakes & cakes
SERVES: 10-12
INGREDIENTS
gingerbread bundt cake
  • 3 cups Sarah's gluten free flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 2/3 cup sunflower seed or light flavored oil
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1/2 cup water
  • 1/2 cup unsweetened applesauce
  • 1 cup organic brown sugar or coconut sugar
  • 1/2 cup molasses
  • 1/4 cup cane sugar
  • 1 teaspoon pure vanilla extract
espresso glaze
  • 2 tablespoons warm water
  • 2 teaspoons espresso powder
  • 2 cups sifted powdered sugar
  • 1/2 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Prepare bundt pan by spraying with cooking spray.
  2. In large mixing bowl, sift together flour, baking powder, baking sod, cinnamon, ginger and salt. Set aside.
  3. Mix together oil, coconut milk, water, applesauce, brown sugar, molasses, sugar and vanilla until smooth. Add to flour mixture and stir to combine.
  4. Pour batter into prepared bundt cake pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
  5. Allow to cool in pan for 15 minutes. Invert onto cooling rack to cool completely.
  6. To make glaze, dissolve espresso powder in 2 tablespoons water. Add powdered sugar and vanilla extract. Stir until smooth.
  7. Drizzle glaze over cooled cake. Slice and serve.
3.5.3226

Filed Under: cupcakes & cakes Tagged With: cake, dairy free, egg free, gingerbread, gluten free, holidays, vegan

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Comments

  1. jill says

    December 3, 2015 at 8:52 am

    Are you using blackstrap molasses here or another kind? planning to make this tomorrow. except will do a maple or cinnamon glaze because the expresso, even so little will keep me up really late. ( pathetic, I know! )

    Reply
    • Sarah says

      December 4, 2015 at 1:22 pm

      Yes, blackstrap molasses. For the glaze, simply omit the espresso powder and add 1/2 teaspoon ground cinnamon.

      Reply
  2. Rebecca Oakes says

    December 3, 2015 at 10:09 am

    Love, love, love bundt cake too! However, I’m not a coffee lover, and neither are the kids (for whom I do most of the gf vegan baking). Any suggestions for a substitute icing?

    Reply
    • Sarah says

      December 4, 2015 at 1:15 pm

      You can just omit the espresso powder and add 1/2 teaspoon cinnamon if you’d like!

      Reply
  3. francesca says

    December 24, 2015 at 11:17 am

    Just made this and the chocolate peppermint cake to bring to my cousins Christmas Eve get together. Both cakes look beautiful! So excited to taste it, and even more excited to share gluten and dairy free treats with everyone. Thank you! !

    Reply
    • Sarah says

      December 30, 2015 at 8:36 pm

      I’m so glad to hear! Thanks for sharing, Francesca!

      Reply
  4. Katrina says

    October 12, 2017 at 12:32 pm

    Just made this (yum) & I realized that there is no mention of where to put the baking soda… am I late to the party & you’ve covered this already or am I crazy? I added it in while I was sifting.

    Reply
    • Sarah says

      October 12, 2017 at 4:18 pm

      Just fixed it 🙂 Yes, it’s added to the dry ingredients.

      Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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