gluten free vegan gingerbread bundt cake with espresso glaze
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cupcakes & cakes
SERVES: 10-12
- 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
- 2 tablespoons warm water
- 2 teaspoons espresso powder
- 2 cups sifted powdered sugar
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Prepare bundt pan by spraying with cooking spray.
- In large mixing bowl, sift together flour, baking powder, baking sod, cinnamon, ginger and salt. Set aside.
- Mix together oil, coconut milk, water, applesauce, brown sugar, molasses, sugar and vanilla until smooth. Add to flour mixture and stir to combine.
- Pour batter into prepared bundt cake pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
- Allow to cool in pan for 15 minutes. Invert onto cooling rack to cool completely.
- To make glaze, dissolve espresso powder in 2 tablespoons water. Add powdered sugar and vanilla extract. Stir until smooth.
- Drizzle glaze over cooled cake. Slice and serve.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/12/gluten-free-vegan-gingerbread-bundt-cake-with-espresso-glaze.html
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