Gingerbread Bundt Cake

Need a cake recipe that’s both dessert and decoration in one? Look no further because this Gingerbread Bundt Cake recipe is a show stopping holiday cake that everyone will adore!

This recipe is absolutely bursting with spices and topped with a sweet, silky glaze and will surely win over even the biggest of grinches.

Ingredients for the Cake

1 ½ cups One Degree Organics Sprouted Whole Wheat Flour
1 cup One Degree Organics Sprouted Spelt Flour
1 ½ Tbsp. ground flaxseed
1 Tbsp. baking powder
½ tsp. cinnamon
½ tsp. salt
1 tsp. ginger powder
½ block soft tofu
1 cup non-dairy milk
½ cup blackstrap molasses
½ cup maple syrup
½ cup coconut sugar
½ cup non-dairy butter, softened
½ cup sunflower oil
2 Tbsp. fresh orange juice
½ tsp. orange zest
1 tsp. vanilla

Ingredients for the Glaze

2 cups organic powdered sugar
3 Tbsp. sunflower oil
2 Tbsp. coconut milk
1 Tbsp. vanilla paste

Directions for the Cake

Preheat oven to 400 F. Grease a bundt pan and set aside.

Combine flours, flaxseed, baking powder, cinnamon, salt, and ginger in a large bowl.

Combine tofu, non-dairy milk, molasses, maple syrup, sugar, sunflower oil, non-dairy butter, orange juice, orange zest and vanilla in a blender and blend until smooth.

Add the tofu mixture to the dry ingredients and fold until a silky batter forms.

Pour batter into the bundt pan and bake for 15 minutes, then reduce oven temperature to 350 F and bake for 45-50 more minutes.

Let the cake cool for 10- 15 minutes and then carefully loosen the edges and invert the pan onto a plate.

Directions for the Glaze

Whisk together the powdered sugar, sunflower oil, coconut milk, and vanilla paste in a small bowl. If the glaze is too think to pour, heat it slightly over the stove.

Pour glaze over a chilled cake. The glaze will set quickly once it has been poured.