Gingerbread Bundt Cake

Total time 1 hour | Vegan | Nut Free | Serves 10-12

Ingredients

• 300g self-raising flour

• 1 tsp baking powder

• 1 tsp bicarbonate powder

• 1 tsp ground cinnamon

• 1/4 tsp ground clove

• 1/4 tsp ground nutmeg

• 1/2 tsp sea salt

• 90g coconut oil, melted

• 240mls pure maple syrup

• 300mls plant milk

• 1 tsp vanilla bean extract

• 1 tsp apple cider vinegar

Frosting 

• 1 cup icing sugar

• 1-2 tbsp plant milk

• fresh berries or dried flowers for decorating (optional)

Method

Step 1: Preheat oven to 180°C and lightly grease a Bundt cake tin with oil. In a large bowl, mix together flour, baking powder, bicarbonate powder, ground spices and salt.

Step 2: In a medium bowl, whisk together melted coconut oil, maple syrup, plant milk, vanilla bean extract and apple cider vinegar. Pour wet ingredients into the dry and stir together to combine.

Step 3: Pour batter into the greased bundt tin and bake for 40-50 minutes, or until the surface is golden or a metal skewer comes out clean. Let cake cool for 5-10 minutes before removing from tin.

Step 4: For the frosting, whisk together icing sugar and milk in a medium bowl until combined. Once cake has cooled, gently pour frosting over the top and decorate with fresh berries or dried flowers.