Gingerbread Bundt Cake
Total time 1 hour | Serves 10-12 | Vegan | Nut Free
Ingredients
Cake
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 coconut oil. In a large bowl, mix together the flour, baking powder, bicarbonate powder, ground spices and salt. In a medium bowl, whisk together the melted coconut oil, maple syrup, plant milk, vanilla bean extract and apple cider vinegar. Pour the wet ingredients into the dry and stir together to combine.
Step 2: Pour the batter into your greased Bundt tin and bake for 40-50 minutes, or until the surface is golden or a metal skewer comes out clean. Let the cake cool for 5-10 minutes before removing it from the tin.
Step 3: For the frosting, simply whisk together the icing sugar and milk in a medium bowl until combined. Once the cake has cooled, gently pour the frosting over the top and decorate with fresh berries or dried flowers.