Is there anything more quintessential to the holidays than gingerbread? The smells of the spices and rich molasses immediately conjur memories from Christmases past for me. So to me, that makes this gingerbread bundt cake the ultimate Christmas cake recipe.
Every bite is filled with the rich, spiced flavors of gingerbread in soft, moist cake form. And it's all topped off with an amazing creamy, dairy free white chocolate ganache that compliments the flavors beautifully. If you're looking for a stunning celebration cake this holiday season, you've found it!
If you're a big fan of the flavors of ginger and molasses, you should also try my old-fashioned molasses cookies or these chewy chocolate ginger cookies - both are perfect for Christmas time!
Ingredient Notes
This delicious holiday dessert uses simple ingredients that can be found in any grocery store. If you are using the dairy free white chocolate ganache, you will probably need to special order the chocolate. This cake recipe is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour.
- Baking Soda - It's important to make sure you're using baking soda and not baking powder in this recipe, since the soda will react with the acidity of the molasses and brown sugar to make the cake rise.
- Vegan Butter - I used Country Crock plant butter in this recipe. Any vegan stick butter or even coconut oil will work, but avoid margarine. If you're not dairy free, use regular unsalted butter in the same measure.
- Molasses - I always use Grandma's unsulphured molasses. I don't recommend blackstrap molasses here as the flavor may be too strong.
- Non-Dairy Milk - I used unsweetened coconut milk in this recipe, although any plant based milk will work fine. If you're not dairy free, use regular milk in the same measure.
- Dairy Free White Chocolate (not shown above) - I always use King David's vegan white chocolate in my recipes as it melts the best without separating and has a nice white chocolate like flavor. You can order it from Amazon through the links here. If you're not dairy free, I recommend Ghiradelli white chocolate baking bars.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter, milk, white chocolate, and heavy whipping cream. All of the measurements are the same.
- Make it Vegan / Egg Free - I don't recommend trying to eliminate the eggs from this recipe. Because there are three eggs, the substitutions are usually less straightforward.
- Make a chocolate gingerbread cake - You can either swap about ½ cup of the flour for unsweetened cocoa powder or add in some chocolate chips - or both! You could also swap the white chocolate ganache for a milk chocolate or dark chocolate version.
- Decorate with cream cheese frosting - I've included an alternate cream cheese glace in the recipe card which also works well as a topping for this cake.
- Make gingerbread cupcakes - Follow the mixing instructions as listed, but divide the cake batter into 24 paper lined cupcake pans. The temperature is the same, but the bake time will be reduced to about 20 minutes. Top with my dairy free cream cheese frosting.
How to Make a Gingerbread Bundt Cake
I recently upgraded to this amazing USA Pan bundt pan which doesn't require an grease or flour to prep. If you're using a regular bundt pan, I recommend greasing thoroughly and dusting with gluten free flour before preparing the cake batter.
STEP 1: Combine the gluten free flour, baking soda, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt in a small bowl. Whisk together to mix well.
STEP 2: Add the butter, brown sugar, and molasses to the bowl of an electric mixer. Beat with the paddle attachment on medium speed for 5 minutes.
STEP 3: Add the vanilla extract to the mixing bowl. Then with the mixer on medium speed, add the eggs one at a time, mixing for 60 seconds between each addition.
STEP 4: With the mixer on low speed, slowly add half of the dry ingredients
to the wet ingredients. Then add half of the milk. Repeat with the remaining ingredients, stirring until its just combined.
STEP 5: Spread the cake batter into your prepared bundt pan and bake for 55-60 minutes or until the top springs back when gently poked.
Let the cake cool in the pan for 15 minutes, then turn the cake out onto a wire rack to cool completely before icing.
STEP 6: Once the cake has cooled, prepare the white chocolate ganache and pour it over the cake. Allow the ganache to set before slicing and serving.
Expert Tip
With dark colored cakes it can be harder to recognize when they are done baking. I recommend checking the first time at least 5 minutes before the expected bake time has elapsed. I gently poke the cake in the center with my finger to check if it bounces back. You can also use a long skewer inserted near the center of the cake to check for crumbs. The skewer should come out clean when the cake is done.
Storage
Store leftover cake in an airtight container, like a cake keeper, at room temperature for up to 4 days.
If you want to freeze this cake, I recommend freezing without the white chocolate topping. Cool the cake completely, cut into slices and individually wrap the slices with plastic wrap before placing in a freezer bag or container. You can freeze for up to 3 months.
More bundt cake recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gingerbread Bundt Cake
Equipment
- 10-Inch Bundt Cake Pan
Ingredients
For the cake
- 2 ½ Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 teaspoon Baking Soda
- 4 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 ½ teaspoon Ground Nutmeg
- 1 teaspoon Ground Allspice
- ½ teaspoon Ground Cloves
- ½ teaspoon Salt
- ¾ Cup Vegan Butter room temperature
- 1 ½ Cups Light Brown Sugar
- ½ Cup Molasses
- 1 teaspoon Vanilla
- 3 large Eggs room temperature
- 1 Cup Non Dairy Milk
For the white chocolate ganache
- 7 ounces Dairy Free White Chocolate roughly chopped
- ⅓ Cup Plant Based Cream
Instructions
- Preheat the oven to 350 °F (177 °C). Grease and flour a 10-inch bundt pan and set aside.
- Combine the gluten free flour, baking soda, ginger, cinnamon, nutmeg, allspice, cloves and salt in a small bowl. Whisk together to mix well.2 ½ Cups Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Soda, 4 teaspoons Ground Ginger, 2 teaspoons Ground Cinnamon, 1 ½ teaspoon Ground Nutmeg, 1 teaspoon Ground Allspice, ½ teaspoon Ground Cloves, ½ teaspoon Salt
- Add the butter, brown sugar and molasses to the bowl of a stand mixer. Beat on medium speed for 5 minutes. Scrape down the sides of the bowl.¾ Cup Vegan Butter, 1 ½ Cups Light Brown Sugar, ½ Cup Molasses
- Add in the vanilla extract. Then add the eggs, one at a time, mixing for 60 seconds between each addition. Scrape down the sides of the bowl again.1 teaspoon Vanilla, 3 large Eggs
- Turn the mixer to low speed. Add half of the dry ingredients following by half of the milk. Repeat with the remaining ingredients and stir until just combined.1 Cup Non Dairy Milk
- Transfer the cake batter to your prepared pan. Allow the batter to rest at room temperature for 10 minutes.
- Bake on the center rack of the preheated oven for 55-60 minutes or until the top center springs back when gently poked.
- Remove the cake from the oven and cool in the pan for 15 minutes, before turning it out onto a wire rack to cool completely.
Prepare the ganache:
- Heat the cream in a microwave safe bowl for about 1 minute on high. You don't want the cream to be too hot as white chocolate needs a lower melting point that brown chocolate.⅓ Cup Plant Based Cream
- Add the chopped white chocolate into the cream and allow it to sit for a couple of minutes. Then gently stir the white chocolate until it melts into a smooth sauce. It will be quite thin.7 ounces Dairy Free White Chocolate
- Once the chocolate is completely melted, you will want to rest the ganache for 5-10 minutes (depending on the temperature of your kitchen). This will let it thicken a bit so it's a good consistency for pouring. I recommend doing a little trial pour with a spoonful of white chocolate to make sure it has thickened enough before you dump it over the whole cake. 🙂
Notes
- 4 ounces vegan cream cheese, room temperature
- 1 Cup powdered sugar, sifted
- ¼ Cup plant based cream or milk
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
a says
didnt try it. but vegan butter? and then you suggust eggs. like. seriously? otherwise sounds delicious!
This is a dairy free cake recipe, so it uses plant based butter. It is NOT a vegan cake or an egg free cake. Since eggs aren't dairy, they are used in the recipe. Hope that helps.
P.S. If you're going to spend Christmas morning leaving weird reviews you should at least use a real name and email address so you can get see the reply.