Celebrate the holiday season with this delightful Vegan Gingerbread Bundt Cake, a perfect blend of festive spices and sweet glaze. This cake captures the essence of Christmas with its rich gingerbread flavor, featuring cinnamon, nutmeg, and ginger, creating a warm and inviting aroma. The sponge is soft and tender, made with self-rising flour and enhanced with vanilla protein powder for added nutrition. A combination of dairy-free milk, oil, and yogurt ensures the cake remains moist and delectable. Topped with a simple yet delicious glaze made from dairy-free yogurt and powdered sugar, this gingerbread bundt cake is ideal for holiday gatherings, festive celebrations, or as a cozy treat during the winter season.
- Cake:
- 200g self-rising flour
- 60g vanilla-flavored vegan protein powder
- 150g light brown sugar
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 ½ tsp ginger
- 1 tbsp ground flaxseed
- 240ml non-dairy milk
- 1 tsp vanilla extract
- 60ml neutral oil
- 65g dairy-free yogurt
- 1 tbsp apple cider vinegar
- Glaze:
- 100g dairy-free yogurt
- 100g powdered sugar
- Dairy-free milk, to thin
Method:
- Preheat the oven to 170°C and grease a bundt pan.
- Mix non-dairy milk with vinegar and set aside to thicken and curdle.
- Sift dry ingredients (flour, protein powder, sugar, bicarbonate of soda, cinnamon, nutmeg, ginger) into a bowl.
- In another bowl, mix wet ingredients (flaxseed, milk mixture, vanilla extract, oil, yogurt).
- Combine wet and dry ingredients, mixing gently until just combined.
- Pour the mixture into the prepared tin and bake for 30-40 minutes, or until well risen and cooked through.
- Prepare the glaze by mixing dairy-free yogurt and powdered sugar, adding dairy-free milk as needed to achieve the desired consistency.
- Drizzle the glaze over the cooled cake.
Enjoy this Vegan Gingerbread Bundt Cake, a festive and flavorful treat that brings the spirit of the holiday season to your table!
