Description
This Gingerbread Chocolate Bundt Cake combines warm spices and rich chocolate for a moist, tender, and deeply cozy dessert made entirely with plant-based ingredients and natural flavors. Perfect for any occasion, it features a perfect spice balance, rich chocolate notes, and a beautiful bundt shape.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ cup natural cocoa powder
Wet Ingredients
- ½ cup plant-based butter, softened
- 1 cup natural brown sugar
- ⅓ cup natural molasses
- 1 teaspoon vegetarian Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 cup plant-based milk, room temperature
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon natural gelling agent
Optional
- ½ cup dark chocolate chunks (plant-based)
Instructions
- Prepare Your Pans and Ingredients: Preheat your oven to 350°F (175°C). Lightly grease your bundt pan with plant-based butter to prevent sticking, then dust it with a touch of flour. Sift together your dry ingredients – flour, baking soda, spices, and cocoa powder – to ensure even distribution and no lumps.
- Cream Butter and Sugar: In a large bowl, beat the plant-based butter and natural brown sugar until light and fluffy using a hand or stand mixer. This incorporates air and helps create a tender crumb.
- Add Wet Ingredients: Mix in the natural molasses, vegetarian Worcestershire sauce, natural vanilla extract, and apple cider vinegar followed by the plant-based milk. Stir until combined and smooth, forming the base of your batter.
- Combine Dry and Wet Ingredients: Gradually fold the sifted dry ingredients into the wet mixture, mixing just until no flour streaks remain. Avoid overmixing to keep the cake tender. Gently fold in the optional dark chocolate chunks if using.
- Bake and Cool: Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
- Use room temperature plant-based butter and milk for better mixing and texture.
- Sift dry ingredients to avoid lumps and ensure even spice distribution.
- Check doneness early as oven temperatures vary; cake should remain moist.
- Use natural brown sugar and molasses to preserve authentic gingerbread flavor.
- Allow cake to cool fully before glazing or serving to prevent melting or sogginess.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Gingerbread, Chocolate, Bundt Cake, Plant-Based, Dessert, Spiced Cake, Vegan
