Description
Gingerbread Bundt Cake Recipe with a Maple Glaze is a delicious gluten free cake that’s incredibly moist and tender. The perfect traditional holiday dessert.
Ingredients
Scale
Gluten Free Cake
- 2 1/4 cup Bobs Red Mill Gluten Free 1 to 1 Flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1/4 tsp. cinnamon
- 1/4 tsp. all spice
- 1 tsp. ground ginger powder
- 1/4 cup wholesome molasses
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 2 tbsp. apple cider vinegar
- 1 1/2 sticks softened Earth Balance Butter ( Not Melted )
- 2 eggs
- 3/4 cup boiling hot water
Maple Glaze
- 3 tbsp. maple syrup
- 1/4 tsp. rum extract
- 3 tbsp. unsweetened cashew milk ( I use silk brand )
- 1 tbsp. melted Earth Balance Butter
- 2 1/2 cups powdered sugar
Instructions
Gluten Free Cake
- Preheat oven to 350 degrees
- Spray and grease your bundt cake pan – set aside.
- In a medium bowl combine flour, baking powder, baking soda, salt, and spices – set aside.
- In a large bowl cream together butter, sugars, molasses, and vanilla.
- beat in eggs.
- stir in acv with a spatula.
- Slowly and gently combine dry ingredients into wet ingredients.
- Add 3/4 cup boiling hot water and gently stir with a spatula until thoroughly combined.
- Pour bundt cake batter into greased bundt cake pan.
- Bake 40-50 minutes ( oven temperatures may vary )
- Check with a toothpick for doneness.
- Let gingerbread bundt cake completely cool when done baking.
Maple Glaze
- In a large bowl blend together maple syrup, rum extract, milk, and butter.
- Slowly add and blend in powdered sugar in increments.
- Pour maple glaze over bundt cake when it’s done cooling.
- Enjoy 🙂
Notes
*Feel free to sub out cashew milk with coconut milk, almond milk, or even oat milk.
- Prep Time: 25
- Cook Time: approximately 40 minutes
- Category: desserts
- Method: bake
- Cuisine: american
