Gingerbread Bundt Cake

Name: Gingerbread Bundt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings
Ingredients: 3 cups whole wheat pastry flour; 1 tsp baking soda; 1/2 tsp salt; 2 1/2 teaspoons ginger; 2 teaspoons ground cinnamon; 1/2 tsp ground cloves; 1/4 tsp nutmeg; 1 cup brown sugar; 1/2 cup oil; 2/3 cup applesauce; 1/3 cup molasses; 3 large eggs; 1 TBSP vanilla extract; 1 cup milk; confectioners sugar for dusting

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
10 servings
Course
Dessert

Gingerbread Bundt Cake

Iris Warren

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A healthier take on a holiday recipe, Whole Grain Gingerbread Bundt Cake! An effortlessly beautiful cake to serve friends and family. Made with whole grain flour, applesauce, molasses and gingerbread spices. Dairy-free recipe.

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Ingredients

Servings

Dry ingredients

3 cups whole wheat pastry flour see notes
1 tsp baking soda
1/2 tsp salt
2 1/2 teaspoons ginger
2 teaspoons ground cinnamon
1/2 tsp ground cloves if you don't have these spices on hand don't worry about buying them
1/4 tsp nutmeg

Wet ingredients

1 cup brown sugar packed
1/2 cup oil light olive, sunflower, etc.
2/3 cup applesauce
1/3 cup molasses
3 large eggs room temp
1 TBSP vanilla extract
1 cup milk of choice, room temp
confectioners sugar for dusting

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Instructions

Preheat oven to 350ºF and grease 10-12 cup bundt pan; set aside.
In medium-large bowl, add all dry ingredients (flour, baking soda/powder, salt, spices). Whisk to combine and set aside.
In large bowl beat together sugar, oil, applesauce and molasses until combined (medium-high speed with electric mixer). Add in eggs and vanilla, beating on medium speed until combined.
Begin adding bowl of dry ingredients, alternating with milk (about 1/2 cup of flour alternating with about 1/4 cup milk) mixing on low speed until just combined. Do not over-stir or cake will be tough.
Immediately pour batter into greased bundt pan. Bake for 40-45 minutes. Cake is done when inserted toothpick comes out with little to no crumbs. Allow cake to cool in pan about 15 minutes before removing from pan. Let cake to cool a bit longer before adding powdered sugar dusting.

Notes

Cake was photographed with honey, so if you notice your cake is a bit darker, this is correct! Using molasses will make the cake a darker color. That being said, if you don't like molasses flavor as much, you can make this cake with honey and still have gingerbread spices come through!