Gingerbread Bundt Cake with Maple Glaze (Vegan)
This Vegan Gingerbread Bundt Cake with maple glaze is the perfect holiday dessert. The warm spices, paired with the yummy Gingerbread flavors, make this the must-bake treat for family gatherings. Add this dairy and egg free delicious recipe to your dessert table for the perfect holiday centerpiece.
If you’re a fan of that classic gingerbread flavor, this really is the perfect dessert. For me and my taste buds, it’s the perfect Christmas dessert. Pair it with a simple cup of coffee (or my Skinny Vanilla Latte), or let this crowd pleaser speak for itself. The rich flavor and dreamy glaze drizzle truly are a game changer.
A lot of people tell me that they think that they’ll notice right away a vegan cake vs. a traditional cake, but I promise you that this Gingerbread bundt cake tastes just like the real deal. The maple glaze icing is a key ingredient and really kicks up the flavor!
For more of my delicious vegan desserts for the holidays, be sure to try these easy Vegan Rum Balls or my vegan Cranberry Pie. I’m also a huge fan of these Gingerbread Pancakes, easy Vegan Gingerbread Cookies and this Gingerbread French Toast Casserole because I can never get enough of that gingerbread flavor.
Ingredients for Vegan Gingerbread Bundt Cake (With Substitutions)
- Vegan butter – Unsalted works best. Remember: this needs to be at room temperature before using it.
- Light brown sugar – You can use packed or granulated, but I personally feel that packed works best.
- Molasses – This gives the dark coloring and rich flavor. I typically use dark molasses, but any type of molasses will work. (I stay away from blackstrap).
- All-purpose flour – The main ingredient for making the cake base.
- Ground ginger and ground allspice – A must for holiday spices.
- JUST Egg – A simple alternative for vegan recipes that can be purchased in most U.S. grocery stores. Check out more vegan egg replacements to use in this recipe if you can’t find JUST Egg. If you love using JUST Egg, check out this Gingerbread French Toast Casserole.
- Vanilla extract – Perfect for adding a light hint of vanilla to the cake batter.
- Baking soda – Adds texture and fluffiness to this gingerbread recipe.
- Vegan sour cream – Helps keep the cake moist. You can use my recipe (the link is to the left) or a commercial brand like Tofutti!.
- Powdered sugar – Helps to make the glaze sweet.
- Lemon juice – Adds a nice citrus flavor to the glaze. You can also use the juice from a fresh lemon.
- Maple syrup – Adds sweetness to the glaze.
- Plant-based milk – Thins out the glaze so it can be drizzled on top of the cooled bundt cake. You can use unsweetened oat milk, almond milk, or anything else you prefer.
- Optional toppings – You can top with pomegranate seeds or fresh rosemary sprigs for a fun holiday flavor.
Complete ingredient measurements and all other information you need can be found in the recipe card below!
Step by Step Instructions (With Photos)
Before you begin, preheat the oven to 325F/163C (medium-low). Grease the Bundt pan with vegan butter and dust with flour. You can also use non-stick cooking spray.
Step 1: in a large mixing bowl, sift and whisk the flour, baking soda, ginger, and allspice.
Step 2: add the JUST egg and vanilla extract, mixing well after each addition. Add the sour cream and molasses and stir until combined well.
Step 3: slowly add the dry mixture to the wet mixture and mix until they are just combined. It’s important that you don’t overmix.
Step 4: pour the mixed batter into the prepped Bundt pan. Take a silicone spatula and smooth the top. Put the pan in the oven and bake for 50-65 minutes. Be sure that you check the cake at the 45 minute mark. (the cake is considered done when an inserted toothpick comes out clean)
Step 5: remove from oven. Set the pan on a cooling rack and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack to cool completely.
Step 6: while cake is cooling make the maple glaze (ingredients pictured below). In a small bowl, whisk powder sugar, maple syrup, lemon juice, and plant-based milk until smooth. You can add more milk if needed to think it out. Drizzle the glaze over the top of the cake once it has cooled. Add any toppings that you want. I love to use pomegranate seeds and fresh rosemary sprigs.
Helpful Baking Tips
- Keep in mind that bundt cake pans are different in size, so be sure that you leave about 2 inches of space from the top when you pour in the batter.
- If the cake is browning too quickly in the oven, cover it loosely with aluminum foil.
- If you notice the bundt cake sticking a bit, be patient with it. Try tapping the pan gently while holding it upside down to get the cake to fall out.
- If the batter is too thick, add a little plant milk, a tablespoon at a time. If too thin, add more flour, a tablespoon at a time until you reach a thick batter consistency
Frequently Asked Questions
No, not really. The molasses is key to giving this baked cake its dark color and depth of flavor.
A tad bit. It adds density to the cake batter, which is why I recommend starting to check the baking time around 45-50 minutes. It can cause fluctuations in the baking time.
Unsulphured molasses is best as it’s rich without a bitter flavor. I don’t recommend blackstrap molasses as that can cause a bitter taste.
You can. This vegan Gingerbread cake could be topped with a light dusting of cocoa powder, chocolate glaze, or even some homemade caramel sauce. A nice pomegranate glaze would be yummy, too.
Storage Tips
On Counter: to store your vegan Gingerbread Bundt Cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature in a cool, dry spot for 3–4 days.
In Refrigerator: iIf you want to refrigerate it, wrap it in plastic wrap and then in foil to prevent it from drying out. This way, it should last up to a week. (The cold temperature can dry out the cake)
Freezer: for freezing, make sure the cake is completely cooled before wrapping it tightly in plastic wrap and then aluminum foil. It will keep well for up to three months. You can also freeze individual slices for portion control.
To Thaw: remove the cake from the freezer, keep it wrapped, and let it come to room temperature. This will take approximately 4 hours. You can also thaw slices in the fridge overnight or at room temperature for 1–2 hours.
Try it Warm: if you want the thawed cake to be warm, you can warm the slices at 300°F for 5–10 minutes before serving.
Serving Suggestions for Vegan Bundt Cake
Here are some perfect pairings to this Vegan Gingerbread Bundt Cake:
- Vegan Eggnog
- White Chocolate Latte
- Vegan Espresso Martini
- Skinny Vanilla Latte
- Vegan Pumpkin Spice Latte
- Spiced Orange Gin Spritz
More Vegan Cake Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Vegan Gingerbread Bundt Cake Recipe
Ingredients
For the Cake
- 1 cup vegan butter room temperature
- 2 cups light brown sugar packed or granulated
- ¼ cup molasses
- 3 cups all-purpose flour
- 1 Tbsp ground ginger
- 1 Tbsp ground allspice
- 12 tbsp JUST Egg equivalent to 4 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 200 grams dairy-free sour cream
For the Glaze
- 1½ cups Powdered sugar sifted
- 2-3 Tbsp lemon juice or to taste
- 1 tsp maple syrup
- 1-2 tsp plant-based milk or more as needed for consistency
Optional Decorations
- pomegranate seeds
- fresh rosemary sprigs
Instructions
- Preheat the oven to 325F/163C degrees. (medium-low)
- Grease the bundt pan with butter and dust with flour. You can also use non-stick cooking spray.
- In a large mixing bowl, sift and whisk the flour, baking soda, ginger, and allspice.
- Add the JUST Egg and vanilla extract, mixing well after each addition.
- Add the sour cream and molasses and stir until combined well.
- Slowly add the dry mixture to the wet mixture and mix until they are just combined. It's important that you don't overmix.
- Pour the mixed batter into the prepped bundt pan. Take a silicone spatula and smooth the top.
- Put the pan in the oven and bake for 50-65 minutes. Be sure that you check the cake at the 45 minute mark. (the cake is considered done when an inserted toothpick comes out clean)
- Let the cake cool in the pan for 15 minutes, then move it to a wire rack to cool the rest of the way.
- In a small bowl, whisk the powder sugar, maple sugar, lemon juice, and plant-based milk until smooth. You can add more milk if needed to think it out.
- Drizzle the glaze over the top of the cake once it has cooled.
- Add any toppings that you want.
Notes
- Keep in mind that bundt cake pans are different in size, so be sure that you leave about 2 inches of space from the top when you pour in the batter.
- If the cake is browning too quickly in the oven, cover it loosely with aluminum foil.
- If you notice the bundt cake sticking a bit, be patient with it. Try tapping the pan gently while holding it upside down to get the cake to fall out.
- If the batter is too thick, add a little plant milk, a tablespoon at a time. If too thin, add more flour, a tablespoon at a time until you reach a thick batter consistency
That looks amazing! A vegan gingerbread bundt cake with maple glaze sounds perfect for the holidays — warm, spiced, and cozy!
The warm spices in this cake are so comforting and perfect for the season. Such a beautiful bake.
Thank you Matt!
This gingerbread Bundt cake is the cake of my holiday dreams! And I love that it’s vegan.
It’s almost too pretty to eat! Thank you Nicole.
This was a huge hit at my fall family reunion! Will definitely be making it again. It was so easy and you can’t tell it’s vegan.
Glad to hear! Thanks Jen.
Lovely bundt cake. We really enjoyed the flavor,
Awesome news! Thank you Agnieszka.
This vegan gingerbread Bundt cake is amazing! Such a tasty recipe.
Happy to hear you enjoyed it. Thank you Jaleah!
This gingerbread Bundt cake recipe is amazing! Such a yummy recipe.
I love it too! Thanks Nicole.
This vegan gingerbread bundt cake looks so festive and full of warm holiday flavor. The maple glaze makes it extra special for family gatherings!
Thank you Lora. Hope you try it.
Gingerbread is my fave holiday flavor. This cake is fantastic so moist and great for those gifting
Yes, the perfect thing to bring to a holiday pot luck, too! Thank you Krystle.