What gives these bundt cakes their unique ginger-spiced flavor?

The distinct ginger-spiced flavor comes from a generous blend of ground cinnamon, nutmeg, ginger, cloves, and allspice, creating a warm and aromatic profile.

Can I bake these mini bundt cakes in a different pan?

Yes, if you don't have mini bundt pans, you can use one large loaf pan, 6 mini loaf pans, or 12 cupcake tins, adjusting baking time as needed.

How should I cool and serve these ginger-spiced cakes?

After baking for 20 minutes, remove the cakes immediately from their pans and cool on a rack for 30 minutes before topping with icing or powdered coconut sugar.

How should I store leftover Mini Ginger-Spiced Bundt Cakes?

Once cooled, store these bundt cakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

8 years ago

Mini Ginger-Spiced Bundt Cakes
[Vegan]

Name: Mini Ginger-Spiced Bundt Cakes [Vegan]
Cook time: 20 min
Yield: 6
Ingredients: 1 1/2 cup All-Purpose Whole Wheat Flour; 1/2 teaspoon Baking Soda; 1 tablespoon Baking Powder; 1/4 teaspoon Sea Salt; 2 tablespoons ground Cinnamon; 1 teaspoon Nutmeg; 1 tablespoon ground Ginger; 1/4 teaspoon Cloves; 1/4 teaspoon All Spice; 1 1/2 cup Almond Milk; 1/4 cup Coconut Oil, melted; 4 tablespoons Molasses; 1 tablespoon Maple Syrup; 1 teaspoon Vanilla Extract; 2 Flax Eggs (2 tablespoons ground flax to 6 tablespoons water)

LO By: Logan Dunn & Lexus Osman

Author Bio

Always plant-based and free of refined sugars, Lavender + Lavish is a Toronto food &... Read More

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Ginger

Mini Ginger-Spiced Bundt Cakes [Vegan]

267

Dairy Free

Vegan

This recipe makes 6 mini bundt-cakes but if you don’t have the proper pan to bake them this way you can make one large loaf (think banana bread but ginger-spiced), or ~12 gingerbread cupcakes! To make the batter simply: mix, whisk, pour and bake. Who said baking had to be... Read More

Ingredients You Need for Mini Ginger-Spiced Bundt Cakes [Vegan]

1 1/2 cup All-Purpose Whole Wheat Flour
1/2 teaspoon Baking Soda
1 tablespoon Baking Powder
1/4 teaspoon Sea Salt
2 tablespoons ground Cinnamon
1 teaspoon Nutmeg
1 tablespoon ground Ginger
1/4 teaspoon Cloves
1/4 teaspoon All Spice
1 1/2 cup Almond Milk
1/4 cup Coconut Oil, melted
4 tablespoons Molasses
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
2 Flax Eggs (2 tablespoons ground flax to 6 tablespoons water)

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How to Prepare Mini Ginger-Spiced Bundt Cakes [Vegan]

Mix your flax egg and set it aside to gelatinize.
In a large bowl, whisk together your dry ingredients.
In a separate bowl, mix your wet ingredients.
Add to the dry bowl your wet ingredients, the melted oil, and your flax egg.
Stir to combine, whisk together to add additional air to the batter for leavening.
Preheat your oven to 350°F.
Spray or flour 6 mini bundt pans (if you don’t have bundt pans, you can use one large loaf pan or 6 mini loaf pans / 12 cupcake tins / whatever you have).
Distribute the batter evenly among the bundt pans ~ 1/2 cup per pan.
Bake for 20 minutes and then remove immediately from the pan to cool on a cooling rack for another 30 minutes.
Top with your favorite icing, frosting, or powdered coconut sugar, enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.