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 gingerspiced), or ~12 gingerbread cupcakes! To make the batter simply: mix, whisk, pour and bake. Who said baking had to be hard?

Mini Ginger-Spiced Bundt Cakes [Vegan]






Cooking Time




  • 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)


  1. Mix together your flax egg and set aside to gelatinize.
  2. In a large bowl whisk together your dry ingredients.
  3. In a separate bowl mix together your wet ingredients.
  4. Add to the dry bowl your wet ingredients, the melted oil, and your flax egg.
  5. Stir to combine, whisk together to add additional air to the batter for leavening.
  6. Preheat your oven to 350°F.
  7. 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).
  8. Distribute the batter evenly among the bundt pans ~ 1/2 cup per pan.
  9. Bake for 20 minutes and then remove immediately from the pan to cool on a cooling wrack for another 30 minutes.
  10. Top with your favourite icing, frosting, or powdered coconut sugar, enjoy!

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Nutritional Information

Per Serving: Calories: 267 | Carbs: 37 g | Fat: 11 g | Protein: 4 g | Sodium: 130 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.