How do I make flax eggs for this recipe?

To make the two flax eggs required, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water and set aside to gelatinize before adding to the batter.

What if I don't have mini bundt pans?

If you don't have mini bundt pans, you can use one large loaf pan, six mini loaf pans, or twelve cupcake tins as alternatives for baking these cakes.

What spices are used in these ginger-spiced bundt cakes?

This recipe uses a warming blend of ground cinnamon, nutmeg, ground ginger, cloves, and all-spice to achieve its distinctive flavor profile.

How long do these mini bundt cakes need to bake?

The mini bundt cakes should be baked for 20 minutes at 350 degreesF, then immediately removed from the pan to cool on a rack for another 30 minutes.

Can I make these cakes ahead of time or store leftovers?

Yes, once cooled, these baked cakes can be stored in an airtight container at room temperature for a few days, or frozen for longer storage, then thawed and topped as desired.

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Mini Ginger-Spiced Bundt Cakes
[Vegan]

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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Vegan Mini Ginger-Spiced Bundt Cakes with glaze topping

Vegan Mini Ginger-Spiced Bundt Cakes cooling with powdered sugar

A plate of golden-brown Mini Ginger-Spiced Bundt Cakes, some topped with a dusting of powdered coconut sugar, others with a drizzle of maple cream cheese frosting.

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Discover more recipes with these ingredients

Ginger

Mini Ginger-Spiced Bundt Cakes [Vegan]

267

Dairy Free

A perfect combination of cinnamon, ginger, and nutmeg. With slight notes of cloves and all-spice, these mini-bundt cakes bring all of your favorite winter flavors to the forefront.

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 tablespoons 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 together your flax egg and set aside to gelatinize.
In a large bowl whisk together your dry ingredients.
In a separate bowl mix together 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 own 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, maple cream cheese 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.