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Gingerbread Chocolate Bundt Cake

Gingerbread Chocolate Bundt Cake

  • Author: Kevin
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Diet: Plant-Based

Description

Gingerbread Chocolate Bundt Cake combines warm holiday spices with rich plant-based chocolate for a moist, tender cake full of festive flavor. The perfect balance of molasses, cinnamon, ginger, and cloves creates a luscious texture and inviting aroma that is ideal for special occasions or cozy gatherings.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups whole wheat flour
  • 1 1/2 teaspoons ground cinnamon (natural)
  • 1 teaspoon ground ginger (natural)
  • 1/2 teaspoon ground cloves (natural)
  • 1 teaspoon baking soda
  • 1 tablespoon natural gelling agent
  • 1 cup plant-based chocolate chips

Wet Ingredients

  • 1/2 cup plant-based butter
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 cup non-dairy milk
  • 1 teaspoon pure vanilla extract (natural)

Instructions

  1. Prepare Your Ingredients: Measure and sift the whole wheat flour, ground cinnamon, ground ginger, ground cloves, natural gelling agent, and baking soda. This ensures even distribution and a fluffy texture in your cake.
  2. Mix Wet Ingredients: In a large bowl, whisk together plant-based butter, brown sugar, molasses, apple cider vinegar, vegetarian Worcestershire sauce, non-dairy milk, and pure vanilla extract (natural) until smooth and creamy to form the batter base.
  3. Combine Dry and Wet Mixes: Gently fold the sifted dry ingredients into the wet mixture, being careful not to overmix to keep the cake tender. Stir in the plant-based chocolate chips at the end.
  4. Prepare the Bundt Pan: Generously grease the bundt pan with plant-based butter and lightly dust with flour to prevent sticking, ensuring the cake releases beautifully after baking.
  5. Bake the Cake: Pour the batter evenly into the prepared pan and bake at 350°F (175°C) for 45 to 55 minutes. Use a toothpick to test doneness; it should come out clean or with a few moist crumbs.
  6. Cool and Unmold: Allow the cake to cool in the pan for about 15 minutes before carefully turning it out onto a wire rack. This helps maintain the cake’s shape and moist texture.

Notes

  • Use room temperature ingredients for smoother mixing and consistent batter.
  • Do not overmix the batter to avoid a tough texture.
  • Use freshly ground spices to enhance warm flavors.
  • Check oven temperature for accurate baking results.
  • Let the cake rest before glazing or serving to help it set properly.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: gingerbread cake, bundt cake, plant-based chocolate, holiday dessert, vegan cake, spiced cake, moist cake

Find it online: https://yumwayrecipes.com/gingerbread-chocolate-bundt-cake/