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Non-Dairy Gingerbread Bundt Cake with Coconut Glaze

  • 15 min
    Prep Time
  • 1 hr 35 min
    Total Time
  • 16 people
    Serves
  • 403 per 1 serving
    Calories

Ingredients

  • 3 cups all purpose flour (or sub gluten-free flour)
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup Pacific Foods™ Organic Coconut Original Plant-Based Beverage
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 16 tablespoons vegan butter, at room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar or sub coconut sugar
  • 1 cup molasses
  • 4 egg
  • 1 cup powdered sugar
  • 1/4 cup Pacific Foods™ Organic Coconut Original Plant-Based Beverage
  • 1/4 cup maple-flavored syrup

Instructions

  • Step 1

    Preheat oven to 350°F. Stir the flour, baking soda, cinnamon, ginger, allspice, cloves and salt in a medium bowl.  

  • Step 2

    Prepare a large Bundt pan by greasing it and very lightly sprinkling it with additional flour. In a small bowl, combine first amount of coconut milk with the lemon juice. Let sit for 5 minutes. 

  • Step 3

    In a separate large bowl use a hand mixer to cream together brown sugar, granulated sugar, and vegan butter. Add 1 teaspoon vanilla extract, molasses, and eggs and beat on medium speed until thoroughly combined. 

  • Step 4

    Add 1/2 of flour mixture to butter mixture and beat on low until combined. Then add the coconut milk mixture and the rest of the flour mixture. Beat until completely smooth. Pour batter into Bundt pan. Lightly tap the pan on the counter to remove air bubbles. 

  • Step 5

    Bake for 50 to 60 minutes or until toothpick comes out nearly clean.  Let the cake cool for 10 minutes in the pan.  Remove the cake from the pan and let cool completely on a wire rack.

  • Step 6

    While the cake is cooling, prepare coconut glaze by whipping together powdered sugar, second amount of coconut milk, maple syrup and remaining 1/2 teaspoon vanilla. When cake is cool, drizzle glaze over the top of the cake.

Made Specifically With

All Products
Calories 403
Total Fat 11 g
Sat. Fat 8.8 g
Trans Fat 0 g
Cholesterol 47 mg
Sodium 375 mg
Total Carb 71 g
Dietary Fiber 1 g
Sugar 49 g
Protein 4 g
Vitamin D 2 %DV
Calcium 7 %DV
Iron 14 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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