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Gingerbread Chocolate Bundt Cake

Gingerbread Chocolate Bundt Cake

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

Description

This Gingerbread Chocolate Bundt Cake combines warm gingerbread spices with rich dark chocolate in a moist, tender, fully plant-based cake. Perfect for festive occasions or cozy everyday treats, it uses simple pantry staples and natural ingredients to deliver a delicious, inclusive dessert with a soft crumb and inviting aroma.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup dark cocoa powder (natural)
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon natural gelling agent

Wet Ingredients

  • 1/2 cup plant-based butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup molasses (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar
  • 1 cup plant-based milk
  • 1 teaspoon vanilla extract (natural)

Instructions

  1. Prepare the Bundt Pan: Lightly grease your bundt pan with plant-based butter to ensure easy release after baking. Dust with a bit of cocoa powder to prevent sticking and add a subtle chocolate flavor to the crust.
  2. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, dark cocoa powder (natural), baking soda, ground ginger, cinnamon powder, cloves, nutmeg, and natural gelling agent. This step ensures an evenly spiced batter with a smooth texture.
  3. Cream the Butter and Sugar: In a separate bowl, beat the plant-based butter and brown sugar until light and fluffy. Incorporating air at this stage helps create a lighter crumb.
  4. Add Wet Ingredients: Blend molasses (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar, plant-based milk, and vanilla extract (natural) into the creamed butter and sugar mixture. Stir until fully combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently but thoroughly. Aim for a smooth, thick batter without overmixing to maintain cake tenderness.
  6. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Remove: Let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack to cool completely, ensuring easy slicing and a perfect shape.

Notes

  • Use room temperature plant-based butter and milk for smoother mixing.
  • Avoid overmixing batter to prevent a dense texture.
  • Use high-quality natural cocoa powder to enhance chocolate flavor depth.
  • Freshly ground spices yield the best aroma and taste.
  • Start checking cake doneness at 50 minutes to avoid overbaking.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 280
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Gingerbread, Chocolate, Bundt Cake, Plant-based, Vegan, Spiced Cake, Holiday Dessert

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