Nothing says the holidays like gingerbread: warm spices, rich molasses, and the comfort of familiar flavors. This gingerbread bundt cake is my go-to festive cake—moist, tender, and packed with classic gingerbread spices. It’s finished with a creamy dairy-free white chocolate ganache that complements the cake perfectly. If you want an impressive holiday centerpiece that still feels cozy and homey, this is it.
Each slice showcases deep ginger and molasses flavor in a soft crumb. The dairy-free ganache creates a smooth, elegant finish, but the cake works equally well with a cream cheese glaze if you prefer that flavor profile. This recipe is written to be both gluten-free and dairy-free, using common ingredients with a few specialty items for the ganache.
If you love the combo of ginger and molasses, try classic molasses cookies or chewy chocolate ginger cookies for another holiday treat.
Ingredient Notes
This cake uses straightforward pantry staples, but a few notes can help you get the best result. If you plan to make the dairy-free white chocolate ganache, you may need to order a vegan white chocolate. As written, the recipe is gluten-free and dairy-free.
- Gluten-Free Flour Blend – Use a 1-to-1 blend that contains a binder such as xanthan gum. I use Bob’s Red Mill 1-to-1. Avoid single-flour substitutions like straight almond flour.
- Baking Soda – Baking soda is required here because it reacts with the acidity of molasses and brown sugar to help the cake rise. Don’t substitute baking powder for this recipe.
- Vegan Butter – I used a stick-style plant butter. Coconut oil can work, but avoid margarine. If you’re not dairy-free, regular unsalted butter works in the same quantity.
- Molasses – Use unsulphured molasses for the best flavor. Blackstrap molasses is too intense for this cake.
- Non-Dairy Milk – Coconut milk works well, but any plant-based milk can be used. If not dairy-free, use regular milk in the same amount.
- Dairy-Free White Chocolate – For the ganache, pick a high-quality vegan white chocolate that melts smoothly. If you’re not dairy-free, white chocolate baking bars are a great alternative.
See recipe card below for the full ingredient list and measurements.
Substitutions & Variations
- Not dairy-free: Use regular butter, milk and white chocolate, and replace the plant-based cream with heavy cream in the ganache. Measurements remain the same.
- Vegan / Egg-free: Because this recipe uses three eggs, I don’t recommend omitting them—substitutions can be tricky and may affect texture and rise.
- Chocolate gingerbread: Replace about ½ cup of flour with unsweetened cocoa powder and/or fold in chocolate chips. Swap the white chocolate ganache for milk or dark chocolate if you prefer.
- Cream cheese glaze: There’s an alternate dairy-free cream cheese glaze in the recipe card that works beautifully as a topping.
- Gingerbread cupcakes: Mix as directed, then divide into 24 paper-lined muffin cups. Bake at the same temperature and reduce bake time to about 20 minutes. Top with the dairy-free cream cheese frosting if desired.
How to Make a Gingerbread Bundt Cake
If you have a high-quality bundt pan that doesn’t require greasing, it makes release easier. Otherwise, grease thoroughly and dust with gluten-free flour before adding batter.
STEP 1: Whisk together the gluten-free flour blend, baking soda, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt in a small bowl until evenly combined.
STEP 2: In the bowl of a stand mixer, beat the vegan butter, light brown sugar, and molasses on medium speed for 5 minutes, until light and well combined.
STEP 3: Add vanilla, then add the eggs one at a time on medium speed, mixing for about 60 seconds after each egg and scraping the bowl as needed.
STEP 4: Reduce the mixer to low and add half the dry ingredients, then half the milk. Repeat with the remaining dry ingredients and milk, mixing until just combined.
STEP 5: Pour the batter into the prepared bundt pan, then let it rest at room temperature for about 10 minutes. Bake for 55–60 minutes, or until the center springs back when gently pressed and a skewer comes out clean.
Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
STEP 6: When the cake is fully cool, prepare the white chocolate ganache and pour it over the cake. Let the ganache set before slicing.
Expert Tip
Dark, spiced cakes can be tricky to judge. Start checking for doneness about 5 minutes before the minimum bake time. Gently press the center—if it springs back, it’s done. Alternatively, insert a long skewer near the center; it should come out clean or with a few moist crumbs.
Storage
Store leftover cake in an airtight container at room temperature for up to 4 days.
For freezing, leave off the white chocolate ganache. Cool the cake completely, slice, wrap each slice tightly in plastic wrap, and place in a freezer bag or container for up to 3 months. Thaw slices in the refrigerator or at room temperature before serving.
More bundt cake recipes to try:
- Gluten Free Red Velvet Bundt Cake
- Pistachio Chocolate Bundt Cake
- Gluten Free Banana Cake
- Gluten Free Chocolate Pumpkin Cake
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and share your thoughts in the comments below.
Recipe
Gingerbread Bundt Cake
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Equipment
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10-Inch Bundt Cake Pan
Ingredients
For the cake
- 2 ½ Cups Gluten Free 1-to-1 Flour Blend
- 1 teaspoon Baking Soda
- 4 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 ½ teaspoon Ground Nutmeg
- 1 teaspoon Ground Allspice
- ½ teaspoon Ground Cloves
- ½ teaspoon Salt
- ¾ Cup Vegan Butter
- 1 ½ Cups Light Brown Sugar
- ½ Cup Molasses
- 1 teaspoon Vanilla
- 3 large Eggs
- 1 Cup Non Dairy Milk
For the white chocolate ganache
- 7 ounces Dairy Free White Chocolate, roughly chopped
- ⅓ Cup Plant Based Cream
Instructions
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Preheat the oven to 350 °F (177 °C). Grease and flour a 10-inch bundt pan and set aside.
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Combine the gluten-free flour, baking soda, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt in a bowl and whisk to combine.
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In a stand mixer, beat the vegan butter, brown sugar, and molasses on medium speed for 5 minutes. Scrape the bowl.
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Add the vanilla, then add the eggs one at a time, mixing about 60 seconds after each and scraping the bowl as needed.
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On low speed, add half the dry ingredients, then half the milk. Repeat with the remaining dry ingredients and milk, mixing until just combined.
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Transfer batter to the prepared pan and let it rest at room temperature for 10 minutes, then bake on the center rack for 55–60 minutes or until done.
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Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely before icing.
Prepare the ganache:
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Heat the plant-based cream in a microwave-safe bowl for about 1 minute; it should be warm but not scalding, as white chocolate melts at a lower temperature.
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Add the chopped dairy-free white chocolate to the warm cream. Let sit for a couple minutes, then stir gently until smooth. The ganache will be thin initially.
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Allow the ganache to rest 5–10 minutes to thicken slightly. Test a small spoonful to ensure it’s pourable but not overly runny before covering the entire cake.
Notes
- 4 ounces vegan cream cheese, room temperature
- 1 Cup powdered sugar, sifted
- ¼ Cup plant based cream or milk
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Whisk together and drizzle over the cooled cake.
STORAGE: Store leftover cake in an airtight container at room temperature for up to 4 days.