- Serves: 10-12 people.
- Prep: 20 minutes.
- Bake Time: 45-50 minutes.
Ingredients
- For the Cake:
- 2 ½ cups all purpose flour or gluten free flour
- ¾ teaspoons of baking soda
- ¾ teaspoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of gingerbread spice (recipe below)
- 1 cup of Ripple Half & Half
- 1 cup of unsalted vegan butter
- 1 cup of molasses
- ¾ cups of brown sugar
- ½ cup cane sugar
- 4 eggs or vegan eggs you’ll need 4 tablespoons of flaxmeal + 10 tablespoons of hot water ( 1 tablespoon of flaxmeal + 2.5 tablespoons of hot water = 1 vegan egg) you could also you an egg replacer, 1 cup of mashed ripe bananas, or an additional cup of applesauce
- 2 cups of homemade applesauce- (use plain or unsweetened applesauce without cinnamon unless you like lots of spice)
- 1 tablespoon of vanilla extract
- For the Maple Glaze:
- ½ teaspoon of cinnamon
- 3 cups of powdered sugar
- 3-4 tablespoons of Ripple Half-and-Half Plain or Vanilla
- 2 teaspoons of vanilla extract
- ⅓ of maple syrup
- For the Homemade Gingerbread Spice:
- 1 tablespoon of ginger ground
- ¼ teaspoon of allspice ground
- ⅛ teaspoon of cardamom
- 1 tablespoon of cinnamon ground
- ¼ teaspoon of ground cloves
- ⅛ teaspoon of ground nutmeg
- ¼ teaspoon of turmeric powder
Cake Directions
- Preheat oven to 350 degrees.
- Grease your bundt pan. Whisk together dry ingredients and set aside.
- Using a stand mixer with the paddle attachment mix together the melted butter, Ripple Half-and-Half, molasses, maple syrup, brown sugar, cane sugar, eggs or egg replacement, and applesauce together. Mix on low to medium-low speed.
- Scrape the sides and continue mixing until smooth and creamy.Slowly add in dry ingredients and mix well.
- Pour the batter into the bundt pan. Tap the pan on the floor or counter a few times until the air bubbles have been removed. Place the bundt pan on a cookie sheet and bake for 45-50 minutes or until you can insert a knife and it comes out clean. If your oven cooks faster or slower you might need to adjust the time.
- Remove from oven and let cool for 15 minutes. Turn the bundt pan upside on a cooling rack and tap the sides. If the cake doesn’t come out you can help release the sides using a knife or a small spatula. While the cake is cooling make the glaze.
Glaze Directions
- Whisk powdered sugar and cinnamon in a bowl. Slowly add in the Ripple Half-and-Half and whisk until creamy. Add in the vanilla extract and the maple maple syrup and whisk well.
- Drizzle on the bundt cake once it’s been cooled.
- If you’re making this cake ahead of time wait to glaze. Wrap the cake well and keep in refrigerate up to 3 days before eating. Remove from fridge and let the cake warm up to room temperature before glazing. Best if eaten within 4-5 days.
