The holidays bring bold flavors to the dessert table, like this gluten free gingerbread bundt cake. You can take a simple bundt cake and make it the center of attention. Omit the nuts and follow the easy suggestions to make an allergen-free version.
The Only gingerbread flavor in this cake is on the top. This way, gingerbread haters can easily not eat that crunchy flavorful topping.
This Recipe Was Adapted From My Original Recipe:
Link You’ll Need:
Gluten Free Gingerbread Bundt Cake
For the Gingerbread-Sugar Topping*:
- 1/2 cup golden/light brown sugar (organic for vegan)
- 3 teaspoons ground ginger
- 2-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice or more ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground star of anise or more ginger
For the Cake:
- 1-1/4 cups chopped pecans
- 2 cups + 1 tablespoon Carla’s Gluten Free All-Purpose Flour Blend recipe divided
- 1 teaspoon gluten-free baking powder Rumford’s**
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons 9 ounces dairy-free margarine (Smart Balance) (or unsalted butter), at room temperature
- 1-1/3 cups organic sugar (or granulated sugar) (or up to 1-1/2 cups)
- 2 teaspoons pure vanilla extract
- 5 large eggs or 1/2 cup + 2 tablespoons liquid from two cans of cannellini beans + 5 tablespoon additional fat: margarine or butter
- 1/2 cup fat-free Greek yogurt – Chobani or 6 tablespoons full-fat coconut milk + 1/4 teaspoon + 1/8 teaspoon lactic acid
- 1 tablespoon granulated sugar for topping
If you are making a dairy-free cake, whisk together the full-fat coconut milk and lactic acid; set aside.
Sift together all of the ingredients for the topping; set aside.
In a small bowl, add the chopped pecans and top with 1 tablespoon of the flour blend; toss to coat the nuts; set aside.
Preheat the oven to 350⁰F***.
Oil an angel food cake pan or bundt pan and flour it, shaking the pan to distribute the flour evenly. Discard any excess flour; set the pan aside.
In a medium-size bowl, whisk together 2 cups of the flour blend with the baking powder; set aside.
In the bowl of your electric mixer, beat the margarine, sugar, and vanilla together until fluffy and some of the sugar breaks down, 1 – 2 minutes if using margarine (5 minutes for butter). (You need as much liquid as possible to break down organic sugar. This the reason you are adding the vanilla in at this time. If using regular sugar, feel free to add the vanilla in last.)
Add the eggs one at a time, beating on medium speed after each addition until thoroughly combined. (The eggs contain lots of water and will break down the organic sugar further.)
Add one-quarter of the dry mixture at a time while beating on medium-low speed, ensuring that you beat until completely combined. Beat on medium speed until smooth, scraping sides if necessary.
Add the Greek yogurt and beat until thoroughly blended.
Fold in the pecan mixture using the paddle attachment of your mixer or by hand using a silicone spatula.
Scoop the batter into the prepared pan and even out the top as best you can.
Scatter the top with the gingerbread-sugar mixture.
Bake for about 45 minutes or until a wooden skewer comes out clean and the cake springs back when lightly touched.
Remove from the oven and allow to cool in the pan 5 – 10 minutes. Using the center portion pull the cake out of the outer shell and allow to cool on a wire rack for at least 50 minutes. Slice and serve.
*Alternatively, you can use 4 teaspoons ginger, 2-1/2 teaspoons cinnamon, and 1/2 teaspoon cloves. If you only have whole star of anise on hand, you can grind one star using a coffee grinder one and finish grinding it using a mortar and pestle.
**Use Featherweight brand for corn-free baking powder.
***If you prefer a soft top and not broken open, preheat the oven to 325⁰F as seen in the Southern Pecan Pound Cake Recipe.