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Tiny Gingerbread-spice bundt cakes {VEGAN}

Gingerbread Spice Cake vegan baking

Recently I posted a recipe for a vegan gingerbread-spice cake. There was NO butter, margarine or oil in it at all. I also made these little bundles of cuteness from exactly the same recipe: tiny bundt cakes!

I only used about a third of the recipe, though. I was able to make 6 tiny bundt cakes from this dough. The diameter of my silicon shapes was 7 cm.

In my opinion, these little bundt cakes are such a perfect addition to a cup of hot tea or coffee. The Christmassy spices make them perfect for the cold season coming up.

I hope you enjoy this recipe!

Vegan Baking Gingerbread Spice Cake

Equipment

Baking tray (25cm x 40cm) lined with parchment paper

Ingredients

190 g     flour

70 g        sugar

1 tsp      gingerbread spice

¼ tsp     ground cloves

1 tsp      cinnamon

5 g          cocoa powder

¼            sachet of baking powder

½ tsp     bicarbonate of soda

 

160 ml   almond milk

25 g        raspberry jam

½            tbsp apple vinegar

 

Icing

50 g        icing sugar

1-2         tbsp almond milk

Vegan Baking Gingerbread Spice Cake

Instructions

Preheat the oven to 180°C.

  1. Mix together flour, sugar, gingerbread spice, cinnamon, ground cloves, cocao powder, baking powder and bicarbonate of soda.
  2. In a seperate bowl, mix together jam and almond milk. Add this to the dry ingredients. Mix the dough until everything is combined well.
  3. Last but not least, add the apple vinegar to the mixture. Mix this in gently, but thoroughly.
  4. Dust the silicon bundt cake molds with flour lightly. Carefully fill the mixture into the silicon molds.
  5. Bake the tiny bundt cakes for 20-25 minutes until an inserted toothpick comes out clean.
  6. Once the cakes have cooled down, prepare the icing. Mix together icing sugar and at first just ½ tablespoon of almond milk. If the icing is not runny yet, add more almond milk – half a tablespoon at a time. Drizzle the icing on top of the cake and let it dry.

Vegan Baking Gingerbread Spice Cake

Print Recipe
Tiny Gingerbread-spice bundt cakes {VEGAN}
Prep Time 15 minutes
Cook Time 30 minutes
Servings
bundt cakes
Ingredients
  • 190 g flour
  • 70 g sugar
  • 1 tsp gingerbread spice
  • 0.25 tsp ground cloves
  • 1 tsp cinnamon
  • 5 g cocoa powder
  • 0.25 sachet baking powder
  • 0.5 tsp bicarbonate of soda
  • 160 ml almond milk
  • 25 g (raspberry) jam
  • 0.5 tbsp apple vinegar
  • 50 g icing sugar
  • 2 tbsp almond milk
Prep Time 15 minutes
Cook Time 30 minutes
Servings
bundt cakes
Ingredients
  • 190 g flour
  • 70 g sugar
  • 1 tsp gingerbread spice
  • 0.25 tsp ground cloves
  • 1 tsp cinnamon
  • 5 g cocoa powder
  • 0.25 sachet baking powder
  • 0.5 tsp bicarbonate of soda
  • 160 ml almond milk
  • 25 g (raspberry) jam
  • 0.5 tbsp apple vinegar
  • 50 g icing sugar
  • 2 tbsp almond milk
Instructions
  1. Preheat the oven to 180°C.
  2. Mix together flour, sugar, gingerbread spice, cinnamon, ground cloves, cocao powder, baking powder and bicarbonate of soda.
  3. In a seperate bowl, mix together jam and almond milk. Add this to the dry ingredients. Mix the dough until everything is combined well.
  4. Last but not least, add the apple vinegar to the mixture. Mix this in gently, but thoroughly.
  5. Dust the silicon bundt cake molds with flour lightly. Carefully fill the mixture into the silicon molds.
  6. Bake the tiny bundt cakes for 20-25 minutes until an inserted toothpick comes out clean.
  7. Once the cakes have cooled down, prepare the icing. Mix together icing sugar and at first just ½ tablespoon of almond milk. If the icing is not runny yet, add more almond milk – half a tablespoon at a time. Drizzle the icing on top of the cake and let it dry.

1 Comment

  • Reply
    Birgit
    19th November 2017 at 2:46 am

    They look so cute! If they taste as nice as they look – Wow! 👍

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