Tiny Gingerbread-spice bundt cakes {VEGAN}

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!

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

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.

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.