Tiny Gingerbread-spice bundt cakes {VEGAN}
Servings Prep Time
6bundt cakes 15minutes
Cook Time
Servings Prep Time
6bundt cakes 15minutes
Cook Time
  • 190g flour
  • 70g sugar
  • 1tsp gingerbread spice
  • 0.25tsp ground cloves
  • 1tsp cinnamon
  • 5g cocoa powder
  • 0.25sachet baking powder
  • 0.5tsp bicarbonate of soda
  • 160ml almond milk
  • 25g (raspberry) jam
  • 0.5tbsp apple vinegar
  • 50g icing sugar
  • 2tbsp almond milk
  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.