Everyday Dairy-Free Living

Gluten Free Vegan Gingerbread Bundt Cake With Espresso Glaze

February 19, 2016
By: of Sarah Bakes Gluten Free
Prep 20 min
Cook 45 min
Yield 1 Cake

Nothing goes better with gingerbread than coffee. This recipe combines the sweet kick of ginger and rich molasses with deep notes of espresso.


  1. Preheat oven to 350 degrees. Prepare bundt pan by spraying with cooking spray.
  2. In large mixing bowl, sift together flour, baking powder, cinnamon, ginger and salt. Set aside.
  3. Mix together oil, Coconutmilk, water, applesauce, brown sugar, molasses, sugar and vanilla until smooth. Add to flour mixture and stir to combine.
  4. Pour batter into prepared bundt cake pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
  5. Allow to cool in pan for 15 minutes. Invert onto cooling rack to cool completely.
  6. To make glaze, dissolve espresso powder in 2 tablespoons water. Add powdered sugar and vanilla extract. Stir until smooth.
  7. Drizzle glaze over cooled cake. Slice and serve.

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