Description
This Gingerbread Chocolate Bundt Cake is a moist, plant-based treat combining the warm, spicy flavors of gingerbread with rich chocolate. Perfectly spiced and tender, it makes a festive and delicious dessert that shines as a centerpiece for any gathering.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup plant-based butter, softened
- 1 cup brown sugar (natural)
- 1/2 cup molasses (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 cup plant-based milk
- 1 tbsp natural apple cider vinegar
- 4 oz plant-based dark chocolate, melted
Other Ingredients
- 1 tsp natural gelling agent
Instructions
- Prepare Your Pan and Preheat Oven: Thoroughly grease a Bundt pan with plant-based butter and dust lightly with flour to ensure easy release. Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, ground ginger, cinnamon, and cloves for an even spice blend and to avoid lumps.
- Cream Butter and Sugars: Using a mixer or whisk, beat the plant-based butter and brown sugar together until smooth and fluffy to incorporate air and create a light crumb.
- Add Wet Ingredients: Slowly add molasses, vegetarian Worcestershire sauce, plant-based milk, and apple cider vinegar into the creamed butter and sugar mixture. Mix thoroughly until combined.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients with gentle stirring to avoid overmixing and keep the batter tender. Then fold in the melted plant-based dark chocolate and sprinkle in the natural gelling agent to ensure perfect texture.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan and bake for 45-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Notes
- Use room temperature plant-based butter and milk for easiest mixing and smooth batter.
- Mix just until combined to avoid a tough crumb.
- Always test cake doneness with a toothpick due to oven variations.
- Use fresh and high-quality ground spices for best flavor depth.
- Allow cake to cool fully before glazing or decorating to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gingerbread, chocolate, bundt cake, plant-based, holiday dessert, spiced cake, vegan chocolate cake
