I am never the host during the holidays so I usually prepare a seasonal dessert and bring it to the host as a gift. One of my favorite winter flavors to work with is gingerbread because of the warming, aromatic spices it contains. I like gingerbread cookies but they tend to get time consuming so I prefer to make cake. I also like the festive feel the wreath shape of a bundt pan gives off so I used one to bake my batter in. This made my kitchen smell wonderful while it was in the oven.
If you don’t have a bundt pan but you want to make this recipe you can simply prepare the batter and then pour it into a muffin tin, 2 9 inch cake pans, or 2 loaf pans. I chose to keep it simple and topped this cake with a little confectioners sugar but you could make a frosting or a glaze if you would like. It’s important to use dark molasses in this recipe because it has a deep, robust flavor that helps bring out the spices rather than light molasses that is more sweet.
YIELDS
1 cake, 8 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 1/2 cups all purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground ginger
- 1/4 tsp ground clove
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup vegan butter
- 1/4 cup olive oil
- 1 1/2 cup brown sugar
- 1/2 cup dark molasses
- 1/2 cup water
- 1/2 cup almond milk
- 2 tbsp ground flax
- 5 tbsp water
- 1 tsp confectioner sugar
- 2 1/2 cups all purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp ground nugmeg
- 2 tsp ground ginger
- 1/4 tsp ground clove
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup vegan butter
- 1/4 cup olive oil
- 1 1/2 cup brown sugar
- 1/2 cup dark molasses
- 1/2 cup water
- 1/2 cup almond milk
- 2 tbsp ground flax
- 5 tbsp water
- 1 tsp confectioner sugar
Directions
1. Preheat the oven to 350°F.
2. Prepare your flax egg by mixing the 5 tbsp water with 2 tbsp ground flax. Set aside.
3. In a large bowl, add the flour, spices, salt, baking powder, and baking soda. Whisk together.
4. In a small bowl, cream together the butter, oil, and sugar until smooth. Add the flax egg and molasses and stir until dissolved.
5. Add the wet ingredients, almond milk, and the water to the dry ingredients and mix well.
6. Pour the batter into a greased bundt pan.
7. Bake for about 65 minutes, until a toothpick comes out clean.
8. Remove from oven and let cool for about 15 minutes. Flip out onto a cooling rack.
9. Sprinkle confectioner sugar on top.
10. Slice and serve. Keep leftovers covered.
Vegan Cinnamon Sugar Pumpkin Spice Donuts
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Photo: Lauren Sacerdote
