This bundt cake is perfect for the holidays. Molasses is combined with all the warming spices! Cinnamon, ginger, clove, nutmeg, cardamom, and a touch of cayenne come together to make this cozy, not too sweet, gingerbread bundt cake.
Now, if you’re not a cake maker bundt cakes are the way to go. Cakes are one of those practice makes perfect foods. It took me forever to make a successful vanilla cake, but for some reason, bundt cakes seem to turn out great every time!
What type of molasses should I use?
I made this cake a couple of different ways. The first time I made it I used all dark, unsulphered blackstrap molasses. It was really good but reminded me more of an old-fashioned molasses cake (check out photos below in recipe card). It looked chocolate in color and the notes of molasses were very strong. If you are a molasses lover this is definitely the way to go. Use blackstrap molasses for the entire 3/4 cup. Doing this will leave you with a bold, tasting cake with hints of spices and coffee. Delicious!
The next time I made the cake I used half of a light molasses, and half blackstrap molasses. This was more my jam and reminded me of one of my favorite cookies, soft gingerbread cookies. That little change took this cake from a molasses cake to a gingerbread cake. Both good, just make the adjustments to your preference!
Difference between unsulphured and sulfured molasses.
Sulphured molasses comes from unripe sugarcane and is treated with sulfur dioxide. This is added for preservation but can alter the taste.
Unsulphured molasses is made from ripe sugarcane and doesn’t have the sulfur in it to preserve it.
Blackstrap molasses has a thicker texture, darker color, and slightly bitter taste. This dark molasses is also lower in calories and higher in potassium, magnesium, selenium, and calcium. It can also help relieve PMS, stabilize blood sugar, and help treat ADHD.
Can this gingerbread bundt cake be made vegan?
Yes! I have made this cake vegan. Here’s what I did.
- I replaced the 1 stick of melted butter with 1/3 cup of very soft refined coconut oil. (Because I used coconut oil I used 1 tsp of salt v/s 1/2 tsp.
- I used 2 flax eggs in place of the eggs. (1 tbsp ground flaxseed mixed with 2 1/2 tbsp water = 1 flax egg)
- I replaced regular milk with coconut milk.
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If you are looking for a delicious holiday cake, this is perfect!
For other great holiday recipes you may like:
For vegan dessert options try:
Gingerbread Bundt Cake with cinnamon coffee glaze
- 2 1/2 cup unbleached flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 3/4 cup molasses I used 1/2 blackstrap molasses and half-light molasses
- 1 cup brown sugar packed
- 1 stick butter soft
- 1/2 tsp salt
- 1/4 cup strong coffee
- 3/4 cup milk
- 1 tsp of each ground ginger, cinnamon and cardamom
- 1/2 tsp of each nutmeg and cloves
Cinnamon Coffee glaze
- 1/2 cup powdered sugar
- 1/8 tsp of each salt and cinnamon
- 1 tbsp coffee add more if needed
- Prepare a bundt pan by spraying or greasing a bundt pan. Make sure to get into all cracks.
- Preheat oven to 350
- In a medium bowl measure in flour, baking powder, baking soda, salt, and spices. Whisk together well.
- In a separate bowl whisk or with a mixer mix together the butter and sugar. Add in molasses, eggs, milk, and coffee. Mix well.
- With a wooden spoon or mixer (i used a wooden spoon) mix the dry ingredients into the wet.
- Pour into prepared bundt pan.
- Bake for about 55 minutes or until when a knife inserted comes out clean.
- Let cool a few minutes before removing the cake. Use a rubber spatula or plastic knife to run along the edges to loosen.
- Drizzle with Cinnamon Coffee glaze and serve!
- *See notes and post for tips.
Cinnamon Coffee Glaze
- Measure the powdered sugar into a small bowl. Add in the remaining ingredients and whisk until smooth.
- Here is what the cake looked like with all blackstrap molasses.
- You can also bake this cake in a sheet pan.
- Make sure to run a rubber spatula along the sides of your pan before trying to pop it out. Also, make sure you have given it time to cool.