Healthy Gingerbread Bundt Cake Recipe

Looking for a lighter cake to celebrate with this festive season? This delicious, healthy gingerbread bundt cake is full of Christmas cheer without making you feel heavy afterwards.

It's almost that time of year again. The season of family gatherings, festive parties and all the indulgent treats.

But you don't have to do away with healthy eating to enjoy yourself at Christmas time, you just have to plan a little in advance. And having a repertoire of delicious healthier dessert recipes to turn to certainly helps!

This healthy gingerbread cake is dairy-free and can easily be made vegan too. So it's sure to please a crowd - no matter what their dietary preferences.

I pair mine with a delicious coconut maple glaze instead of the traditional cream cheese icing, as it still gives you that wonderful icing texture and taste, without all the added sugar and empty calories.

For these mini gingerbread bundt cakes, I have used whole wheat flour, but you could try spelt or buckwheat flour too, just watch the baking time.

And you can make a vegan gingerbread bundt cake by replacing the eggs with chia or flaxseed eggs.

I decided to make 6 small bundt cakes (buy the bundt pan here), but this recipe also makes one regular bundt cake, a 9x5 inch gingerbread loaf, an 8-inch gingerbread cake or even 12 gingerbread muffins. Just pick your favourite shape and get creating!

Glazed Gingerbread Bundt Cake Ingredients

To make these gorgeous little mini gingerbread cakes you'll need the following ingredients on hand (exact measurements in recipe card below):

• Whole wheat flour
• Baking powder
• Baking soda
• Ground ginger
• Cinnamon
• Ground nutmeg
• Ground cloves
• Medjool dates
• Maple syrup
• Coconut oil
• Eggs or Chia/Flax eggs
• Vanilla extract
• Yoghurt (I used soy yoghurt)
• Almond milk

And for the glaze, you'll need coconut cream and maple syrup.

Tools required:

• Mini bundt pan; or
• Regular sized bundt pan; or
• 8 inch round cake pan; or
• 9x5 inch loaf pan; or
• 12 cup muffin pan
• Mixing bowls
• Blender or food processor

How to Make Moist Gingerbread Bundt Cake

1. Preheat the oven at 180C / 355F and grease either a loaf pan, bundt pan, an 8 inch (20 cm) round cake pan, 12-cup muffin pan or a 6 mini Bundt pan.
2. Mix all the dry ingredients together and keep aside.
3. In a blender or food processor, blend the soaked dates along with the soaking liquid.
4. Once the date puree is smooth, add the rest of the wet ingredients and blend into a smooth batter.
5. Add the wet batter into the dry ingredients and mix until just combined. Do not overmix.
6. Pour into the prepared pan and bake for 45 to 50 minutes (for loaf pan), 35 to 40 minutes (for 8 inch round cake pan or regular sized bundt pan), 20 to 22 minutes for muffin pan, 25 to 30 minutes for mini Bundt cakes, or until a toothpick or a skewer inserted into the middle of the cakes comes out clean.
7. Meanwhile make the glaze. Whisk the coconut cream with maple syrup until combined. Store in the refrigerator until it’s time to use it.
8. Once cooked, let the cakes cool completely on a wire rack.
9. Drizzle the glaze all over the cooled cake and serve.

Variations on this Ginger Bundt Cake

As stated above, it's easy to make this a vegan gingerbread cake by omitting the eggs and using chia/flax eggs instead. This is how I've been enjoying it myself since switching to a plant-based diet.

If you feel like a more decadent icing, you can use a traditional cream cheese icing or a vegan cream cheese icing (like this one).

You could also sprinkle some chopped nuts on top for added texture!

For a non-dairy free/non-vegan version of this low sugar ginger cake, feel free to use regular yoghurt (instead of plant-based) and honey (instead of maple syrup).

How to store your Gingerbread Mini Bundt Cakes

You can make this gingerbread cake in advance and store it until you're ready to serve! Ideally, you'd add the coconut maple glaze just before serving, so store that separately.

Pop the cakes in an airtight container and leave them at room temperature for 2-3 days, or in the fridge for 3-4 days.

You can also freeze this easy gingerbread bundt cake for 2-3 months. Just leave it to defrost in the refrigerator overnight, and then warm it up a little in the oven or microwave.

Other gingerbread recipes to try:

• Gingerbread granola
• Healhthy gingerbread men
• Gingerbread Donuts

As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts