Gingerbread Bundt Cake

Ring in the holiday season with this festive Gingerbread Bundt Cake! This is a show-stopping holiday cake that you and your family will love.

Gingerbread Bundt cake iced with a cashew frosting, and sprinkled with pomegranate jewels to make it extra festive, is really  a delicious Christmas Cakes You’ll Want To Bake Year After Year.

Ingrédients :

Dry Ingrédients:

• 370g Spelt flour
• 3/4 Tsp Baking soda
• 1 3/4 Tsp baking powder
• 1/2 Tsp salt
• 3/4 Tsp ground Nutmeg
• 2 1/4 Tsp Cinnamon
• 2 1/4 Tsp ground Ginger
• 3/8 Tsp ground cloves
• 5/8 Tsp All spice

Wet Ingrédients:

• 125g Vegan butter
• 280g brown soft sugar
• 1/2 Cup organic molasses
• 1/2 C + 2 Tbls Apple sauce
• 250ml Almond milk

Cashew Frosting:

• 1 Cup raw Cashews soaked in water overnight
• 1/2 C coconut yogurt
• 1 Tbls lemon juice
• 40ml coconut oil- I use refined
• 1/4 Tsp cinnamon
• 1/8 Tsp ground cloves
• 1/4 Tsp ground Ginger
• 1/8 Tsp Allspice
• 1/8 Tsp ground nutmeg
• 1/2 Tsp pure vanilla extract
• Pinch of cardamom

Directions :

1. Heat Oven 175C and grease Bundt tin.
2. Place butter and sugar into the bowl of your mixer and whisk on high until mixture is pale and creamy.
3. Next add the molasses, whisk for aprox 1 minute, (it will look like its curdled but don’t worry it’s normal), then add the Apple sauce and almond milk, combine well.
4. In a separate bowl combine all the dry ingredients.
5. Now slowly add small amounts to the wet mixture and combine. Don’t over mix.
   Pour mixture into tin.
6. Place into oven and bake for aprox 40-45 mins or until cooked, (you can test this by sticking a skewer in, if it comes out clean it’s ready)
7. Once cooked,remove from oven, leave in pan to cool completely before taking out.
8. Place into wire rack.
9. Next make your frosting: In a high speed blender add all the frosting ingredients. This will take a little patience for it to all combine and become smooth and creamy.
10. Pour frosting over Cake and sprinkle with pomegranate jewels