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Vegan Gingerbread Bundt Cake

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  • Author: Eat Drink Shrink
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 slices 1x





  • 4 ounces vegan Follow Your Heart cream cheese
  • 3 tablespoons vegan butter, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 12 tablespoons almond milk, as needed


  1. Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.
  2. In a large bowl whisk together the flour, spices, salt, baking soda, and baking powder. Set aside.
  3. In a separate bowl, beat together the vegan butter and sugar until fluffy.
  4. Combine the vegan egg powder with 1/2 water or almond milk, whisk until smooth. Add to the mixing bowl and combine. Add the molasses beating well and scraping the bottom and sides.
  5. Add the flour mixture in three additions alternately with the 1 cup of water or almond milk, starting and ending with the flour. Mix just until smooth.
  6. Pour the batter into the prepared pan, smoothing the top.
  7. Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
  8. While the cake is baking, make the frosting by combining the ingredients in a standing mixer or by hand.
  9. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
  10. Top with the cream cheese icing, and allow it to cool completely before serving.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes


  • Serving Size: 1