Gingerbread Bundt Cake with Spiced Eggnog Glaze

By Pattywak

This Gingerbread Bundt Cake with Spiced Eggnog Glaze is a moist, spicy, ginger cake topped with sweet nutmeg glaze is a family favorite we enjoy often!

Ingredients

• SPICED EGGNOG GLAZE:
• 2 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 teaspoon ground ginger
• 1/2 cup non-hydrogenated vegan butter
• 3/4 cup molasses
• 1/4 cup apple sauce
• 3/4 cup brown sugar
• 1 cup soy or coconut nog
• 1 1/2 cups powdered sugar
• 1-2 tablespoon soy or coconut nog
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Details

Servings 1
Preparation time 15mins
Cooking time 60mins
Adapted from thesweetlifeonline.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Butter and flour a 9” bundt pan.

In a medium bowl combine flour, baking soda, baking powder, salt, and spices. Set aside.

Using a stand up mixer, with paddle attachment, cream together brown sugar and butter until light and fluffy. Add molasses and beat until combined, scraping down the side of the bowl as needed. Add apple sauce and mix again until well combined.

Add the soynog and flour mixture, alternating between wet and dries, in three batches. Scrape down the sides as necessary. Mix until combined, but do not over mix.

Scoop batter into prepared bundt pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean. Let cake cool about 15 minutes then flip out onto wire racks to cool completely.

In a small bowl mix together powdered sugar and spices. Slowly add the soynog while mixing until desired consistency. Pour over cooled cake just before serving.