Indulge in the warm, comforting embrace of spices with this gluten free gingerbread cake and the rich crunch of pecans. A delicious mix of aromatic spices and cozy flavors, all dairy free and egg free too. The perfect vegan treat for the cold season!
Think of a lazy Fall Sunday, gloomy weather outside, it's rainy, it’s cold and from (not so) faraway Christmas vibes are starting to linger in the air …
Just the perfect mood to switch the oven on and bake something sweet.
Maybe something gingerbread-y, that your sweetheart says "Woah, it smells SO good in here!" as he enters the kitchen while the cake is baking?
That’s the kind of morning this gluten free vegan gingerbread cake was created.
This vegan gingerbread cake calls for few simple ingredients.
A mix of brown rice flour, almond flour and potato starch (or other gluten free starch of your choice)
Unlike many gingerbread cake recipes, this one is made without molasses and uses simple sugar, white or brown as you prefer.
A delicious mix of cinnamon, ginger, nutmeg and cloves powders.
The gluten free, dairy free milk you prefer, though I would avoid coconut milk, as its flavor may not be a good fit for this cake.
Vegan butter or margarine, or a light vegetable oil if preferred. The butter though gives that hearty flavor, perfect for this spice cake.
And well, pecans. I have made this cake with walnuts too, but honestly pecans are the perfect match, with their sweetness and buttery texture!
This easy and quick gluten free gingerbread cake is ready in few, simple steps:
- mix the sugar and vegan butter until creamy
- add dry ingredients and milk and mix until well combined and smooth
- incorporate the chopped pecans and pour the butter in a greased bundt pan
- bake and let cool down completely before removing from the pan
- decorate with a cinnamon glaze and chopped pecans!
Cooking and baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
When I came up with this gingerbread bundt cake, I really wanted a comforting dessert. One that feels like a warm hug in the cold days, even more tasty with the crunchiness of the pecans, which pair amazingly with the gingerbread flavour!
And if you have some (vegan) vanilla ice cream around, don’t esitate to add a couple spoons on top of your gingerbread pecan cake slice. Heavenly pairing, promise.
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Facebook and Pinterest and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
📖 Full Recipe
Gluten free Vegan Gingerbread Bundt Cake with Pecans
- kitchen scale
- bundt pan
For the cake
- 1 cup pecans (chopped)
- 100 grams gluten free brown rice flour
- 100 grams almond flour
- 100 grams potato or other gluten free starch
- 60 grams sugar
- 1.5 teaspoon cinnamon powder
- 1.5 teaspoon ginger powder
- ⅓ teaspoon nutmeg powder
- ¼ teaspoon cloves powder
- 3 teaspoons baking powder
- pinch of salt
- 230 gr gluten free non dairy milk
- 60 gr softened vegan butter/margarine (or light vegetable oil)
For the decoration
- 4 tablespoons powdered sugar
- 1 tablespoon gluten free non dairy milk (or simply water)
- ⅓ teaspoon cinnamon powder
- 2 tablespoons chopped pecans
- pre heat the oven at 180° C / 350 F
- chop the pecans with a knife (you can leave some whole too if you prefer)
- in a bowl mix all the dry ingredients and set aside
- in another bowl mix sugar and vegan butter with an hand mixer, until creamy
- add the dry ingredients and the milk and mix until well combined and smooth
- incorporate the chopped pecans
- grease the baking pan with seed oil or vegan butter and evenly pour the cake batter in it
- bake for 25 minutes circa (check the cake with a toothpick after the first 20 minutes) and once it’s ready, remove from the oven and let the cake cool down completely before carefully removing it from the pan
- mix powdered sugar, milk and cinnamon powder
- set the cake on a serving plate and drizzle the sugar glaze (or simply dust it with a mix of sugar and cinnamon powder), adding more chopped pecans on top
- serve as is or with a couple tablespoon of (vegan) ice cream on top