Gluten free Vegan Gingerbread Bundt Cake with Pecans
Indulge in the warm comforting embrace of aromatic spices with this gluten free gingerbread cake and the rich crunch of pecans. All vegan!
Servings 8
Equipment
- kitchen scale
- knife
- bowl
- whisk
- spatula
- bundt pan
Ingredients
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
Instructions
- 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
Notes
For extra flavor, add the grated zest of an orange or lemon to the batter!