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Gingerbread Walnut Bundt Cake | Gluten free * Vegan
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This gluten free vegan gingerbread cake is a comforting, spice-y Fall dessert, easy and quick to bake and perfect with a spoon of ice cream on top!

Course: Dessert
Keyword: gluten free
Servings: 8
  • 2 tbsp ground flaxseeds + 6-7 tbsp water
  • 10-12 shelled walnuts
  • 200 gr gluten free brown rice flour
  • 90 gr potato or other gluten free starch
  • 60 gr sugar
  • 1.5 tsp cinnamon powder
  • 1.5 tsp ginger powder
  • 1/2 tsp nutmeg powder
  • 2 tsp cream of tartar *
  • 1 tsp baking soda *
  • 270 gr gluten free non dairy milk
  • 30 gr (sunflower) seed olive oil
  1. pre heat the oven at 180° C / 350 F

  2. in a cup mix the ground flax seeds with water and let it rest a few minutes

  3. with a knife chop half the walnuts, not too thin

  4. in a bowl mix all the dry ingredients, the chopped walnuts and mix well

  5. add the non dairy milk and the oil and carefully mix all the ingredients until you get a smooth batter

  6. with a spatula incorporate the flax seed gel to the batter

  7. grease the baking pan with seed oil or vegan butter and evenly pour the cake batter in it

  8. 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 before carefully removing it from the pan

  9. put the cake on a serving plate and cover it with sugar glaze or dust it with a mix of sugar and cinnamon powder, adding the remaining wholenuts on top

  10. serve as is or adding a couple tbsp of (vegan) ice cream on top

Recipe Notes

* baking soda + cream of tartar can be replaced with baking powder