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Gingerbread Walnut Bundt Cake | Gluten free * Vegan

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
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


  • pre heat the oven at 180° C / 350 F
  • in a cup mix the ground flax seeds with water and let it rest a few minutes
  • with a knife chop half the walnuts, not too thin
  • in a bowl mix all the dry ingredients, the chopped walnuts and mix well
  • add the non dairy milk and the oil and carefully mix all the ingredients until you get a smooth batter
  • with a spatula incorporate the flax seed gel to the batter
  • 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 before carefully removing it from the pan
  • 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
  • serve as is or adding a couple tbsp of (vegan) ice cream on top


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