Gingerbread Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, lightly sweet gingerbread cake made with whole grain flour, applesauce, and molasses, topped with a simple powdered sugar glaze. This dairy-free cake has warm spice flavor and an effortlessly elegant bundt shape.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 cups whole wheat pastry flour (see notes)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoons ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (if you don't have these spices on hand don't worry about buying them)
- ¼ teaspoon nutmeg
- 1 cup brown sugar (packed)
- ½ cup oil (light olive, sunflower, etc.)
- ⅔ cup applesauce
- ⅓ cup molasses
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup milk (of choice, room temperature)
- confectioners sugar (for dusting)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 280mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 80mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.