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The photo of this gingerbread bundt cake I shared on Instagram a few days ago has been one of the most popular posts this winter. I totally understand why, since this cake pan is something else. When I saw the pan I immediately fell in love with it and I knew I needed it. I rarely buy new baking tools or pans, but this I just needed. It’ll be my Christmas cake pan every year from now on. The fact that I’m more or less dedicating an entire blog post to it tells a lot, I guess.
The first thing I wanted to bake using this pan was a gingerbread bundt cake. One of my favorite Christmas bakes and something I made every year. There is a recipe for a gingerbread bundt cake in my cookbook, but for this cake I tweaked it a little. You’ll find the recipe below along with some photos. If you too have fallen in love with the pan, you can find it here (adlink).
Gingerbread bundt cake
1 cake / 10-12 pieces
100 g vegan margarine
1 1/2 dl plant milk
1 1/2 dl aquafaba
1 1/2 dl caster sugar
4 dl all-purpose flour
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 1/2 tsp baking powder
- Preheat the oven to 175°C.
- Grease and flour a bundt cake pan (about 1,5 L).
- Melt the margarine, add the plant milk and let cool.
- Beat aquafaba and sugar until white and fluffy. This takes about 30 sec.
- In a separate bowl, combine flour, spices and baking powder. Add it to the aquafaba.
- Add the melted margarine to the mix and quickly stir together until smooth.
- Pour the batter into the cake pan.
- Bake in the lower part of the oven for 30-40 minutes, or until a cake tester comes out almost dry.
- Let cool and cut into 10-12 pieces.
- This cake freezes very well so I recommend storing any leftover cake in the freezer.