In the time you can say Vegan Chocolate Gingerbread Bundt Cake, you can have this gorgeously moist, heavenly spiced cake on the table.
1cup250ml all-purpose flour
1/2cup125ml good quality cocoa
1teaspoon5ml baking soda
1tablespoon20ml ground ginger
1teaspoon5ml ground cinnamon
1/2teaspoon2.5ml ground nutmeg
3/4cup185ml un-processed sugar
2flax eggs2 tbs ground flaxseeds with 6 tbs water, stirred and left for 3 minutes
1/2cup125ml coconut oil
1/4cup60ml molasses (I used blackstrap)
1/4cup60ml maple syrup
1/4cup60ml soy or almond milk
Preheat oven to 160 degrees C.
Grease a 9-inch bundt pan really well getting in to all the nooks
In a small saucepan over low to medium heat combine the coconut oil, molasses, maple, sugar and water until the sugar is completely melted.
Set aside and allow to cool
In a large bowl, sift the flour, cocoa, baking soda and spices together.
Add the salt.
When the wet mixture is cooler whisk in the flax eggs and milk.
Create a well in the dry ingredients and pour the wet ingredients in.
Fold to combine and create a batter.
Pour the batter in to the prepared bundt pan and bake in the oven for 30 to 35 minutes or until the sides are pulling away slightly and the skewer comes away clean.
Cool in the cake pan for at least 10 minutes before carefully turning out on to a cooling rack.
Removing cakes from bundt cake pans can be daunting. Make sure to prepare the pan well before baking by greasing well making sure to get in to the nooks. Remove the cake slowly and patiently on to baking paper which you can lay on the cooling rack.