Bundt cake is one of the most practical cakes you can put on the festive table. It is quick to assemble, is made from a simple mixed dough base, but the unusual baking shape makes it a spectacular dessert.
The following Bundt cake is special not only because of its mixed dough, but also because of its ingredients: it is made without eggs, which are perfectly replaced by applesauce, and the gingerbread spices make the cake it even more irresistible.
As for the sweetening, coconut blossom sugar is included in the recipe, as not only does it give the dough a warm, golden-brown color, but its slightly caramel-like aroma gives the cake even richer in flavor. This kind of sugar is also a healthier option with a low glycemic index of 35, which is considered low among sugars. You can of course substitute it white sugar, but in this case the taste will be slightly different.
Christmas Bundt cake
Ingredients for 12 slices
- 400 g flour
- 10 g coconut blossom sugar or brown sugar
- 150 g granulated sugar
- 100 g almonds (chopped)
- 1 teaspoon and a half baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 500 ml vegetable milk (oat, coconut, soy)
- 150 ml coconut oil (melted)
- 100 g vegetable butter substitute (melted)
- 200 g applesauce
- 1 tablespoon vanilla extract
In a large bowl, mix together the dry ingredients: flour, sugars, almonds, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
To the above, add the vegetable drink, butter substitute, oil, applesauce and vanilla and mix with a wooden spoon until the dough is silky smooth.
Grease a 9-10 cm tall baking tin about 22-23 cm in diameter, sprinkle a little flour into the tin so that it sticks to the oil, then turn it upside down and gently tap the bottom to loosen the excess flour. This method will help the finished Bundt cake come out of the tin more easily.
Pour in the mixture and place the tin in a preheated oven at 175°C. Bake for 55-60 minutes, then remove from the oven and leave the cake to rest in the baking tin for 15 minutes.
After 15 minutes, turn the tin upside down, place a cutting board or plate covered with baking paper underneath and gently lift the tin off the cake, tapping it gently.
Serve sprinkled with icing sugar or a glaze of your choice.