Non-Dairy Gingerbread Bundt Cake with Coconut Glaze

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Servings 16
Recipe Ingredients:
  • 3 cups all-purpose flour (or sub gluten-free flour)
  • 1 tbsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 2 tbsp. ground ginger
  • 3 tbsp. ground cinnamon
  • 1 cup Pacific Foods Organic Coconut Original Plant-Based Beverage
  • 1 tsp. lemon juice
  • 1 tsp. vanilla extract
  • 16 tbsp. vegan butter at room temperatures
  • 1 cup brown sugar
  • 1 cup granulated sugar (or sub coconut sugar)
  • 1 cup molasses
  • 4 eggs

Coconut glaze:

  • Preheat oven to 350°F. Prepare a large bundt pan by greasing it and very lightly sprinkling it with flour.
  • In a small bowl, combine 1 cup Pacific Foods Coconut Non-Dairy Beverage with 1 tsp. lemon. Let sit for 5 minutes.
  • In a separate large bowl use a hand mixer to cream together brown sugar, granulated sugar, and vegan butter. Add vanilla extract, molasses, and eggs and beat on medium speed until thoroughly combined.
  • Add 1/2 of flour mixture to butter mixture and beat on low until combined. Then add the coconut beverage and the rest of the flour mixture. Beat until completely smooth.
  • Pour batter into bundt pan. Lightly tap the pan on the counter to remove air bubbles.
  • Bake for 50-60 minutes or until toothpick comes out nearly clean
  • Prepare coconut glaze by whipping together powdered sugar, coconut beverage, maple syrup and vanilla.
  • When cake is cool, drizzle glaze over the top of the cake.