This chocolate gingerbread bundt cake is the perfect easy yet impressive centrepiece for your Christmas dessert table. With a rich, dark chocolate cake filled with the warming spices of gingerbread, this is the perfect cosy cake to enjoy after dinner. Made dairy free and vegan, this festive cake is sure to be a favourite.
This chocolate gingerbread Bundt cake is for when you want a simple yet pretty festive themed cake but also want something a little less intensely gingerbread. I mean I adore the flavours of gingerbread – it’s literally the best part of Christmas baking. But there is something about combining it with rich chocolate that softens it.
This is an easy, rich chocolate cake that has the warmness of ginger and other classic spices that shine through and create this deliciously cosy cake that is perfect for bringing out after dinner is done.
But can I just add that the real hero of this cake is that it’s slathered in an easy vegan dark chocolate ganache. I don’t know what I’ve been doing but from here on out all my chocolate cakes may be iced in ganache! If you don’t love the super sweetness of most icings, then this is the cake for you.
You can really go all out with the decorations on this one. The best part about it being a Bundt cake is that it’s already giving Christmas wreath. So with some shaved chocolate, simple sugared springs of rosemary, and some little decorated vegan gingerbread cookies, you have a yule log style Christmas wreath cake.
Key Ingredients
This vegan chocolate gingerbread Bundt cake is made using simple, pantry staple ingredients. There are some key ingredients required however to give the cake the best taste and texture but see below for any notes on substitutions.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Plain flour – also known as all purpose flour in the US.
- Cocoa powder – always use a good quality cocoa powder for the best, rich, chocolate flavour. I’ve used Cadbury Bournville cocoa powder my entire life because it’s made from the same beans Cadbury uses to make their chocolate so you know it’s going to taste good. For those in the US, this is a Dutch-processed cocoa powder.
- Baking powder – helps the cake rise while baking.
- Bicarbonate of soda – also known as baking soda in the US, this combined with the baking powder is going to help create a light and fluffy cake.
- Spices – to give this cake the warming flavours of gingerbread, we’re using a combination of ginger, cinnamon, nutmeg and cloves. You can adjust the quantity of the spices based on how strong you want the flavour.
- Dark brown sugar – brown sugar not only adds flavour but helps keep the cake moist. You can substitute with regular light brown sugar but the dark brown sugar just helps with that rich molasses flavour you’d expect from gingerbread.
- Canola oil – or using any light tasting oil rather than butter is going to keep the cake super soft and moist.
- Almond milk – Almond milk or oat milk is usually my preference when baking but any dairy free milk including soy milk will work so use your favourite.
- Golden syrup – again an essential ingredient when making gingerbread. This is a common ingredient in Australia and the UK, but in the US if you can’t find it, you can replace it with molasses.
- Vanilla extract – always a little vanilla extract to help enhance the rich chocolate flavour.
You’ll also need some good quality 70% dark chocolate that is suitable for dairy free / vegan diets and a can of coconut milk if you are wanting to finish the cake with the chocolate ganache which I highly recommend. Otherwise you could frost the cake with my vegan cinnamon buttercream or vegan chocolate buttercream instead for a more traditional cake.
Equipment & Tools
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- Bundt pan – essential for this style of cake. The one I am using is just a standard fluted ring pan, but you can use any you like. For pan alternatives see the FAQs section.
- Electric mixer – you can make this cake with a whisk, but an electric hand mixer makes easy work of mixing up the batter.
- Cooling rack – having a sturdy cooling rack is going to help make flipping the cake out of the Bundt pan much easier.
Step-By-Step Instructions
Like a lot of my vegan cake recipes, this is a really easy cake to make.
Start by sifting together the plain flour, cocoa powder, baking powder, bicarbonate of soda, ground ginger, ground cinnamon, nutmeg, cloves, and salt. Then, in a separate bowl, whisk or beat together the dark brown sugar, canola oil, almond milk, golden syrup, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet, mixing until just combined, being careful not to overmix as this can create a dense cake.
Pour the batter into the prepared Bundt pan, smoothing the top and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. Don’t leave the cake to cool completely in the pan as this may cause the cake to stick.
👉Tip! Flipping out a bundt cake can be nerve-wracking! To ensure it comes out cleanly, take extra care when preparing the pan. For a newer pan without scratches, a cooking oil spray should work fine – just make sure it reaches all the grooves. If you’re using an older pan or one with intricate details, add a light dusting of flour after greasing. Tap the pan gently over the sink to remove any excess flour, leaving a thin, even coating.
How to make the chocolate ganache icing
I love using this ganache as icing on this bundt cake. It’s perfect if you’re not usually a fan of super sweet frostings.
Start by chopping up the dark chocolate and placing it in a glass bowl. In a small microwave safe bowl, heat the coconut milk until warm but not boiling.
Pour the coconut milk over the chopped chocolate and leave to sit for 5-10 minutes. Add in the vanilla extract and mix well to combine using a metal spoon. The ganache should be really smooth and glossy. Pour the ganache over the cake, smoothing it out with a spoon, and allow it to drip down the sides.
Recipe FAQs
If you don’t have a Bundt pan, you can use one of the following alternatives:
Loaf Pan: Divide the batter evenly between two standard loaf pans (approximately 8×4 inches or 20×10 cm). Adjust the baking time to 40–45 minutes, checking for doneness with a skewer.
Round Cake Pan: Use a 9-inch (23 cm) round cake pan. Ensure the pan is well-greased and floured. Baking time will likely be around 30–35 minutes.
Square Cake Pan: A standard 8×8 inch (20×20 cm) square pan works well. Bake for 30–35 minutes, checking the centre for doneness.
Cupcake Pan: For individual servings, use a standard 12-cup muffin tin. Adjust the baking time to 20–25 minutes.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. Note that the cake will start to dry out overtime and is best enjoyed in the first 1-2 days.
More Christmas themed desserts:
Christmas Wreath Doughnuts
Chocolate Puff Pastry Christmas Tree
Chocolate Peppermint Thumbprint Cookies
Poinsettia Christmas Cupcakes
Christmas Sparkle Cookies
Snowflake Sugar Cookies
Chocolate Gingerbread Bundt Cake
Equipment
Ingredients
For the Bundt cake:
- 2 cups plain flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ⅔ cup dark brown sugar
- ½ cup canola oil
- 1 cup almond milk or other dairy free milk
- ¼ cup golden syrup
- 1 teaspoon vanilla extract
For the chocolate ganache:
- ¼ cup dark chocolate
- ¼ cup coconut milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Lightly grease a Bundt pan with cooking spray and dust it with flour, ensuring all grooves are covered. Make sure any excess flour is tapped out.
- In a large bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, ground ginger, ground cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk or beat together the dark brown sugar, canola oil, almond milk, golden syrup, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing; the batter should be thick but smooth.
- Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Once the cake is cool, make the ganache. Put the chopped chocolate into a bowl. In another bowl, heat the coconut milk until warm but not boiling. Pour the coconut milk over the chopped chocolate and let it sit for 5-10 minutes. Add the vanilla extract and use a metal spoon to mix everything together until thick and shiny.
- Pour the ganache over the top of the cake, smoothing it out so that the tops are covered and it drips down the sides. Decorate the cake with shaved chocolate, mini gingerbread cookies and sugared rosemary if desired.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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