Description
This Gingerbread Chocolate Bundt Cake combines warm gingerbread spices with rich chocolate in a moist and tender crumb. Perfect for cozy gatherings or everyday indulgence, this cake features a beautiful bundt shape and a balanced flavor profile that delights every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/3 cup unsweetened cocoa powder (natural)
Wet Ingredients
- 1 cup brown sugar (natural)
- 1/4 cup vegetarian Worcestershire sauce (natural)
- 1/4 cup molasses (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/2 cup vegetable oil
- 1/2 cup grape juice (natural)
- 1/2 cup unsweetened plant-based yogurt
- 1 teaspoon pure vanilla extract (natural)
- 1/2 cup warm water
Instructions
- Prepare Your Bundt Pan: Generously grease your bundt pan with vegetable oil and lightly dust it with cocoa powder to prevent the cake from sticking while enhancing the chocolate flavor on the crust.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground cloves, and cocoa powder until evenly mixed so the spices and leavening agents distribute uniformly.
- Mix Wet Ingredients: In a separate bowl, blend brown sugar, molasses, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), vegetable oil, grape juice (natural), plant-based yogurt, vanilla extract (natural), and warm water until smooth and well combined.
- Combine Wet and Dry Components: Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing to maintain a tender, fluffy texture in your Gingerbread Chocolate Bundt Cake.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan, then bake in a preheated oven at 350°F (175°C) for 45 to 55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before gently inverting it onto a wire rack to cool completely. This step ensures you keep the beautiful bundt shape intact.
Notes
- Use room temperature ingredients to ensure a smooth batter and even baking.
- Don’t skip greasing the pan to guarantee the cake comes out clean with a beautiful finish.
- Measure flour properly by spooning it into the measuring cup and leveling it off to avoid a dense cake.
- Add warm water gradually to prevent clumping and help dissolve cocoa for even chocolate flavor.
- Resist overmixing by stirring just until combined to keep the cake light and tender.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gingerbread, chocolate, bundt cake, vegan, plant-based, dessert, spiced cake
