This Ginger Molasses Brunch Cake is fluffy, moist, and full of festive spices and flavors, making it an ideal brunch for Christmas Day or any time of the season.
Prep Time20 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: brunch, bundt, gingerbread
Servings: 11 bundt cake
Ingredients
1 1/2 cupsGluten Free flour blend(ex. Cup 4 Cup or Bob's Red Mill)
1cupoat flour
2 1/2 tspground ginger
1 1/2 tspground cinnamon
1/2tspground nutmeg
1/2tspground cloves
3/4tspKosher salt
1tspbaking soda
1/2tspbaking powder
3/4cupmaple syrup
1/2cupmolasses
2/3cupolive oil
1cupunsweetened applesauce
2/3cupbuttermilk (vegan or regular)
3large eggsroom temperature
2tspvanilla extract
Powdered sugar, for finishing
Instructions
Preheat the oven to 350 degrees F.
Grease or spray a Bundt pan with nonstick baking spray and set aside.
In a large bowl, sift together all dry ingredients with a fork, through the baking powder and set aside.
In a separate bowl, using a stand or hand mixer, whisk the maple syrup, molasses, olive oil, applesauce, buttermilk, eggs, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined and there are no more traces of flour.
Transfer the batter into the prepared pan and bake for 40-55 minutes, until a tester inserted into the center comes out just clean.
Allow to cool for 10 minutes in the pan before inverting onto a cooling rack to finish cooling completely.
Once cool, dust with powdered sugar and serve.
The cake will keep for 4-5 days at room temperature.