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+ servings
gingerbread

Ginger Molasses Brunch Cake

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 Time 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 1 1 bundt cake

Ingredients
  

  • 1 1/2 cups Gluten Free flour blend (ex. Cup 4 Cup or Bob's Red Mill)
  • 1 cup oat flour
  • 2 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 3/4 tsp Kosher salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup maple syrup
  • 1/2 cup molasses
  • 2/3 cup olive oil
  • 1 cup unsweetened applesauce
  • 2/3 cup buttermilk (vegan or regular)
  • 3 large eggs room temperature
  • 2 tsp vanilla 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.
Keyword brunch, bundt, gingerbread
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