Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
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.
No ratings yet
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Course
Breakfast, Dessert
Cuisine
American
Servings
1
1 bundt cake
Ingredients
1x
2x
3x
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
Tried this recipe?
Let us know
how it was!