What You’ll Need:

Yogi Vegan Gingerbread Bundt Cake

  • 2  3/4 cup Gluten-Free 1-to-1 Baking  Flour

  • 1/2 cup Molasses

  • 2/3 cup Coconut Sugar

  • 2 tsp Ground Ginger

  • 1 tsp Cinnamon

  • 3/4 cup Coconut Oil, softened

  • 3/4 cup Unsweetened Applesauce

  • 1 tbsp Baking Powder

  • 1 cup Coconut Milk, steeped with 1 teabag of Yogi Original Yogi Tea

  • Pomegranate Seeds, for garnish

Dairy-Free Vanilla Glaze:

  • 1 cup powdered sugar

  • 1/4 cup water

  • 1 tsp vanilla extract


Yogi Vegan Gingerbread Bundt Cake

  • Preheat the oven to 350F and grease a 10 or 12 cup bundt cake pan with coconut oil.

  • Heat the coconut milk to a boil, either in a microwave or via stove top, and steep Yogi Original Yogi Tea tea bag according to directions.

  • In a large bowl, use a hand mixer to beat together the coconut oil and coconut sugar until fully combined.

  • Add in the unsweetened applesauce and molasses, and continue to mix unit the batter thickens.

  • Sift in the flour and baking powder, while continuing to beat batter mixture.

  • Finally, pour in the the steeped Original Yogi Tea-coconut milk mixture; continuing to mix batter to reach an even consistency.

  • Pour the batter into the bundt pan and bake for 55-65 minutes at 350F (or, until an inserted toothpick comes out clean).

Dairy Free Vanilla Glaze:

  • In a medium mixing bowl, use a hand mixer to beat together the powdered sugar, water, and vanilla extract until smooth.

  • Pour dairy-free Vanilla Glaze over the top of the cooled Yogi Vegan Gingerbread Bundt Cake.

  • Sprinkle Pomegranate Seeds over the cake before serving.

Enjoy & Be Well!


Photos by and recipe adapted from: @the_bananadiaries

Source link