Taste the essence of gingerbread in this incredibly moist Bundt cake.
I’m pretty flexible when planning menus for entertaining, but I have one rule I almost always follow – serve a seasonal dessert. This makes planning the rest of the meal easier and avoids decision fatigue. I also like knowing that the seasonal ingredients available in the grocery store will likely be newer, fresher, and better quality because of high turnover. But the best reason of all to serve a seasonal dessert is that your guests will love it. These dishes are typically only around for short periods of time each year, which means that people will appreciate and savor them more. This Gluten-Free Gingerbread Bundt Cake is one of my favorite seasonal desserts and I serve it often during the winter months. I have my friend JoAnn to thank for passing along this recipe. Thanks JoAnn!
Since Gluten-Free Gingerbread Bundt Cake is served bottom side up, it’s important that it releases cleanly from the pan after it’s baked, otherwise it won’t have a very nice appearance. For this reason, it’s essential that you use a non-stick Bundt pan AND that you spray it very liberally with non-stick cooking spray. Non-stick cooking spray works better than buttering and flouring the pan – just make sure you use enough of it and that you brush it evenly over every part of the pan, right up to the top rim.
Avocado oil is one of two ingredients in Gluten-Free Gingerbread Bundt Cake that contribute to its incredibly moist and tender texture (the other is sour cream). Avocado oil can be substituted for vegetable oil in almost any recipe. It has a higher smoke point (the temperature at which an oil can be safely heated to) than olive oil so it can be used in a wider variety of dishes. Like olive oil, avocado oil is loaded with healthy fats that, when consumed in moderation, can help reduce bad cholesterol in your blood. It has a rich, buttery taste and is fantastic in baked goods such as this cake.
Gluten-Free Gingerbread Bundt Cake is delicious on its own, and has so much warm and cozy flavor that it doesn’t really need anything on top except a light dusting of powdered sugar, but if you want to make each slice a little more decadent, serve it with a big scoop of vanilla ice cream or a generous mound of fresh whipped cream. Yum! This is a very large cake. If you have any leftover, cut it into individual slices, wrap them in plastic wrap, and store in a zip lock bag in the freezer. Trust me, you don’t want any of this cake to go to waste!
- Non-stick cooking spray
- 3¼ cups (17 ounces) gluten-free baking flour
- 2 tablespoons ground ginger
- 2½ teaspoons baking soda
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- 1 cup molasses
- 1 cup evaporated cane juice - sometimes called evaporated cane sugar (can substitute white granulated sugar)
- ¼ cup sour cream (make sure it's gluten-free)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup avocado oil
- 1 teaspoon confectioners’ sugar
- Preheat the oven to 350 degrees and VERY liberally spray a standard 12-cup non-stick Bundt pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt.
- In a large bowl combine the molasses, evaporated cane juice (or sugar), sour cream, eggs, and vanilla. Add the boiling water and avocado oil and stir until well combined.
- Slowly add the dry ingredients, stirring continuously, until the batter is completely smooth.
- Pour the batter into the prepared pan and bake on the bottom rack of the oven for 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for at least 30 minutes before inverting it onto a plate. Dust with powdered sugar.
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