Description

Enjoy a rich and cozy Gingerbread Chocolate Bundt Cake that combines warm spices like ginger, cinnamon, and cloves with luscious chocolate for a moist, tender crumb. Made entirely with plant-based ingredients, this festive dessert offers deep chocolate notes, natural sweetness, and a beautiful Bundt shape, perfect for any celebration or cozy night in.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
¼ cup natural cocoa powder
2 tsp ground ginger
1 ½ tsp cinnamon
½ tsp ground cloves
1 tsp baking soda
1 tsp baking powder
1 tsp natural gelling agent

Wet Ingredients

1 ½ cups natural brown sugar
1 cup vegetable oil
1 cup plant-based yogurt
1 tbsp apple cider vinegar
1 tsp vegetarian Worcestershire sauce (natural)
1 tsp vanilla extract (natural)

Add-ins

1 cup dark chocolate chips (plant-based)

Instructions

Prepare Your Pan and Preheat: Preheat the oven to 350°F (175°C). Grease a Bundt pan thoroughly with vegetable oil and dust it lightly with flour or cocoa powder to prevent sticking, ensuring easy release after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, baking soda, baking powder, and natural gelling agent until evenly combined. This ensures uniform distribution of spices and leavening agents in the cake.
Combine Wet Ingredients: In another bowl, whisk together the natural brown sugar, vegetable oil, plant-based yogurt, apple cider vinegar, vegetarian Worcestershire sauce, and vanilla extract until smooth. This blend adds moisture and a touch of tanginess to balance the sweetness.
Bring It All Together: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently to combine without overmixing. Fold in the dark chocolate chips last so they stay evenly distributed without sinking.
Bake with Care: Pour the batter into the prepared Bundt pan and smooth the surface with a spatula. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

Use room temperature plant-based yogurt and oil for a smoother batter.
Gently fold ingredients to keep the cake light and avoid overmixing.
Check oven temperature with a thermometer to ensure even baking.
Use a silicone brush for precise pan greasing.
Allow the cake to cool fully before slicing to develop flavors and prevent crumbling.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: gingerbread cake, chocolate bundt cake, plant-based dessert, vegan gingerbread, spiced chocolate cake, holiday dessert