Mini Ginger-spiced Bundt Cakes

The Holidays might be behind us, but as long as there’s snow on the ground gingerbread will be the flavour of the season.

We brought you a recipe for a classic gingersnap cookie a few days ago and now we’ve taken the same warming spices, and ferrous molasses tang and made them into a light and moist cake that is best served with tea or a warm cup of mulled wine.


If you’ve followed our blog for a while now you may have noticed that we love the combination of cinnamon, ginger, and nutmeg. With slight notes of cloves and all spice these mini-bundt cakes bring all of our favourite flavours to the forefront.


This recipe makes 6 mini bundt-cakes but if you don’t have the proper pan to bake them this way you can make one large loaf (think banana bread but gingerspiced), or ~12 gingerbread cupcakes (perfect topped with our maple cashew cream cheese frosting).

To make the batter simply:






Who said baking had to be hard?


We hope you all had a wonderful Holiday season! Happy New Year’s and may it be full of nutritious meals, and soul warming sweets. If you recreate any of our recipes don’t forget to tag us on instagram at @lavenderandlavish so we can check ’em out!

RECIPE: Makes 6 Bundt Cakes.



Mini Ginger-Spiced Bundt Cakes

  • 1 1/2 cup All Purpose Whole Wheat Flour
  • 1/2 tsp Baking Soda
  • 1 tbsp Baking Powder
  • 1/4 tsp Sea Salt
  • 2 tbsp ground Cinnamon
  • 1 tsp Nutmeg
  • 1 tbsp ground Ginger
  • 1/4 tsp Cloves
  • 1/4 tsp All Spice
  • 1 1/2 cup Almond Milk
  • 1/4 cup Coconut Oil, melted
  • 4 tbsp Molasses
  • 1 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 Flax Eggs (2 tbsp ground flax to 6 tbsp water)

5 minute prep time, 20 minutes to bake.  

  • Mix together your flax egg and set aside to gelatinize.
  • In a large bowl whisk together your dry ingredients.
  • In a separate bowl mix together your wet ingredients.
  • Add to the dry bowl your wet ingredients, the melted oil, and your flax egg.
  • Stir to combine, whisk together to add additional air to the batter for leavening.
  • Preheat your own to 350F.
  • Spray or flour 6 mini bundt pans (if you don’t have bundt pans you can use one large loaf pan or 6 mini loaf pans / 12 cupcake tins / whatever you have).
  • Distribute the batter evenly among the bundt pans ~ 1/2 cup per pan.
  • Bake for 20 minutes and then remove immediately from the pan to cool on a cooling wrack for another 30 minutes.
  • Top with your favourite icing, maple cashew cream cheese frosting, or powdered coconut sugar, enjoy!
Nutritional Information:
Per 1 Serving –
Calories: 267 cal | Total Fat: 11g | Carbohydrates: 37g | Sugar: 10g | Fibre: 1.5g | Sodium: 130mg | Protein: 4g

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