This Eggless Easy Gingerbread Bundt Cake is soft and fluffy with a rich gingerbread flavor that just feels comforting and festive. It’s super simple to make; no fancy steps or special ingredients are needed. And because it’s egg-free, it’s ideal for anyone with allergies. Serve it with a dusting of powdered sugar or a quick glaze, and it’s instantly gorgeous! This is one of those cakes that’ll impress everyone without any fuss, and I just know it’ll be a holiday hit for you.
Oriana’s Thoughts On The Recipe
I absolutely love the warm, cozy flavors of gingerbread, especially during the holiday season! There’s something magical about the rich, spiced aroma filling the kitchen that instantly makes everything feel festive. This gingerbread Bundt cake has all those comforting flavors, with a moist and fluffy texture that’s just perfect for winter days.
What I really love about this Bundt cake is how simple and beautiful it is right out of the pan. You don’t need any fancy decorating skills; a light dusting of confectioners’ sugar (or even a drizzle of vanilla glaze if you’re feeling fancy!) is all it takes to make it look stunning. The Bundt shape gives it that lovely, classic presentation, so it’s an easy showstopper for any holiday table.
And let’s not forget it’s completely egg-free! You can even make it dairy-free and gluten-free with a few easy swaps, so it’s a great option for gatherings where friends and family may have food allergies. This cake has quickly become one of my go-to holiday treats, and I think you’ll love how simple and delicious it is!
What I Love About This Recipe
- Quick and Easy Prep: This cake is wonderfully simple to put together! A few easy steps and basic ingredients are all you need to get this beauty in the oven.
- Egg-Free and Easy to Adapt: It’s egg-free, so it’s perfect for anyone with an egg allergy. Plus, with a couple of quick swaps, you can make it dairy-free or gluten-free to suit more dietary needs.
- The Taste of the Holidays: Nothing brings out the holiday spirit like the flavors of gingerbread. This cake is full of those cozy, spiced flavors that make the season feel extra special. With a blend of cinnamon, ginger, and molasses, each bite is warm and comforting.
- Light, Fluffy, and Moist: This Bundt cake has a tender, moist texture that’s light yet satisfying.
- Deeply Spiced and Flavorful: With all the spices, this cake has a deep, rich flavor. The molasses brings a bold sweetness that’s classic for gingerbread but not overly sweet.
- Beautiful Straight from the Pan: Bundt cakes are naturally beautiful! With no need for complicated decoration, this cake is stunning on its own. A sprinkle of confectioners’ sugar adds the perfect finishing touch!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Forms the base of the cake.
- Baking Powder and Baking Soda: Help the cake rise and give it a light texture.
- Salt: Balances the sweetness and enhances the flavor of the spices.
- Spices: You’ll need ground Cinnamon, ginger, nutmeg, allspice and cloves. These spices create that classic gingerbread flavor—warm, cozy, and aromatic. Note: If available you can use gingerbread spice mix.
- Milk & Apple Cider Vinegar: Combine to create a buttermilk substitute that adds moisture and tenderness.
- Butter: Adds richness and flavor. Note: Use a dairy-free butter substitute for a dairy-free option.
- Brown Sugar: Adds sweetness and a subtle molasses flavor.
- Unsulphured Molasses: Essential for that deep, gingerbread flavor. Note: Avoid blackstrap molasses, which can be too strong and bitter.
- Vanilla Extract: Adds a warm, sweet note that complements the spices.
- Confectioners’ Sugar (Optional): For dusting on top to add a touch of sweetness and elegance.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Cake Sticking to the Bundt Pan
Bundt cakes can sometimes stick to the pan, especially with dense batters. Pro Tip: Generously grease and flour the Bundt pan, making sure to get into all the nooks and crannies. Alternatively, use a baking spray with flour. - Getting the Texture Just Right
The cake should be moist and fluffy, not dense. Pro Tip: Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Over-measuring can lead to a denser cake. - Balancing the Spices
The spices in this cake are bold, and it’s easy to overdo them. Pro Tip: Stick to the recipe’s measurements, but feel free to adjust slightly to your taste if you prefer a milder or stronger spice level.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves together into a large bowl.
Step 2 – Combine Milk and Vinegar
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
Step 3 – Cream Butter and Sugar
Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the brown sugar and beat on high speed for 4 minutes, until creamed and smooth, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the molasses and vanilla; continue beating until well combined, about 2 minutes.
Step 4 – Mix Dry And Wet Ingredients
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Give the batter a final stir by hand to ensure everything is well combined.
Step 5 – Bake
Spoon the batter into the prepared pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove from the pan. Allow the cake to cool completely on a wire rack before slicing. Sprinkle with confectioners’ sugar, if desired, and serve.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Make sure to generously grease the Bundt pan (in every crevice) so the cake does not stick.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Allow to Cool in the Pan: Let the cake cool in the pan for about 20 minutes before attempting to remove it. This helps prevent it from breaking.
Variations & Additions
- Add a Glaze: For extra sweetness, drizzle a vanilla glaze over the cake once cooled.
- Extra Spice: If you love gingerbread with an extra kick, add a pinch more ginger or even a dash of black pepper.
- Orange Zest: A little orange zest in the batter would add a nice, fresh citrus note that complements the spices.
Storing and Freezing Instructions
Storing: Keep the cake in an airtight container at room temperature for up to 3 – 4 days. After that, it can be refrigerated for up to a week.
Freezing: Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Yes! Simply use a 1:1 gluten-free flour blend that contains xanthan gum. It will give the cake structure and a soft texture. Read my suggestions above in my “Food Allergy Swaps” section.
Molasses is key to the classic gingerbread flavor, so I do not recommend skipping it.
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. It should also pull slightly away from the sides of the pan.
More Gingerbread Dessert Recipes You’ll Love!
- Eggless Iced Gingerbread Oatmeal Cookies
- Easy Homemade Gingerbread Spice Mix
- BEST Eggless Gingerbread Cookies
- Eggless Gingerbread Donuts
- Easy Eggless Gingerbread Cupcakes
- Eggless Gingerbread Scones
- Browse more recipes…
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Recipe Card
Eggless Easy Gingerbread Bundt Cake
Equipment
Ingredients
- 4 cups (560 g) all-purpose flour
- 4 teaspoons (16 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (4 g) salt
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 1/2 cups (360 ml) milk
- 2 tablespoons (30 ml) apple cider vinegar
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- 1 cup (320 g) unsulphured molasses
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 cup (30 g) confectioners’ sugar (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350ºF (180ºC). Spray a 12-cup, nonstick Bundt pan with baking spray with flour.Tip: Make sure to generously grease the Bundt pan (in every crevice) so the cake does not stick.
- Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the brown sugar and beat on high speed for 4 minutes, until creamed and smooth, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the molasses and vanilla; continue beating until well combined, about 2 minutes.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Give the batter a final stir by hand to ensure everything is well combined.
- Spoon the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove from the pan. Allow the cake to cool completely on a wire rack before slicing. Sprinkle with confectioners’ sugar, if desired, and serve.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Cake Sticking to the Bundt Pan
Bundt cakes can sometimes stick to the pan, especially with dense batters. Pro Tip: Generously grease and flour the Bundt pan, making sure to get into all the nooks and crannies. Alternatively, use a baking spray with flour. - Getting the Texture Just Right
The cake should be moist and fluffy, not dense. Pro Tip: Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Over-measuring can lead to a denser cake. - Balancing the Spices
The spices in this cake are bold, and it’s easy to overdo them. Pro Tip: Stick to the recipe’s measurements, but feel free to adjust slightly to your taste if you prefer a milder or stronger spice level.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Make sure to generously grease the Bundt pan (in every crevice) so the cake does not stick.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Allow to Cool in the Pan: Let the cake cool in the pan for about 20 minutes before attempting to remove it. This helps prevent it from breaking.
- Add a Glaze: For extra sweetness, drizzle a vanilla glaze over the cake once cooled.
- Extra Spice: If you love gingerbread with an extra kick, add a pinch more ginger or even a dash of black pepper.
- Orange Zest: A little orange zest in the batter would add a nice, fresh citrus note that complements the spices.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Sounds good. Can buttermilk be used and how many servings does this recipe make, 12?
Hello Susan! Yes, you can use 1 1/2 cups (360 ml) buttermilk instead of the milk + vinegar! 😊 As for the servings, the recipe makes at least 12 slices, but it really depends on how big you slice them. I usually get around 18-20 slices. Hope that helps!
Love it! I brought it to my office party and disappeared in a flash. Thanks for the recipe, will make it again for sure.
Hello Ann! I’m so glad to hear it was a hit at your office party! That’s the best compliment—when something disappears in a flash! Thank you for trying the recipe, and I’m so happy to know you’ll be making it again.