Ginger Bundt Cake with Eggnog Icing

It is the holiday season and to me there is nothing better than staying inside on a cold winters day and baking. Filling the house with the aroma of cake, bread, or cookies and enjoying warm treats with a cup of tea, hot cocoa, or coffee. With the girls loving ginger as much as I do I set out to make a ginger cake that was like gingerbread, one of our favorites, but with more of a ginger taste and less molasses. In my head I was also thinking of sticky toffee pudding and was hoping to make a sticky cake but not too wet but I wasn’t getting what I was after and didn’t want to add more butter/coconut spread or sugar. That’s ok I ended up with a few delicious cakes that the family didn’t mind taste testing. I used ginger syrup, from The Ginger People, who make ginger candies we love. I picked up the syrup from Cost Plus World Market but I have seen it other places as well. If you can’t find it or don’t want to use it you can also use maple syrup or honey and add a little more ground ginger. To me a bundt cake is holiday classic and there is something nostalgic about it and you don’t see them often anymore. To top it off the Eggnog Glaze adds that extra special touch!

So instead of going to Starbucks and grabbing a holiday drink and a slice of gingerbread you can make this cake at home, and stay warm, have family and friends over to join you for coffee. I can also envision making this cake to enjoy while decorating the tree or to enjoy after spending time outside sledding or maybe singing some carols. Not that you really need a reason to enjoy this delicious cake!

Ginger Bundt Cake with Eggnog Icing
Standard 12 cup Bundt pan, approximately 12 servings
3/4c coconut spread, or butter (used Earth Balance Organic Coconut Spread)
1/2c coconut palm sugar
1/2c ginger syrup, or maple syrup/ honey for less ginger/sweeter taste (The Ginger People Organic Ginger Syrup)
2 TBSP black strap molasses
1c water
3c all purpose flour, all purpose gluten-free flour
1/2 tsp salt
1 1/2 tsp baking soda
3 teaspoons cream of tartar
2 tsp cinnamon
1 tsp nutmeg
2 tsp ground ginger (3-4 tsp if not using ginger syrup)
3 eggs, or flax eggs

Eggnog Glaze
2c powdered sugar
3 TBSP So Delicious Coconut Milk Eggnog, or eggnog of choice

Place coconut spread, coconut sugar, ginger syrup, molasses, and water into a pan. Heat on low, stirring, until melted and sugar is dissolved. Set aside to cool. Preheat oven to 350F. In a bowl mix together flour, baking soda, cream of tartar, cinnamon, nutmeg, and ginger. Pour syrup mixture into a bowl, sift in half of the flour and spice mixture, whisk to combine. Whisk in eggs, and then remaining flour mixture. Whisk well scraping sides until well combine. Spray, or grease with coconut oil and flour, Bundt pan and pour in batter. Bake for approximately 35-40 minutes or until a skewer inserted comes out clean. Allow to cool completely in the pan. Once cooled invert onto a wire rack or plate. Whisk together powdered sugar and eggnog. Pour glaze over cooled cake. Store cake in an airtight container. Enjoy!

More Meatless Monday creations, maybe even a delicious dinner to enjoy before having this cake for dessert? Check out fellow blogger creations: