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recipe image Dairy Free Gingerbread Bundt Cake with Candied Cranberries

Dairy Free Gingerbread Bundt Cake with Candied Cranberries

Dairy Free Gingerbread Bundt Cake with Candied Cranberries

Gingerbread with all the snowy wintery vibes. This decadent + show stopping dessert is a win-win for dairy-free holiday baking.

Gingerbread with all the snowy wintery vibes. This decadent + show stopping dessert is a win-win for dairy-free holiday baking.

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  • Preparation timePrep time40 min
  • Ready inReady in1 hr 30 min
  • ServingsPortionsPortions 8
  • DifficultyDifficultyMedium

Ingredients

Candied Cranberries
  • 2 cups sugar, divided
  • 1/2 cup water
  • 1 12-ounce bag fresh cranberries, washed
Cake
  • 3 eggs (or equivalent egg replacer -we love the one from Bob's Red Mill or 3 tablespoons of flaxseed mixed with 3 tablespoons of water)
  • 6 tablespoons water
  • 1 cup vegan greek style yogurt
  • 3/4 cup Country Crock® Plant Butter Sticks with Avocado Oil, melted plus 1 tablespoon reserved avocado sticks
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup fancy molasses
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
Glaze

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Starting with the candied cranberries, combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring until the sugar is dissolved. Do not boil. Pour in the cranberries and stir until all are completely coated. Using a slotted spoon transfer the cranberries to a wire rack on top of a baking sheet to catch any mess. Let the cranberries dry for 1 hour.
      2. After 1 hour, roll the cranberries in the remaining sugar until they’re completely coated.
      3. Preheat the oven to 350°F. Brush 1 tablespoon of Country Crock® Plant Butter all over the inside of the Bundt pan.
      4. In a small bowl whisk together the egg replacer and water and set aside.
      5. In a large bowl, whisk together the egg or egg replacer mixture, vegan Greek yogurt, melted Country Crock® Plant Butter, brown sugar, granulated sugar, molasses and vanilla. In a separate bowl, whisk together flour, ginger, baking powder, cinnamon, baking soda, salt and nutmeg; stir into the egg mixture until smooth.
      6. Scrape the batter into the prepared pan, smoothing top. Bake until a skewer inserted in the center comes out clean, about 50 minutes. Let cool in the pan on the rack for 10 minutes, then invert onto the rack and remove the pan. Let cool completely. Transfer to a cake plate.
      7. In a medium bowl, whisk the powdered sugar with the Country Crock® Plant Cream. Add additional Plant Cream, 1/4 tsp at a time, if needed, until desired consistency. Drizzle over the cake.
      8. Add the candied cranberries to garnish the cake and slice to serve.

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