Dairy Free Gingerbread Bundt Cake with Candied Cranberries

Celebrate snowy, wintery vibes with this dairy-free bundt cake packed with gingerbread zest. This decadent and show-stopping dessert will be a feast for both the eyes and the stomach; each forkful will deliver the spice of ginger supplemented by the sweet, creaminess of the dairy-free drizzle.

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Prep time40 min
Ready in1 hr 30 min
Portions8
DifficultyMedium

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
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

2 cups powdered sugar, sifted
3 tablespoons Country Crock® Plant Cream

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Nutritional Guidelines (per serving)

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

Instructions

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.
After 1 hour, roll the cranberries in the remaining sugar until they’re completely coated.
Preheat the oven to 350°F. Brush 1 tablespoon of Country Crock® Plant Butter all over the inside of the Bundt pan.
In a small bowl whisk together the egg replacer and water and set aside.
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.
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 the gingerbread cake cool completely. Transfer to a cake plate.
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 the dairy-free glaze over the gingerbread cake.
Add the candied cranberries to garnish the dairy-free gingerbread cake and slice to serve.

In our instructions, we recommended adding plant cream gradually to the bundt cake's glaze, while keeping in mind that each addition will result in a thinner consistency.

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