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gingerbread bundt cake

Adapted from:


Makes 6 mini bundt cakes (each the size of a cupcake) or one small/medium bundt cake.

20g (or 3.5tb) coconut flour OR 10g psyllium husk powder

28g (or 4tb)  almond flour OR other nut flour

1/2 ts. guar gum OR 1/4 tsp xanthan gum

1/8 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

3/4 tsp ginger

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp clove

150g (3 medium) eggs

3tb half-and-half (OR equal parts cream + water) (OR unsweetened nut milk)

4tb butter, melted

50g powdered erythritol OR xylitol

1 ts. molasses (required for flavor)

1/2 ts. vanilla


Preheat oven to 176C/350F.

Combine all dry ingredients in a small bowl and whisk together, then sift to break apart any lumps.

In a large bowl combine eggs, half-n-half, butter, molasses, vanilla and sweetener. Whisk together.

Pour wet ingredients into dry ingredients, mixing thoroughly until smooth.

Grease your bundt cake mould/pan with a very thin coating of a fat of your choice, then dust with coconut flour and dump out the excess.

Fill each mould 3/4 full with batter.

Bake in a pre-heated oven for 20 minutes (for mini bundts), 35-40 minutes (for one small/medium cake) or 45-55 minutes for a large bundt cake (for which you will need to double or triple this recipe) or until firm to the touch, or when a toothpick or fork tine inserted in the center comes out clean. 

The cake will be dry if over-baked, so watch it carefully during the last 10-15 minutes of baking.

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