Moist Gingerbread Mini Bundt Cakes (Gluten-Free, Dairy-Free)

These moist and tender gingerbread mini bundt cakes are filled with the taste of molasses and warming spices, everything you love about gingerbread and the holiday season. Gluten-free and dairy-free too.

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Gingerbread in Mini Bundt Form

Christmas isn’t Christmas without gingerbread.. whether it’s gingerbread cookies, gingerbread men, or a moist gingerbread loaf.

Today, we’re making mini gingerbread bundt cakes – with the characteristic taste of molasses and warming spices that we’ve come to associate with the holiday season.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this mini gingerbread bundt cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Sugar: I used a mix of both brown sugar and white sugar. But you may also use cane sugar, light brown sugar, or coconut sugar.
• Butter: I used dairy-free butter to keep this recipe dairy-free, but if you aren’t lactose intolerant, go ahead and use regular butter instead.
• Eggs: Eggs help to better bind the ingredients together, so make sure to add them in.
• Molasses: Molasses is a key ingredient in these mini gingerbread bundt cakes (it provides the signature gingerbread flavor), so make sure to add it in.
• Gluten-Free Flour Blend: I recommend using a gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 substitute for regular flour) that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours/starches (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to include it in.
• Baking Powder: Baking powder is the only leavening agent to make the bundt cake batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Spices: I used a mix of ground ginger, ground cinnamon, ground nutmeg and ground cloves to create a warming flavor.
• Almond Milk: I used unsweetened almond milk, but you may also use another unsweetened dairy-free milk (such as cashew milk, soy milk, rice milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.
• White Chocolate: I used dairy-free white chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.

How to Make Gingerbread Mini Bundt Cakes:

Mix Wet Ingredients: In a large bowl, combine the white sugar, brown sugar, melted butter, and eggs. Mix well. Add the molasses and mix again until you have a smooth batter.

Add Dry Ingredients: Add the gluten-free 1:1 flour, xanthan gum (if using), baking powder, salt, and all the spices and gently fold them in with a spatula; do not overmix.

Dish by Dish Tips:

• Grease Pans Well: Using silicone pans are best, if using metal pans, make sure to grease the pans well with oil or non-stick cooking spray before drizzling with the melted white chocolate.
• Cool Fully Before Drizzling: Make sure to cool the mini bundt cakes fully before drizzling with melted white chocolate.

Other Gluten-Free Gingerbread Recipes:

• Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Gingerbread Loaf (Gluten-Free, Dairy-Free)
• Gingerbread Men Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Cake Recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gingerbread Mini Bundt Cakes (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 40 minutes
• Yield: 12 mini bundt cakes 1x
• Diet: Gluten Free

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Description

These moist and tender gingerbread mini bundt cakes are filled with the taste of molasses and warming spices, everything you love about gingerbread and the holiday season. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup melted dairy-free butter
• 2 eggs
• 1/4 cup molasses
• 2 cups gluten-free 1:1 flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 cup unsweetened almond milk
• 1/2 cup dairy-free white chocolate, melted (for topping, optional)

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Instructions

1. Preheat & Grease: Preheat the oven to 350F (175C). Grease two 6-cavity mini bundt cake pans with oil or nonstick cooking spray. This isn’t necessary if using silicone pans.
2. Mix Wet Ingredients: In a large bowl, combine the white sugar, brown sugar, melted butter, and eggs. Mix well. Add the molasses and mix again until you have a smooth batter.
3. Add Dry Ingredients: Add the gluten-free 1:1 flour, xanthan gum (if using), baking powder, salt, and all the spices and gently fold them in with a spatula; do not overmix.
4. Add Milk: Gradually pour in the unsweetened almond milk, mixing gently until you have a slightly runny, well-combined batter.
5. Bake: Divide the batter evenly among the mini bundt cake pans, filling them about three-quarters full, as they will rise during baking. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
6. Remove from Pan & Cool: Let the mini bundt cakes cool in the pans for a few minutes before removing them to prevent them from breaking.
7. Decorate: Once cooled, drizzle with melted white chocolate and decorate  with sprinkles, crushed cookies, gingerbread cookies, or whatever you prefer.

Notes

Sugar: I used a mix of both brown sugar and white sugar. But you may also use cane sugar, light brown sugar, or coconut sugar.

Butter: I used dairy-free butter to keep this recipe dairy-free, but if you aren’t lactose intolerant, go ahead and use regular butter instead.

Eggs: Eggs help to better bind the ingredients together, so make sure to add them in.

Molasses: Molasses is a key ingredient in these mini gingerbread bundt cakes (it provides the signature gingerbread flavor), so make sure to add it in.

Gluten-Free Flour Blend: I recommend using a gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 substitute for regular flour) that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours/starches (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to include it in.

Baking Powder: Baking powder is the only leavening agent to make the bundt cake batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Spices: I used a mix of ground ginger, ground cinnamon, ground nutmeg and ground cloves to create a warming flavor.

Almond Milk: I used unsweetened almond milk, but you may also use another unsweetened dairy-free milk (such as cashew milk, soy milk, rice milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.

White Chocolate: I used dairy-free white chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.

• Prep Time: 10 mins
• Decoration Time: 10 mins
• Cook Time: 20 mins
• Category: Cake
• Method: Baking