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.