Recipe: VEGAN Chocolate Gingerbread Bundt Cake

It's early and it's my day off, but I'm in the kitchen baking up some yummy treats for The Green Bean. I wanted to put a twist on a classic--experimenting with different flavour combinations is one of my favourite things about baking. This morning I'm trying to put a spin on a popular christmas flavour--gingerbread! In the oven at this very moment is a gingerbread chocolate bundt cake, and it's vegan! I'm going to top it off with a cardamom caramel drizzle. How good does that sound? Well, you're in luck! I'm sharing the recipe with you below. Unfortunately for me, the cake is heading to the cafe later today. This means I won't be able to eat it, so you'll have to let me know how good it is! ^_^


For the cake:
2 cups all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
3/4 teaspoon salt
3 tablespoons cocoa powder
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 cup unsweetened almond milk (or coconut/soy milk)
2 teaspoons vinegar (white/apple cider) 
3/4 cup oil (melted coconut oil, canola oil, sunflower oil)
1/2 fancy molasses
1/4 cup maple syrup
9 tablespoons aquafaba (chickpea brine) 
1 cup dark brown sugar
1/2 cup granulated sugar

For the caramel sauce:
1 cup full-fat coconut milk or coconut cream
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon cardamom

For the cake:

1. Preheat oven to 350F. Grease and flour a large bundt pan.
2. In a small bowl, sift together the dry ingredients--flour, spices, salt, cocoa powder, baking powder and baking soda.
3. In a large bowl, whisk together the wet ingredients, starting with the almond milk and vinegar, then adding in the aquafaba, oil, molasses and maple syrup. Add the dark brown sugar and granulated sugar until well combined. 
4. Fold the dry ingredients into the wet ingredients a little at a time and mix until just incorporated.
5. Pour batter into bundt pan and bake for approximately 50 minutes, or until a toothpick comes out of the center clean when tested. Baking times vary on ovens.
6. Let the cake cool completely in the pan before turning it out onto a wire rack.

For the caramel sauce:
1. Combine the coconut milk, brown sugar and salt in a saucepan over medium-high heat.
2. Bring to a boil, then lower the temperature to simmer.
3. Simmer for approximately 30 minutes, stirring occasionally. Once the sauce has turned a dark amber colour and can coat the back of a spoon, remove from the heat.
4. Add in the vanilla extract and cardamom.
*Sauce will thicken as it cools to room temperature and even more when stored in the fridge.

To finish, drizzle caramel sauce top of the cake and serve! Yum! ^_^