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Mini Vegan Gingerbread Cakes

Photo: Jamie Vespa
Yield

12 mini bundt cakes

Gingerbread is the ultimate holiday treat. Sweetness and spice combine for a flavorful dessert that makes the whole house smell like Christmas. These mini bundt cakes are perfect for guests, with everyone getting their own individual treat. For extra hosting flair, wait to dust them with powdered sugar until they're presented on the dining table. The best part? Each of these totally vegan cakes comes in just under 200 calories. 

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 lightly packed cup light brown sugar
  • 1 tablespoon ground flaxseeds
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup water
  • 3/4 cup molasses
  • 1/3 cup canola oil
  • Cooking spray
  • Powdered sugar, for serving

Nutrition Information

  • calories 199
  • fat 6.6 g
  • satfat 0.5 g
  • monofat 4 g
  • polyfat 1.8 g
  • protein 1.8 g
  • carbohydrate 34 g
  • fiber 1 g
  • cholesterol 0 mg
  • iron 2 mg
  • sodium 103 mg
  • calcium 90 mg
  • sugars 21 g

How to Make It

  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together all the dry ingredients, flour through nutmeg. In a separate bowl, mix the remaining wet ingredients. Combine the two mixes, whisking until a thin batter forms.
  3. Coast a 12-cup mini bundt cake pan with cooking spray. Evenly divide the batter among the individual molds. Bake for 11-13 minutes, or until a toothpick comes out clean. Let mini cakes sit for 10 minutes before removing from pan.
  4. When cakes have completely cooled or right before serving, lightly dust the cakes with powdered sugar.