Gluten free vegan gingerbread bundt cake with espresso glaze

• Vegan
• Gluten free

• Produce

  • 1 1/2 tsp Ginger, ground

• Canned Goods

  • 1/2 cup Applesauce, unsweetened
  • 1/2 cup So delicious unsweetened coconut milk

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar or coconut sugar, organic
  • 1/4 cup Cane sugar
  • 1 1/2 tsp Cinnamon
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 3 cups Sarah's gluten free flour blend
  • 1 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 2/3 cup Sunflower seed or light flavored oil

• Drinks

  • 2 tsp Espresso, powder

• Liquids

  • 5/8 cup Water

Found on sarahbakesgfree.com

Ingredients

• 3 cups Sarahs gluten free flour blend
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ground ginger
• 2/3 cup sunflower seed or light flavored oil
• 1/2 cup So Delicious unsweetened coconut milk
• 1/2 cup water
• 1/2 cup unsweetened applesauce
• 1 cup organic brown sugar or coconut sugar
• 1/2 cup molasses
• 1/4 cup cane sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons warm water
• 2 teaspoons espresso powder
• 2 cups sifted powdered sugar
• 1/2 teaspoon pure vanilla extract

Directions

• Preheat oven to 350 degrees. Prepare bundt pan by spraying with cooking spray.
• In large mixing bowl, sift together flour, baking powder, cinnamon, ginger and salt. Set aside.
• Mix together oil, coconut milk, water, applesauce, brown sugar, molasses, sugar and vanilla until smooth. Add to flour mixture and stir to combine.
• Pour batter into prepared bundt cake pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
• Allow to cool in pan for 15 minutes. Invert onto cooling rack to cool completely.
• To make glaze, dissolve espresso powder in 2 tablespoons water. Add powdered sugar and vanilla extract. Stir until smooth.
• Drizzle glaze over cooled cake. Slice and serve.