Vegan Chocolate Gingerbread Bundt Cake

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 2 Flax eggs
  • 1/4 cup Soy or almond milk

• Condiments

  • 1/4 cup Maple syrup
  • 1/4 cup Molasses

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp All-spice
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 cup Cocoa, Good quality
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 3/4 cup Un-processed sugar

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Liquids

  • 1/4 cup Water

Found on mygoodnesskitchen.com

Description

Directions

• Preheat oven to 160 degrees C.
• Grease a 9-inch bundt pan really well getting in to all the nooks
• In a small saucepan over low to medium heat combine the coconut oil, molasses, maple, sugar and water until the sugar is completely melted. 
• Set aside and allow to cool
• In a large bowl, sift the flour, cocoa, baking soda and spices together. 
• Add the salt.
• When the wet mixture is cooler whisk in the flax eggs and milk.
• Create a well in the dry ingredients and pour the wet ingredients in. 
• Fold to combine and create a batter.
• Pour the batter in to the prepared bundt pan and bake in the oven for 30 to 35 minutes or until the sides are pulling away slightly and the skewer comes away clean.
• Cool in the cake pan for at least 10 minutes before carefully turning out on to a cooling rack.