Name: Pomegranate Glazed Gingerbread Bundt Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 3/4 cups (330g) all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 1/2 teaspoons ground ginger; 1/2 teaspoon ground allspice; 1 teaspoon ground cinnamon; 3/4 teaspoon ground nutmeg; Heaping 1/4 teaspoon ground cloves; 1 cup (240 mL) unsweetened plant-based milk (such as almond milk, oat milk, or soy milk); 3/4 cup (180 mL) sunflower oil (or other neutral oil); 1/2 cup (120 mL) unsulphured molasses (not blackstrap); 1 cup (192g) organic brown sugar, packed; 1 1/2 teaspoons pure vanilla extract; 2 cups (240g) organic powdered sugar; 4 tablespoons freshly squeezed pomegranate juice (plus more as needed for color and texture); 1 tablespoon freshly squeezed lemon juice

Ingredients

2 3/4 cups (330g) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2 1/2 teaspoons ground ginger

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

Heaping 1/4 teaspoon ground cloves

1 cup (240 mL) unsweetened plant-based milk (such as almond milk, oat milk, or soy milk)

3/4 cup (180 mL) sunflower oil (or other neutral oil)

1/2 cup (120 mL) unsulphured molasses (not blackstrap)

1 cup (192g) organic brown sugar, packed

1 1/2 teaspoons pure vanilla extract

2 cups (240g) organic powdered sugar

4 tablespoons freshly squeezed pomegranate juice, plus more as needed

1 tablespoon freshly squeezed lemon juice

Instructions

Step 1: Preheat the oven to 350°F (175°C) and position the oven rack in the middle.

Step 2: Generously grease a 10-inch (12-cup) Bundt cake pan with oil, cooking spray, or vegan butter. Sprinkle with flour and gently tap out the excess to ensure the cake won’t stick.

Step 3: In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, allspice, cinnamon, nutmeg, and cloves.

Step 4: Create a well in the center of the dry ingredients and add plant-based milk, sunflower oil, molasses, brown sugar, and vanilla extract.

Step 5: Using an electric mixer on slow speed, combine all ingredients until you have a smooth, thick batter. Scrape the sides of the bowl as needed.

Step 6: Pour the batter into the prepared Bundt pan and smooth the surface with a spatula.

Step 7: Bake for 40-45 minutes, or until the cake is firm to the touch and springs back when pressed. If using a 9-inch (10-cup) pan, bake for an additional 5 minutes.

Step 8: Let the cake cool until just warm, then carefully invert it onto a cooling rack.

Step 9: To make the glaze, place powdered sugar in a bowl, add lemon juice, then gradually whisk in pomegranate juice one tablespoon at a time. Stir until smooth, glossy, and pourable. Adjust thickness by adding more powdered sugar or pomegranate juice as needed.

Step 10: Drizzle the pomegranate glaze over the cooled cake and serve.

Tips & Variations

Make sure to grease and flour the Bundt pan thoroughly to prevent sticking, which can ruin the cake’s shape.

Use fresh spices for the most vibrant gingerbread flavor.

Try maple syrup instead of molasses for a milder sweetness.

For a non-vegan version, substitute plant-based milk with regular milk and use butter instead of oil.

Add a handful of chopped walnuts or pecans to the batter for some crunch.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, regular dairy milk can be used if you’re not avoiding animal products. It will work just as well in the recipe.

How do I know when the cake is done?

The cake is ready when it is firm to the touch and springs back lightly when pressed. You can also insert a toothpick or skewer into the center; it should come out clean or with a few moist crumbs.