Description

This Pomegranate Glazed Gingerbread Bundt Cake is a moist, spiced cake perfect for festive occasions. Infused with warming ginger, cinnamon, and cloves, it is sweetened with molasses and brown sugar, then beautifully topped with a glossy pomegranate glaze that adds a vibrant, tangy contrast to the rich, earthy flavors of the gingerbread. Made with plant-based milk and oil, this cake is a delightful vegan-friendly treat that pairs perfectly with tea or coffee.

Ingredients

Scale

Cake 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

Pomegranate Glaze Ingredients

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

Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Generously grease a 10-inch (12-cup) Bundt cake pan with neutral oil, cooking spray, or vegan butter. Sprinkle with flour and dust off the excess to ensure the cake comes out cleanly.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, sea salt, ground ginger, allspice, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
Add Wet Ingredients: Make a well in the center of the dry mixture and add the plant-based milk, sunflower oil, molasses, brown sugar, and vanilla extract.
Combine Batter: Using an electric mixer on slow speed, blend the wet and dry ingredients until you achieve a smooth, thick batter. Scrape down the sides of the bowl with a rubber spatula as needed to ensure uniform mixing.
Pour Batter and Bake: Pour the batter into the prepared Bundt pan and smooth the surface with a rubber spatula. Bake for 40–45 minutes or until the cake is firm and springs back when touched. If using a 9-inch (10-cup) pan, extend baking by about 5 minutes to ensure doneness.
Cool and Unmold Cake: Allow the cake to cool enough to handle, then carefully invert it onto a cooling rack to prevent sticking and to cool completely.
Prepare Pomegranate Glaze: In a large bowl, place the powdered sugar, then add the lemon juice. Add the pomegranate juice one tablespoon at a time, whisking until the glaze is smooth, thick, glossy, and pourable. Adjust thickness by adding more powdered sugar if too thin, or more pomegranate juice if too thick.
Glaze and Serve: Drizzle the prepared pomegranate glaze evenly over the cooled cake and serve as a festive dessert or special treat.

Notes

Ensure the Bundt pan is well greased and floured to prevent sticking and to maintain the cake’s shape when unmolding.
Use unsulphured molasses for a milder flavor; blackstrap molasses can be too strong and bitter.
The glaze consistency is important: it should be sticky but pourable for a beautiful finish.
This cake is vegan-friendly as it uses plant-based milk and no eggs or dairy.
For extra festivity, garnish the cake with pomegranate seeds or chopped nuts after glazing.
If you do not have fresh pomegranate juice, bottled 100% pomegranate juice can be used, but fresh is preferable for flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Gingerbread Bundt Cake, Pomegranate Glaze, Vegan Cake, Holiday Cake, Spiced Cake, Molasses Cake