November 02, 2017



Fall is the season for spice cakes, especially gingerbread; the warming spices of cinnamon and nutmeg evoke holidays and celebrations. Gingerbread can take any number of forms - a muffin, a tasty layer for a cake, or a bundt.

I like to use the mini bundt cake pans for this recipe. The little cakes stay moist and make a lovely presentation; no slicing needed. However, if you don't have the molds, they can be baked into muffins or iced as cupcakes. 

The photo is a sampling of bundt cakes drizzled with a light glaze made from our meringue powder.

Many thanks to writer, Charlotte Druckman of The Wall Street Journal, for including our chocolate swirl pumpkin bundt cake as one of her dessert picks for Thanksgiving. Read all about it in her article this weekend in the WSJ, "A Skeptic's Guide to Vegan Thanksgiving Desserts".


makes 12 mini muffins or 6 small cakes

note: substitute fresh grated ginger in lieu of dry for a pungent spice cake

1/2 cup apple sauce
1/4 cup rice milk
1/3 cup sunflower oil
1/3 cup molasses
1/4 cup brown sugar
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
pinch clove
1 1/2 tsp ginger


Preheat oven to 350.

In a medium bowl, combine apple sauce, rice milk, sunflower seed oil, molasses, brown sugar, and vanilla and stir until blended. In another bowl, combine the dry ingredients. With a whisk, add the dry ingredients slowly into the liquid ingredients and stir until just mixed.

Lightly oil pan with sunflower seed oil or non-stick spray. Fill molds 2/3 of the way.

Bake for 15 to 25 minutes depending on the size of the cake. Test with a toothpick, it's ready when it comes out clean.



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