Chickpea Flour Gingerbread Bundt Cake (Vegan, Grain-free)

chickpea flour gingerbread bundt cake on a serving plate with some Christmas ornaments on the plate for decoration.

4.80 from 5 votes

Chickpea Flour Gingerbread Bundt Cake (Vegan, Grain-free)

Chickpea flour gingerbread cake is a holiday miracle! It is vegan, grain-free, gluten-free, and easy to make with pantry ingredients. No one will guess that is made from chickpeas.

Prep Time10

Cook Time40

Course: Cake

Cuisine: American

Keyword: chickpea flour, chickpea flour gingerbread, dairy-free, egg-free, gingerbread, gluten-free, grain-free, grain-free vegan gingerbread, vegan

Servings: slices

Author: Camilla

Equipment

1 10-inch Bundt pan

Ingredients

2.5 cups chickpea flour (sifted, as needed, to remove lumps)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking powder (certified gluten-free, as needed)
1/2 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cloves
1/2 cup virgin coconut oil (or your preferred oil)
2/3 cup boiling water
1.33 cups coconut sugar (or dark brown sugar)
1 cup unsweetened applesauce
1/2 cup dark molasses (not blackstrap; it is too bitter)
Optional: confectioner's sugar for dusting the cake

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Spray a 10-inch (25 cm) Bundt pan with nonstick cooking spray.
In a medium bowl, whisk together the chickpea flour, ginger, cinnamon, baking powder, nutmeg, baking soda, salt and cloves.
In a large bowl, whisk the coconut oil and boiling water until the oil is melted. Add the coconut sugar, applesauce, and molasses, whisking until blended.
Add the chickpea flour mixture to the sugar mixture, whisking until blended and smooth. Pour into the prepared Bundt pan.
Bake in the preheated oven for 35 to 40 minutes until a long skewer inserted in a deep part of the cake comes out with only a few moist crumbs attached.
Let cool 15 minutes before inverting on a rack to remove the cake. Cool completely. Dust the cooled cake with confectioners' sugar, if desired.

Notes

Storage: Store the cooled cake in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 3 months.

Nutrition