Gluten-Free Gingerbread Bundt Cake with Maple-Orange Glaze

by | Updated: October 13th, 2020 | Read time: 1 minute

Some occasions call for fancy desserts. Cookies and cupcakes are fine for casual occasions, but sometimes your dinner menu needs a dessert that’s a touch more elegant and glamorous. This gluten-free, gingerbread Bundt cake, drizzled in maple-orange glaze, fits the bill. But, unlike other gourmet dishes, creating this cake is as easy as pie! Add it to your next feast!

Gluten-Free Gingerbread Bundt Cake with Maple Glaze Decorated by Flowers |



2 cups Vitacost Gluten-Free Multi-Blend Flour
1/2 tsp. pink salt
1 tsp. baking powder
1-1/2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. ground nutmeg
2 Tbsp. Neat Foods Neat Egg vegan substitute
2 Tbsp. ground flax
1/2 cup water
1/2 cup coconut oil
1/2 cup + 1 Tbsp. maple syrup
1/4 cup molasses (not blackstrap)


1/2 cup full-fat coconut milk, refrigerated overnight
3 Tbsp. maple syrup
1 Tbsp. molasses
1 tsp. orange zest
1-2 Tbsp. juice from an orange


  1. Preheat oven to 375 degrees F. Grease Bundt cake pan with coconut oil spray.
  2. In medium mixing bowl, stir together dry ingredients.
  3. In separate bowl, combine wet ingredients. Pour into dry ingredients and stir to combine.
  4. Transfer batter to cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cake should be golden brown when it’s done.
  5. Meanwhile, prepare icing. In a small bowl, whisk together glaze ingredients and sweeten to taste. (For thinner consistency, add more orange juice.)
  6. Remove cake from oven and let cool for about 30 minutes.
  7. To serve, place cake on decorate platter and pour glaze over top.