Gingerbread Chai Bundt Cake

Serves: 10-12 people.

Prep: 20 minutes.

Bake Time: 45-50 minutes.

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Ingredients:

For the Cake:
2 ½ cups all purpose flour or gluten free flour
¾ teaspoons of baking soda
¾ teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of gingerbread spice (recipe below)
1 cup of Ripple Half & Half
1 cup of unsalted vegan butter
1 cup of molasses
¾ cups of brown sugar
½ cup cane sugar
4 eggs or vegan eggs you’ll need 4 tablespoons of flaxmeal + 10 tablespoons of hot water ( 1 tablespoon of flaxmeal + 2.5 tablespoons of hot water = 1 vegan egg) you could also you an egg replacer, 1 cup of mashed ripe bananas, or an additional cup of applesauce
2 cups of homemade applesauce- (use plain or unsweetened applesauce without cinnamon unless you like lots of spice)
1 tablespoon of vanilla extract
For the Maple Glaze:
½ teaspoon of cinnamon
3 cups of powdered sugar
3-4 tablespoons of Ripple Half-and-Half Plain or Vanilla
2 teaspoons of vanilla extract
⅓ of maple syrup
For the Homemade Gingerbread Spice:
1 tablespoon of ginger ground
¼ teaspoon of allspice ground
⅛ teaspoon of cardamom
1 tablespoon of cinnamon ground
¼ teaspoon of ground cloves
⅛ teaspoon of ground nutmeg
¼ teaspoon of turmeric powder

Directions:

Preheat oven to 350 degrees.
Grease your bundt pan. Whisk together dry ingredients and set aside.
Using a stand mixer with the paddle attachment mix together the melted butter, Ripple Half-and-Half, molasses, maple syrup, brown sugar, cane sugar, eggs or egg replacement, and applesauce together. Mix on low to medium-low speed.
Scrape the sides and continue mixing until smooth and creamy.Slowly add in dry ingredients and mix well.
Pour the batter into the bundt pan. Tap the pan on the floor or counter a few times until the air bubbles have been removed. Place the bundt pan on a cookie sheet and bake for 45-50 minutes or until you can insert a knife and it comes out clean. If your oven cooks faster or slower you might need to adjust the time.
Remove from oven and let cool for 15 minutes. Turn the bundt pan upside on a cooling rack and tap the sides. If the cake doesn’t come out you can help release the sides using a knife or a small spatula. While the cake is cooling make the glaze.

Glaze Directions

Whisk powdered sugar and cinnamon in a bowl. Slowly add in the Ripple Half-and-Half and whisk until creamy. Add in the vanilla extract and the maple maple syrup and whisk well.
Drizzle on the bundt cake once it’s been cooled.
If you’re making this cake ahead of time wait to glaze. Wrap the cake well and keep in refrigerate up to 3 days before eating. Remove from fridge and let the cake warm up to room temperature before glazing. Best if eaten within 4-5 days.