Pretty little moist, ginger-packed and spice-filled cakes are just what you crave during the holiday season.

I use Mini Christmas Bundt pans much like these, but I think these might make the prettiest dessert that ever happened (Santa, are you taking note?). Can you just imagine a pretty little gingerbread village dusted with powdered sugar snow?

You can finish these beauties with either a caramel sauce or crystal sugar or dust with powdered sugar to look like snow, but one way or the other, the spice in these will satisfy that gingerbread craving you’ve been having. Many thanks to satoridesignforliving.com for her recipe which I altered very little to create these mini cakes.

To begin, butter the cake molds VERY generously. The original recipe recommended flour over the butter, and I tried that as well as using cocoa powder; flour left yellowish crunch on top of the cakes, and although cocoa worked better, the cakes I just generously greased turned out the prettiest. My favorite way to grease a muffin tin or small cake pan like this is spray coconut oil which is a healthier alternative to the ingredients in typical cooking spray.

Preheat the oven to 350 degrees.

To make the batter, first mix the dry ingredients:

2 1/2 c. flour
2 T. cocoa
2 tsp. baking powder
1 tsp. kosher salt
2 T. ground ginger
1 1/2 tsp. cinnamon
1/3 tsp. nutmeg

In a separate bowl mix the following ingredients:

1 1/4 c. brown sugar
1/2 c. sugar
1/2 c. melted coconut oil (either refined or unrefined will work well)
2 T. fresh ginger (grate finely)
1/2 tsp. baking soda
3 large eggs
1/2 c. water
1/2 c. buttermilk or milk kefir (you can also add 1 T. vinegar to enough milk to make 1/2 c. and let it sit for several minutes to curdle if you don't have buttermilk)  
1/2 c. molasses

Thoroughly mix the wet ingredients into the dry and then pour the batter into the well-greased cake pan cups to fill just over halfway full.

Bake for 20-25 minutes or until the top springs back when touched lightly. Let them cool in the pan for 15 minutes or so and then loosen with a knife and remove to a cooling rack to cool completely; trim edges as desired. Just before serving, use a sieve to dust with powdered sugar or sprinkle with crystallized sugar. I used a warm homemade caramel sauce drizzled over the top for added yum (my recipe coming soon).

Mini Gingerbread Bundt Cakes

 

Print

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Pretty little moist, ginger-packed cakes are just what you crave during the holidays.

Alison: That Which Nourishes

Serves: 2 dozen

Grocery List

• 2½ c. flour
• 2 T. cocoa
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 T. ground ginger
• 1½ tsp. cinnamon
• ⅓ tsp. nutmeg
• 1¼ c. brown sugar
• ½ c. sugar
• ½ c. melted coconut oil (either refined or unrefined will work well)
• 2 T. fresh ginger (grate finely)
• ½ tsp. baking soda
• 3 large eggs
• ½ c. water
• ½ c. buttermilk or milk kefir (you can also add 1 T. vinegar to enough milk to make ½ c. and let it sit for several minutes to curdle if you don't have buttermilk)
• ½ c. molasses

Here's how...

1. Preheat oven to 350 degrees.
2. Mix dry ingredients and wet ingredients (beginning with sugars) in separate bowls.
3. Thoroughly mix the wet ingredients into the dry and then pour the batter into the well-greased cake pan cups to fill just over halfway full.
4. Bake for 20-25 minutes or until the top springs back when touched lightly.
5. Cool in the pan for 15 minutes or so and then loosen with a knife and remove to a cooling rack to cool completely; trim edges as desired.
6. Just before serving, use a sieve to dust with powdered sugar or sprinkle with crystallized sugar or drizzle with warm caramel sauce.

3.5.3251