This gluten-free and vegan banana gingerbread bundt coffee cake is moist and soft, especially when it’s freshly baked. It’s absolutely the perfect festive coffee cake to serve at your party.
A few Christmases ago, after tasting my mother-in-law’s coffee cake, I wondered why I taste cinnamon instead of coffee. Isn’t this coffee cake? Silly me! I didn’t know coffee cake is to accompany coffee (as the American version of coffee cake).
It’s that time of the year again. Christmas music is in the air everywhere. This banana gingerbread bundt coffee cake is a perfect addition for your holiday celebrations. Once the coffee cake is in the oven, you can’t hide it. My 4-year-old kept asking me: “Mama, what are you making? It smells so good!”
With my kitchen filled with the gingerbread spice aroma and seeing a gorgeous 7” blanket of snow outside, I knew everyone would be happy to sit down to a big slice.
This banana gingerbread bundt coffee cake is simple enough to make yet still impressive for the party. I used 2 ripe bananas and a cup of unsweetened applesauce to keep the coffee cake moist. They are absolutely the best egg substitutes for vegan baked goodies. There is a layer of gingerbread spiced pecan streusel in between.
Most of the time, coffee cake can be gooey and heavy on the butter and sugar. However, without using any refined sugar, this gingerbread bundt coffee cake is perfectly sweetened with natural sweeteners. It’s definitely a healthier choice for the holidays.
Oh, I have to remind you! Brew an extra pot of coffee. Your family and friends may want to sit down and have it for brunch, snack, and of course, dessert. I hope you enjoy this divine coffee cake as much as our family has.
- 3 cups (420 grams) Joyce’s all-purpose gluten-free flour
- ¼ teaspoon salt
- 2 teaspoons baking soda
- ¾ teaspoon pure stevia extract powder
- 2 teaspoons cinnamon powder
- 1 cup unsweetened applesauce
- 2 ripe small bananas
- 1 tablespoon ground flax meal
- 2 teaspoons vanilla extract
- 1 tablespoon distilled white vinegar
- ½ cup canola oil
- (optional) 2 teaspoons blackstrap molasses, unsulphured
- 1¼ cup non-dairy milk (homemade or store-bought carton package, not in a can)
- ¼ cup erythritol or 3 tablespoons organic coconut sugar
- 2 teaspoons cinnamon powder
- 1 teaspoon ginger powder
- ¼ teaspoon allspice powder
- 3 oz roasted pecans, chopped
- ¼ cup coconut cream
- 2 teaspoons coconut oil
- 1 tablespoon erythritol
- Preheat oven to 350 ℉. Grease a 10-inch bundt pan with oil spray.
- In a large mixing bowl, whisk together all dry ingredients. Set aside.
- In a high-speed blender, blend all wet ingredients together until smooth.
- Pour the wet ingredients mixture into the dry ingredients. Mix them together with a rubber spatula until well combined. Pour half of the batter into the greased bundt pan.
- Mix together all streusel ingredients. Spread the streusel mixture with a spoon evenly onto the coffee cake batter in the bundt pan. This will create the streusel layer of the cake. Pour the remaining half of the batter on top. Use a spatula to help spread the batter and cover the streusel layer. Dipping the spatula in water may help the spreading.
- Bake 45 minutes until the cake is springy. Let the coffee cake cool in the pan for 5 minutes and then carefully flip it onto a wire cooling rack. Garnish with the coconut glaze and serve warm.