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| | Gingerbread Bundt Cake | | Everyone loves gingerbread cookies, but this holiday season we decided to step up our dessert game with a little flair. To do so, we asked cookbook author and blogger Kathy Patalsky for her coveted spice-infused gingerbread bundt cake recipe. This festive and fluffy treat incorporates traditional flavors such as cinnamon, molasses, maple, and ginger and is then draped in a sumptuous vanilla bean glaze. So grab your bundt pan, turn up the oven, and get ready to make the spiciest holiday dessert this side of the North Pole. |  | | Serves 8 | What You Need:
For the cake:
Virgin coconut oil, for pan
1-1/2 cups whole wheat flour
1 cup all-purpose white flour
1-1/2 tablespoons ground flaxseed
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
10 ounces silken tofu, at room temperature
1 cup plain non-dairy milk (warmed or at room temperature)
1/2 cup blackstrap molasses
1/2 cup maple syrup, grade B preferred
1/2 cup coconut sugar
1/2 cup virgin coconut oil, melted
1/2 cup vegan butter softened
2 tablespoons fresh orange juice
1/2 teaspoon orange zest
1 teaspoon vanilla
1 teaspoon ground ginger
For the glaze:
2 cups sifted powdered sugar
3 tablespoons virgin coconut oil, melted
2 tablespoons coconut milk
1 vanilla bean, seeds scraped
|  | What You Do:
1. For the cake, preheat oven to 400 degrees. Grease a bundt cake pan with a generous amount of coconut oil.
2. In a large bowl, combine flours, flaxseed, baking powder, cinnamon, and salt.
3. In a blender, combine tofu, non-dairy milk, molasses, maple syrup, sugar, coconut oil, vegan butter, orange juice, orange zest, vanilla, and ginger. Blend, increasing the speed from low to high, until smooth. Add tofu mixture to flour mixture and fold until a silky batter forms. Pour batter into prepared pan.
4. Bake for 15 minutes, then reduce oven temperature to 350 degrees and bake for 45 to 50 minutes more. When done, the cake will be lightly browned on edges, and the surface visibly darkened and fluffy to the touch.
5. Let cake cool for 10 to 15 minutes in the pan, then carefully loosen edges and invert the cake pan onto a plate. Let cool almost completely. Place cake in freezer for 1 to 2 minutes just before glazing to give the surface an extra chill. This makes it easier for the glaze to adhere to the cake.
6. For the glaze, in a small bowl, whisk together the powdered sugar, coconut oil, coconut milk, and vanilla bean. Pour glaze over slightly chilled cake.
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