Guilt-free Gingerbread Bundt Cake

Glazed with date caramel and top with a sprinkle of sea salt, this no-flour and no-sugar gingerbread bundt cake is not only easy to make but is moist and delicious.

Bake with me

Tis the season to be jolly and have all sorts of sweets and desserts. To me, it’s extra sweetness since my birthday is between Christmas and New Year. I can’t miss sharing with you my gingerbread bundt cake recipes without sugar, white flour, and milk. If you like gingerbread cookies, this is the version made into cake.

My recent discovery with date caramel as a sweetener has brought me to this healthy bundt cake recipe. Believe it or not, a cake can still taste good without those main ingredients that trigger inflammation. If you are open to swapping ingredients for a healthier version, it is easy to get used to a healthier version of cake.

About this Guilt-free Gingerbread Bundt Cake recipe

The soft and moist bundt cake combines oat flour, ripe banana, greek yogurt, eggs, and gingerbread spices. Nutritionally, this cake is high in protein due to the eggs and Greek yogurt.

Compared to a typical cake made with white flour, the swap to oat flour makes this cake a great source of carbs that come with fiber. Therefore, you might notice this cake fills you up faster than you know.

The glaze is a marriage of Medjool dates, and plant-based milk blended into a caramel texture. Depending on how sweet you like this bundt cake to be, you can adjust the amount of the topping.

💡 As flexible as apple sauce, you can simply add this date caramel to other foods as a sugar substitute.

Ingredients, notes, and substitution

Oat flour – Oat flour contains fiber and is a good source of carbs. It is affordable compared to nuts flour. Hence, it is my favorite choice of flour for cake.

I’ve tried this recipe with rolled oats instead during my experiment, but it gives a crumbly texture, and it falls apart during cutting.

Eggs – I use medium-sized omega eggs.

Ripe banana – The ripeness of the banana controls the liquid amount in your cake and the sweetness level. Go for the ripe and soft ones since the banana is the main source of sweetness for the cake.

Baking powder – If you don’t have baking powder, you can substitute it with baking soda. For this recipe, use 1 teaspoon of baking soda.

Mixed powder – A classic gingerbread cookie powder combination: cinnamon, ginger nutmeg, and cloves powder. I like to add extra ginger for an extra gingery kick.

Greek yogurt – Greek yogurt adds a fair degree of fat to the cake, hence making it moist and tastier. If you are lactose intolerant, feel free to swap to plant-based milk.

Dates – Dates are a great sugar substitute when it comes to dessert, they are sweet and high in fiber and antioxidants. For this recipe, I use Medjool dates, it is slightly tougher, so I need to soak it in the water for at least 30 minutes.

If you use soft dates, skip the soaking.

Unsweetened Almond milk – You can use any unsweetened plant-based milk you like. I chose almond milk instead of oat milk since the cake already has oats unless you don’t mind the carbs.

How to make Guilt-free Gingerbread Bundt Cake

Step 1: Remove the seeds from the dates and soak them in water for 30 minutes.

Step 2: Meanwhile, mash the banana with a masher or fork until it turns into paste

Step 3: Add wet ingredients: Eggs, Greek yogurt, and almond butter, and mix them together

Step 4: Add dry ingredients: oat flour, baking powder, and spices, and mix them well.

Step 5: Grease the bundt pan with oil (I use coconut oil) and pour the batter into the pan. I use Nordic Ware Anniversary Bundt 12 Cup, Gold.

Step 6: Cook it under 180C for 40 minutes.

Step 7: Meanwhile, drain the dates from the water, combine dates with almond milk and blend them together until they turn into a caramel texture.

Step 8: Once the cake is ready, gently flip the bundt cake pan into a cake dish. Drizzle with date caramel and sprinkle with salt flakes for the finishing touch. It’s ready to be enjoyed!

Variation: To make this bund cake lactose-free, swap the Greek yogurt for plant-based milk. The amount of plant-based milk should be 3/4 cup for this recipe.

Storage Guide

The cake can stay in the fridge for no more than 1 week, cover it nicely so it will keep moist and maintain fresh. I use this multifunction transparent cake cover with a lid whenever I have a leftover cake to keep in the fridge without ruining the shape. In case you have extra date caramel topping, transfer it into an airtight jar and always keep it in the fridge. It can stay for 2-3 weeks.

 🥣 Did you try this recipe? Let me know your thoughts in the comment below.