Gingerbread Milk & Gingerbread Bundt Cake

Get jolly with our Christmas Bundt Cake! It's gingerbread magic, molasses mischief, and nutty goodness all rolled into one. Santa-approved and seriously tasty – unwrap the joy!


For the Milk:

  • 1/3 cup mixed nuts (hazelnuts and almonds)
  • 1 tsp gingerbread spice
  • 1 tbsp maple syrup

For the Cakes:

  • 150g all-purpose flour
  • 1 tbsp gingerbread spice
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 85g dairy-free butter, softened
  • 150g caster or brown sugar
  • 50g pulps
  • 85g molasses
  • 110g gingerbread milk


For the Milk:

  1. Add ingredients to the blending compartment. Make sure not to pass the  Max line.
  2. Fill up the water tank with clean water.
  3. Press the start button and wait a couple of minutes for Milky Plant to work its magic.

For the Cakes:

  1. Preheat the oven to 175°C. Lightly grease a Bundt pan with butter and coat it with flour.
  2. In a large bowl, whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
  3. In a separate bowl, beat together the butter and sugar until smooth. Add the pulp and whisk well. Stir in the molasses.
  4. Add the flour mixture in three additions alternately with the milk, starting and ending with the flour. Mix just until smooth.
  5. Pour the batter into the prepared pan. Bake the cake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean.
  6. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
  7. Top the cake with the glaze, garnish with cranberries and rosemary.

Gingerbread Milk & Gingerbread Bundt Cake Recipe Video

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