Ingredients

The following ingredients have 6 Servings
  • 1/2 cup vegan buttery spread (melted)
  • 1 Tablespoon molasses
  • 1 cup unsweetened coconut milk
  • 1 teaspoon white vinegar
  • 6 Tablespoons unsweetened applesauce
  • 2 cups whole spelt flour (regular whole wheat flour is okay, too, or you can use a gluten free flour blend. )
  • 1 cup dark brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • pinch ground cloves
  • 1 1/2 teaspoon cinnamon
  • 2 teaspoons ginger
  • 2 Tablespoons powdered sugar (for dusting)

Instruction

  • Preheat the oven to 350 degrees. Grease and flour 6 mini bundt pans. If you have the individual mini bundts, then line them up on a rimmed cookie sheet.
  • Put the vegan buttery spread in a large bowl and microwave for 35 seconds, or until melted.
  • Stir in the molasses, unsweetened applesauce, unsweetened coconut milk, and vinegar.
  • Add the brown sugar, and mix together.
  • In a separate bowl combine the whole spelt flour, baking powder, salt, nutmeg, cloves, cinnamon, and ginger.
  • Add the dry ingredients to the wet ingredients and stir to combine.
  • Spoon the batter into the prepared mini bundt pans, filling each one 3/4 full.
  • Bake at 350 degrees for about 26-29 minutes.
  • Allow the cakes to cool for a bit before trying to remove them from the pans. To remove, turn the cakes over onto a cookie sheet. Tap the bottom of each pan with a knife to get the cake to release.
  • Let the cakes cool, then dust with powdered sugar before serving.