This delicious, vegan and gluten-free gingerbread bundt cake gets its warming, spiced flavor from a surprise ingredient!


Yogi Vegan Gingerbread Bundt Cake combines some of our favorite winter flavors: delicious Ayurvedic warming spices like Cinnamon and Ginger; bright, tart Pomegranate Seeds, and a touch of sweetness from scratch-made, dairy-free Vanilla Glaze.


And the surprise ingredient? Yogi Original Yogi Tea! This richly spiced chai tea blend was created by Yogi founder Yogi Bhajan, who shared the spicy tea with his yoga students to help warm the body and support healthy digestion.



Yogi Vegan Gingerbread Bundt Cake infuses warming and aromatic Original Yogi Tea – an Ayurvedic blend of Cinnamon, Cardamom, Ginger, Clove and Black Pepper – to impart perfectly spiced gingerbread flavor.

Yogi Vegan Gingerbread Bundt Cake 4 | Yogi Tea

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Yogi Vegan Gingerbread Bundt Cake

Vegan Gingerbread Bundt Cake Recipe

  • Author: Yogi Tea
  • Total Time: 30


Yogi Vegan Gingerbread Bundt Cake gets its delicious spicy flavor from a surprise ingredient – Yogi Original Tea! Get the recipe at Yogi Tea.



Yogi Vegan Gingerbread Bundt Cake

  • 2  3/4 cup Gluten-Free 1-to-1 Baking  Flour
  • 1/2 cup Molasses
  • 2/3 cup Coconut Sugar
  • 2 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 3/4 cup Coconut Oil, softened
  • 3/4 cup Unsweetened Applesauce
  • 1 tbsp Baking Powder
  • 1 cup Coconut Milk, steeped with 1 teabag of Yogi Original Yogi Tea
  • Pomegranate Seeds, for garnish

Dairy-Free Vanilla Glaze:

  • 1 cup powdered sugar
  • 1/4 cup water
  • 1 tsp vanilla extract


Yogi Vegan Gingerbread Bundt Cake

  1. Preheat the oven to 350F and grease a 10 or 12 cup bundt cake pan with coconut oil.
  2. Heat the coconut milk to a boil, either in a microwave or via stove top, and steep Yogi Original Yogi Tea tea bag according to directions.
  3. In a large bowl, use a hand mixer to beat together the coconut oil and coconut sugar until fully combined.
  4. Add in the unsweetened applesauce and molasses, and continue to mix unit the batter thickens.
  5. Sift in the flour and baking powder, while continuing to beat batter mixture.
  1. Finally, pour in the the steeped Original Yogi Tea-coconut milk mixture; continuing to mix batter to reach an even consistency.
  2. Pour the batter into the bundt pan and bake for 55-65 minutes at 350F (or, until an inserted toothpick comes out clean).


Dairy Free Vanilla Glaze:

  1. In a medium mixing bowl, use a hand mixer to beat together the powdered sugar, water, and vanilla extract until smooth.
  2. Pour dairy-free Vanilla Glaze over the top of the cooled Yogi Vegan Gingerbread Bundt Cake.
  3. Sprinkle Pomegranate Seeds over the cake before serving.
  • Prep Time: 20
  • Cook Time: 10

Keywords: vegan bundt cake recipe