For me, Christmas is a lot about scents – the Christmas tree, lit candles, spices, and flowers like hyacinths. It reminds me of my childhood when I would walk down the stairs in the morning to be met by a mix of all these scents.

Christmas was my favourite time of the year, and to be honest, it still is. The home is decorated, loved ones get together, and tasty treats are baked. When it comes to baking, nothing is more Christmas-y than the gingerbread combination of cinnamon, cloves, ginger, cardamom and nutmeg. I just love it, and in this recipe, I have used it to bake a soft and absolutely lovely gingerbread bundt cake. Enjoy it warm with a cup of coffee or mulled wine.

Soft Gingerbread Bundt Cake
Amount: 1 cake / 10-12 pieces


100 g vegan margarine
150 ml plant milk
150 ml aquafaba (chickpea brine) or 3 eggs
135 g caster sugar
240 g all-purpose flour
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 1/2 tsp baking powder


1. Preheat the oven to 175°C.
2. Grease and flour a bundt cake pan (about 1,5 L).
3. Melt the margarine, add the plant milk and let cool.
4. Beat aquafaba and sugar until white and fluffy. This takes about 30 sec.
5. In a separate bowl, combine flour, spices and baking powder. Add it to the aquafaba.
6. Add the melted margarine to the mix and quickly stir together until smooth.
7. Pour the batter into the cake pan.
8. Bake in the lower part of the oven for 30-40 minutes, or until a cake tester comes out almost dry.
9. Let cool and cut into 10-12 pieces.
10. This cake freezes very well so I recommend storing any leftover cake in the freezer.

Sofia Nordgren bio

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