Gingerbread Oat Flour Bundt Cake

Are you ready for the most gorgeous, wintry, Valentine's Day appropriate, nourishing cake?? I hope so, because I'm incredibly excited about this gingerbread beauty.


I seriously can't describe to you how much I love this recipe. It's everything I've ever wanted in a cake; it's absolutely delicious, loaded with flavor, moist, and decadent. Yet it's absurdly easy to make; the entire batter is made in the blender! The ingredients are simple and nourishing, so it leaves you feeling good.

It's almost too good to be true!


This cake is spicy gingerbread heaven. It's loaded with ginger in a couple different forms, molasses, cinnamon, allspice, and cardamom. These are all classic gingerbread spices, but amped up in their intensity for a cake that screams winter coziness. Because the sweetness is pretty minimal (just molasses and rich, dark maple syrup), the spices can really shine.


In terms of ingredients, this cake gets most of its structure from rolled oats, so it's actually flourless in the traditional sense. A couple eggs help with loft, while nut butter (my favorite secret baking ingredient!) creates a crumb that is moist and soft.

Unlike most cakes, this one isn't loaded with oil or butter. It only has half a cup of coconut oil. Thanks to the nut butter and molasses, it stays incredibly moist and decadent without the need for a bunch of oil.


Wouldn't this be the perfect Valentine's Day dessert? It's beautiful, full of warming spices, and so indulgent. But it's easy to pull together and won't weigh you down afterward. I've made this numerous times already this winter, and certainly plan to again for my Valentine's Day sweetie.

Additionally, this cake is like the gift that keeps on giving. Given that it's basically just oats and nut butter, it makes for a lovely breakfast or lunch. Keep any extras in a tightly sealed container for a few days, or freeze individual slices for later. Reheating a slice in the microwave for 30 seconds is magical.


While we're on the subject of Valentine's Day, I need to mention my amazing Italian grandma. When I was a kid and even up through college, she always mailed me a valentine that just said "Guess who??". She taught me to bake and always fostered my love of cooking and baking, so I wanted to make this cake in her memory. These are all of her dishes in the photos, including the most whimsical tea set.

I hope you'll enjoy this cake. We all need something to make us feel special every now and then!

 
Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Love a bundt cake? Me too! They're so easy and so pretty. This Pumpkin Macadamia Cake was my springboard for creating this gingerbread version.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Cake
  • Heaping 0.5 c nut butter. I like to bake with peanut butter since it's least expensive, but use what you love. 
  • 0.5 c dark molasses
  • 0.5 c dark maple syrup
  • 0.5 c melted coconut oil
  • 2 eggs
  • 2 tsp vanilla
  • 2.5 c regular rolled oats
  • 15 cubes of crystallized ginger. I adore this stuff, it's absolutely packed with flavor. But it's not critical to the structure of the cake, so you can omit it if you don't mind losing some ginger flavor. If you do omit it, increase the ginger powder to maybe 1.5 tbsp.
  • 1 tbsp cinnamon
  • 1 tbsp powdered ginger root
  • 0.5 tsp allspice
  • 0.25 tsp cardamom
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • Big handful of pomegranate arils. Optional but oh so pretty! Sprinkle them on top of the finished cake.
For the Icing
  • Option #1: The prettiest and easiest. Use about 1 c of confectioner's sugar and add tiny increments of water (or, bonus points, an alcohol of choice like rum) until you have a thick, drizzly icing. This is what I've shown above. If you want to color the icing, I suggest a natural coloring agent. Here, I've shown icing colored with pink dragonfruit power, but hibiscus powder or beet powder would give the same effect.
  • Option #2: No refined sugar, white, but messy. If you'd rather stay away from refined sugar, one possibility is to heat up and drizzle some coconut butter. It has a nice color, but won't harden in the same way that a confectioner's sugar icing does, so it's messier and will soak into the cake a bit. This one can be colored as well.
  • Option #3: No refined sugar, super tasty, but not great color. My preferred no-sugar option is to use a nut butter as your icing base. I prefer the taste of almond butter and the color of cashew butter, so choose what works for you. If you heat it up with a little bit of coconut oil, it makes a nice drizzly consistency that works beautifully as an icing.
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan; I like to use coconut oil. Use your fingers to ensure oil gets into every little corner.
  2. Measure all of the cake ingredients except the pomegranate arils into a blender, putting the wet ingredients in first to facilitate easy blending. Process until you have a thick batter that's homogeneous throughout. It should only take a minute or two in a high-power blender.
  3. Pour the batter into the oiled bundt pan. IMPORTANT: Don't over-fill! Leave about an inch and a half of space for the cake to rise, otherwise you'll have a huge mess on your hands. If you have extra batter, put it in a muffin tin and bake a muffin or two; please don't try to cram it into the bundt pan.
  4. Bake at 350 degrees for about 60-70 minutes until a cake tester or toothpick comes out clean. The edges will brown quite rapidly because of the high molassess content, so keep a close eye on it.
  5. Cool your cake completely! Resist the temptation to try to extract it from the pan while it's still warm, you'll regret it.
  6. Once your cake is cool, flip it out onto a plate.
  7. Add your icing of choice and garnish as you see fit. I like to drizzle the cake with pink icing and garnish with a bunch of pomegranate arils.

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