GINGERBREAD BUNDT CAKE WITH SPICED EGGNOG GLAZE

makes (1) 9” bundt cake

2 1/4 cup all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp ground ginger
1/2 cup non-hydrogenated vegan butter
3/4 cup molasses
1/4 cup apple sauce
3/4 cup brown sugar
1 cup soy or coconut nog

Spiced Eggnog Glaze

1 1/2 cups powdered sugar
1-2 tbsp soy or coconut nog
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat the oven to 350 degrees F. Butter and flour a 9” bundt pan.

In a medium bowl combine flour, baking soda, baking powder, salt, and spices. Set aside.

Using a stand up mixer, with paddle attachment, cream together brown sugar and butter until light and fluffy. Add molasses and beat until combined, scraping down the side of the bowl as needed. Add apple sauce and mix again until well combined.

Add the soynog and flour mixture, alternating between wet and dries, in three batches. Scrape down the sides as necessary.  Mix until combined, but do not overmix. Scoop batter into

prepared bundt pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean. Let cake cool about 15 minutes then flip out onto wire racks to cool completely.

In a small bowl mix together powdered sugar and spices. Slowly add the soynog while mixing until desired consistency. Pour over cooled cake just before serving.