© 2018 Green Kitchen Stories Gingerbread_bundt_1

Gingerbread and Lingonberry Bundt Cake

Just putting this up here before we are checking out for some Christmas celebrations with Luise’s family. This is a  our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas. It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. Very soft and moist and very, very good. We add tangy nordic lingonberries to the cake and the glaze to give it a pop in flavor and color but you can leave them out if you like. Or replace them with other berries like cranberries or raspberries.

The glaze is rather untraditional, made on dates, plant milk, coconut oil and berries. It doesn’t shine as the ones made on sugar but super delicious nevertheless. Perfect if you are trying to keep the sugar down. You could of course add any glaze of choice to it.

Try this for Christmas Day or New Year’s Eve with a little glaze on top and some extra on the side.

Happy holidays everyone!



Gingerbread and Lingonberry Bundt Cake

Dry ingredients
– 90 g / 250 ml / 1 cup rolled oats

– 100 g / 250 ml / 1 cup almond flour
– 135 g / 250 ml / 1 cup rice flour
– 2 tsp baking powder
– 1 tbsp ground cinnamon
– 2 tsp ground cardamom
– 2 tsp ground ginger
– 1/2 tsp ground cloves
– A pinch of salt

Wet ingredients
– 2 ripe bananas

– 125 ml / 1/2 cup maple syrup
– 3 eggs
– 125 g / 1 stick / 4 oz butter, room tempered
– 200 ml / 3/4 cup yogurt
– 120 g frozen lingonberries or cranberries (optional)

Lingonberry & Date Glaze
– 10 soft dates

– 250 ml / 1 cup oat milk or almond milk
– 2 tbsp coconut oil
– 60 g /1/2 cup lingonberries

Making the cake
1. Set the oven to 180°C.
2. Place the oats in a food processor and pulse into a flour.
3. Add the rest of the dry ingredients and pulse a few times until combined. Transfer to a large bowl.
4. Add all wet ingredients except the lingonberries to the food processor and mix on high speed until smooth and creamy.
5. Pour the wet mixture into the bowl with dry ingredients and stir around until combined.
6. Stir through the berries.
7. Grease a bundt pan with oil or butter.
8. Pour the batter into the pan and bake on the lower rack for [55 minutes](55 “The cake is ready if an inserted toothpick comes out clean”) or until a toothpick comes out clean.
9. Let cool in the pan for 15 minutes, then flip onto a wire cooling rack, carefully lift the bundt pan off and let cool completely.

Making the Glaze
1. Pit the dates and add to a sauce pan on medium heat.
2. Add milk and coconut oil and let simmer for a few minutes until thickened.
3. Remove from the heat and add the berries, leave for a couple of minutes to cool off a bit.
4. Transfer to a blender or use a hand blender to mix completely smooth with a dusty pink color. Add more liquid if it looks too thick.
5. Pour half of the glaze over the cake before serving and serve the rest on the side.


  1. Posted 24 Dec ’18 at 17:25 | #

    I love bundt cakes, but I’ve never succeeded when baking one for myself! I think I’ll sit this one out, but it looks absolutely scrumptious. Have a great Christmas!

    Charmaine Ng | Architecture & Lifestyle Blog

  2. danijela
    Posted 25 Dec ’18 at 20:04 | #

    I love the tartnes of lingonberry:) May I ask about Luises dress? Where is it from?

  3. Carmen
    Posted 25 Dec ’18 at 22:05 | #

    Wow, sounds delicous! What do you think, can I put fresh cranberries inside or do I have to warm them up first? And can I replace the butter with coconut oil? Thanks for your feedback! Love from Switerland, Carmen

    • Posted 25 Dec ’18 at 22:32 | #

      Hi Carmen,
      Yes I think you can put frozen cranberries inside and you don’t need to heat them first. We use frozen lingonberries.
      And yes you can use coconut oil instead of butter.
      Good luck!

  4. Catarina
    Posted 25 Dec ’18 at 23:14 | #

    Really wanted to try this! Gingerbread… Yum!! But I really dislike banana. Thinking of replacing ir for Apple purée, What do you think? Xoxo

  5. Robin
    Posted 26 Dec ’18 at 12:04 | #

    This looks Great! But also the flowery dress you’re wearing! 🦚🌸

  6. gabriela
    Posted 26 Dec ’18 at 12:11 | #

    i can´t buy gluten-free oats here, what could be a replacement in this cake?

    • Posted 27 Dec ’18 at 07:35 | #

      Hi Gabriela, you can replace the oats with more almond flour.

    • Theresa
      Posted 8 Jan ’19 at 02:08 | #

      Hi Gabriela, I don’t eat oats, along with gluten, so I always replace the oat flour with buckwheat flour in GKS recipes. Works really well especially in the pastry for their tart recipes.

  7. Sarah
    Posted 26 Dec ’18 at 19:43 | #

    This sounds so good. Love the flavor of gingerbread spice mix. The tartness of the lingonberries sounds perfect in combination. Recommendations for replacement of the almond flour with some other non-nut flour? This darn tree nut allergy….

  8. Posted 27 Dec ’18 at 14:59 | #

    Well, firstly, I must say that it looks delicious. Secondly, though I feel shame in admitting this, I have never ever heard of the lingonberry. I take it, it is either another name for the cranberry (Forgive my ignorance) Or they are similar in nature to them. Either way, the recipe seems delicious and one which I will try and eat. I also assume from the recipe that it is weight-watching proof haha?

  9. Posted 28 Dec ’18 at 13:34 | #

    Wow… I am totally in love with your blog, which I have recently discovered! Each and every post has breathtaking pictures and I can’t wait to try all of your recipes!

    I did like this recipe but I promised my kids that I would make muffins today. What do you think about making this recipe as muffins?

    • Posted 29 Dec ’18 at 22:28 | #

      Hi William,

      usually you can turn every sponge cake into muffins. In my experience, all you have to do is to reduce the baking time to 20-25 minutes.
      You’ll probably end up with 12-20 muffins, depending on how much dough you fill in the muffin tin.
      Hope this is helpful. 😉

      xo, Romy

      In Love with Bliss – plantiful recipes nourishing body & soul

  10. Posted 29 Dec ’18 at 22:23 | #

    Hey David,

    thanks for this tempting looking holiday bundt cake. I will try to make a vegan version of this. Do you think I could replace the eggs with aqua faba? Or would some flax eggs be a better alternative?
    I definitely love the fact that you always use dates or maple syrup instead of sugar. So inspiring. :)

    Have an amazing time with your family (and Luise’s family of course) & happy holidays!
    xo, Romy

    In Love with Bliss – plantiful recipes nourishing body & soul

  11. Nadia
    Posted 2 Jan ’19 at 07:17 | #

    I really need your help! Our neighbors gave us so many ripe bananas. I filled up 2 bags to freez, and I was hoping to make this cake/muffin for the kids school bags. In Australia, they don’t allow nuts at schools!

    Can I replace the Almond flour with something else?

  12. Ella C.
    Posted 4 Jan ’19 at 00:23 | #

    I am planning on making your Savoury Tomato & Parmesan Crumble tomorrow and noticed that you said you could use coconut oil instead of butter. Since you can use coconut oil, could you use olive oil inside of butter? If so would it be a 1:1 ratio? Thanks, I love your recipes!

  13. Posted 9 Jan ’19 at 19:36 | #

    I can’t wait to try out this recipe! Thanks a ton!
    P.S. your photography skills are fabulous!xoxo

  14. Posted 12 Jan ’19 at 02:12 | #

    I’d LOVE to make this! The only thing I don’t have is rice flour. What is the best way to substitute?

    • Posted 15 Jan ’19 at 09:50 | #

      You can replace the rice flour wit equal amount spelt flour or regular flour. Or buckwheat flour if you want to keep it gluten free.

  15. Christa Litjens
    Posted 14 Jan ’19 at 12:50 | #

    Hi Luise, David and Family! Happy New Year from The Netherlands! I missed the email on this one, but this looks lovely! Will try to make it a little later in the month! Hope you are all Well and Happy! Love your blogs and video’s! Much Love, Christa ;-)

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