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  • Writer's pictureFruityVegita

Best Ever Ginger Bundt Cake With No Added Sugar You'll love To Make

Make your own ever Spice Cake with this Ginger Cake Recipe. This easy to make portable Cake is delicious and perfect for every Occasion. My tasty wholesome Bundt Cake is Dairy free, Egg free with a beautiful design. It is made with flax-egg, whole wheat flour, ground hazelnut, cinnamon, ginger powder, dates and other ingredients with No Added Sugar and tastes super delicious with a perfect moist texture.

Flax Egg - A perfect substitute for Egg:

Combine 1 tbsp of Ground Flax-seed or Flax Meal with 3 1/2 tbsp of Water.

Stir and set aside to sit for 15 minutes. The texture will resemble that of an Egg.

Fresh ripe Banana - To Add sweetness and flavor

Mash 1 ripe Banana with a fork for 5 minutes. Add 2 to 3 tablespoons of freshly squeezed Lemon Juice and mash again until smooth,

Dates: Add the perfect Natural sweetener,

Chop the dates and combine with the Batter to add sweetness to your Cake, You can add more or less.


  • 2 cups All Purpose Flour

  • 1/2 cup Ground Hazelnut

  • 1 Banana masked with 2 tbsp of Lemon Juice

  • 2 tsp Ginger Powder

  • 1 tbsp Ground Flax-seed mixed with 3 1/2 tbsp of Water

  • 3 tsp Baking Powder

  • 1/2 tsp Turmeric

  • 1/4 tsp Cinnamon

  • 3/4 cup Coconut Milk

  • 1/4 - 1/2 cup chopped dates

  • 200ml Vegetable Oil

  • 1/4 tsp Salt


  1. Whisk the mashed Banana with the Flax Egg.

  2. Stir in the Vegetable Oil and Coconut Milk and set aside.

  3. Mix together all the dry ingredients in a separate Bowl

  4. Stir in the mixed dry ingredients.

  5. Grease a Bundt Cake Pan (8 inch) with Baking Spray or lightly with Vegetable Oil

  6. Pour Batter into the Pan.

  7. Bake for 35 minutes or until the Toothpick inserted into the Cake comes out clean.

  8. Allow the Cake to cool completely at room temperature.


The Cake should be left out overnight and be transferred to an airtight Container the next day. Refrigerate the Cake and allow to sit again at room temperature for 35 minutes before serving,

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