Gingerbread Bundt Cake

• FOR THE CAKE:
• 2-1/4 cups Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Allspice
• 1 teaspoon Cocoa Powder
• 1 teaspoon Cinnamon
• 2 teaspoons Ginger
• 3/4 cups Dark Molasses
• 3/4 cups Sugar
• 1 stick Butter
• 1 whole Egg
• 1/2 cups Almond Milk
• 1/2 cups Buttermilk
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Ginger
• 1 teaspoon Maple Syrup
• 3 Tablespoons Almond Milk
• Sprinkles, For Topping

1. Preheat oven to 350u0b0F. Butter and flour your bundt pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, allspice, cocoa powder, cinnamon, and ginger.
3. In the bowl of a stand mixer, beat together the molasses, sugar, and butter until well combined. Scrape down the sides. Add the egg, and beat until fully incorporated.
4. Slowly beat in the almond milk and buttermilk. The mixture will look curdled; don't get nervous!
5. In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined, being careful not to over mix the batter.
6. Pour batter into prepared cake pan, and bake for 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let cool in the pan for about 15 minutes, then turn out onto a baking rack and cool completely.
8. To make the glaze:
9. Combine dry ingredients in a bowl, whisk in your maple syrup and milk (add more tablespoons of milk to get the glaze more drippy). Pour over the top of the bundt cake, allowing the glaze to run down the sides. Top with sprinkles.

cake, flour, baking soda, salt, allspice, cocoa, cinnamon, ginger, molasses, sugar, butter, egg, almond milk, buttermilk, powdered sugar, cinnamon, ginger, maple syrup, almond milk, sprinkles

Taken from tastykitchen.com/recipes/desserts/gingerbread-bundt-cake/ (may not work)