NKD Living Gingerbread Bundt Cakes

NKD Living Gingerbread Bundt Cakes

Preparation Time - 10 minutes
Cooking Time - 15 minutes
Serves 6 - 8
These could not be easier to make. They do require a little molasses for that traditional sticky factor, but they are sweetened primarily by the NKD Living Erythritol GOLD & NKD Living Naked Syrup. 
No melting or creaming ingredients, just a one bowl, and some silicone bundt baking moulds. I topped them off with some melted white chocolate but you NKD Living Powdered Erythritol.



💚 2 tbsp Milled Flaxseed + 6 tbsp Water
💚 180g Apple Puree
💚 25g NKD Living Naked Syrup
💚 20g Molasses (sub for extra Naked Syrup if desired)
💚 80ml Non Dairy Milk, of choice
💚 1 tbsp Lemon Juice
💚 80g NKD Living Erythritol GOLD
💚 120g NKD Living Almond Flour
💚 180g Plain White Spelt Flour
💚 2 tsp Baking Powder
💚 1 tsp Ground Ginger
💚 ½ tsp ground Cinnamon


  1. Preheat your oven to 180C (350F).
  2. Mix together flax and water in a small bowl or mug and set to one side for 5 minutes.
  3. Add apple puree, naked syrup, molasses, milk and lemon juice to a bowl. Mix well to combine. 
  4. Add the flax mixture, and erythritol gold and whisk until smooth.
  5. Add almond flour, spelt flour, baking powder, ginger and cinnamon and whisk together until just combined.
  6. Grease 6 -8 silicone bundt cases or a tray with spray oil.
  7. Divide mixture up into prepared cases or tray.
  8. Bake in the preheated oven for 15 minutes.
  9. Allow to cool for 10 minutes before removing and transferring to a wire rack to cool fully.
  10. Top with erythritol icing or melted white chocolate and sprinkles of choice.

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