A week away from most things blog was a wonderful treat! Thanksgiving was spent eating all the good vegan food, playing games, and enjoying conversation with my family. The rest of the week I filled working on gearing up for Christmas, lots of yoga, quality time with friends, rainy day hikes, and some warm soaks. It was beautiful. I hope you, too, had a fulfilling and relaxing holiday weekend.
And now that Thanksgiving is behind us, it’s time, FINALLY, to turn our attention to the most wonderful time of year.
It’s Christmastime, baby!
To ring in the season, I made y’all something: a Vegan Gingerbread Bundt Cake! But before we get to that deliciousness, let’s talk a little bit about some of my other favorite ways to commence the holiday season.
First up, it’s tree time. I’ve had a tradition for the past 5 years to host a little Christmas tree decorating party with the kids and parents. I pull out some Christmas cookies and turn on Christmas music and we string popcorn and slowly unwrap the ornaments, each filled with memories, old and new, and take turns placing them on the tree. And each year I melt as we turn on the tree’s lights for the first time and watch the kids breathe in the magic surrounding them.
Another early Christmas tradition that I cherish is an afternoon of Christmas cookie baking with my mom. In the past I’ve found ways to include Eden, which has it challenges but means the world to her. This year I’m inviting both kids to the baking party. I am certain it will be messy and less certain that it will be successful. Welp, there’s only one way to find out!
A new tradition that I’m starting this year is hosting a small holiday party. Before my divorce, hosting was a big part of my life but for the past couple of years I have becoming increasingly LESS interested in single-handedly hosting a party. However, if this year has been anything, it’s been the year that I say “yes” even when it requires me to step far out of my comfort zone.
So honoring this year for what it is and finding ways to bring back something I used to love, I have decided to throw my first Christmas party.
And now, to tie it all together, this Vegan Gingerbread Bundt Cake is what inspired me to throw a party in the first place. It is the perfect holiday dessert – rich, moist, and filled with seasonal spices for a cake everyone will love. Pair it with some holiday nog and you’ve got yourself a party!
Those are just a few of my early Christmas traditions. I’m sure I will talk about more as the season unfolds. What about you? How do you like to ring in the holiday season?
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/2 cup vegan butter
- 1 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1/2 cup apple sauce
- 1 cup soy milk, or non-dairy milk of choice
- powdered sugar, for dusting
Preheat the oven to 350 degrees F. Spray a 10” bundt pan and set aside.
In a medium bowl mix together flour, baking soda, baking powder, salt, and spices.
Using a stand up mixer, with the paddle attachment, cream together brown sugar and butter until light and fluffy, scraping down the sides as necessary. Add molasses and beat until combined, again scraping down the side of the bowl as needed.
Add apple sauce and beat again until well combined.
Alternating between wet and dry, add the soy milk and flour mixture in three batches. Scrape down the sides in between. Mix until just combined. Be careful not to over mix. Pour 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.
Dust with powdered sugar before serving.
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