Gluten-Free Mini Gingerbread Bundt Cake

An indulgent holiday treat - made light!



  1. Preheat oven to 350 degrees F and grease bundt pans with butter, or if you prefer olive oil or coconut oil
  2. In a large bowl whisk together your dry ingredients: almond flour, tapioca starch, coconut sugar, baking soda, salt, and spices
  3. In a second large bowl mix the wet ingredients with a hand mixer until fully combined: Molasses, butter, eggs, Fairlife whole milk, vanilla, and apple cider vinegar.
  4. Combine the wet and the dry mix to complete the batter
  5. Pour into the prepared bundt pans. You’ll want to bake for 25 minutes or until a toothpick or cake tester comes out clean
  6. When you pull out your bundt cakes, put them on a cooling rack over a baking sheet and let them cool for 10 minutes


  1. Use your stand mixer with the whisk attachment or a hand mixer to beat your softened, room-temperature cream cheese until fluffy.
  2. Add 1 ½ cups of powdered sugar and keep mixing until smooth.
  3. For that lighter touch, add the Fairlife milk instead of heavy cream 1 tbsp at a time depending on how thin you want the glaze. I prefer something a bit thicker.
  4. This will make enough glaze for the bundt cakes, but you can reserve leftovers for muffins, cinnamon buns, cookies, or scones and the leftover glaze can be stored in a sealed container for a week.
  5. Use a spoon to pour the glaze over the cakes.
  6. Sprinkle on the sugar cranberries, cookie crumbs, and sprinkles