Gingerbread Bundt Cakes + Vanilla Cashew “Buttercream”

December 1, 2016

Gingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring Well

It’s official. The first day if December has come! I genuinely mean it when I say I have been preparing for this month all year. After spending the past two holiday seasons getting tired of every Christmas treat that came out of my FW test kitchen, I embarked on a new quest this year to recipe test my holiday treats off and on throughout the entire year. So yes, I have been testing and perfecting a new holiday baked sweet every few weeks for the past eleven months – thus my statement, I have been preparing for this month all year! I stuck to perfecting a few beloved recipes I am so very excited to share with you over the next few weeks. My hope is to showcase how to have a sweet and festive holiday without the processed sugar and dairy laden treats. And if you try any of my new recipes please let me know how they made you feel, or if there are any you wish for me to work on over the course of next year. Anything to help make our holiday tables (and tummies) merry and bright!

I could eat gingerbread exclusively all holiday season long, from October through December, and still never tire of it’s sweet molasses and spiced ginger tones. I’ve been meaning to work on my cake-to-veggie ratio here on FW, so mini gingerbread bundts were the first recipe I tackled to perfect. After nearly six recipe tests I finally landed on these perfectly leavened cake-lets, sweet and moist with a sturdy nature. The cashew vanilla “buttercream” was a first for me, and I am now wondering why I haven’t had a jar of this in my fridge at all times until now. I love to slather it on any baked good, whether it be these cakes or a slice of pumpkin bread – even swirled into a warm bowl of oatmeal in the morning! Wholesome and indulgent – it’s just healthy and sweet enough to hang on both sides. Plus it’s pipe-able!

Now for a little life update. I have for you a short story of a daily occurrence here in our household that will probably seem of little importance, but carries a great weight with me that I hope will be evident by the end. As you may know, my husband Scott and I work from home together each day. Every afternoon when I’ve wrapped up my work I peak around the corner into the living room to see if he is almost finished as well, and my heart speeds up rapidly as if it’ the first time I’ve seen him all week. Pure excitement at the thought of getting to hang out with him one more night is rushing through me. Is he almost done with work too? Do I get to hang out with him again? Ah! I am so stoked! He is the best! I can’t wait! – is how the inner monologue usually goes. Which is then quickly followed by me rushing over to jump up and down next to him while repeating over and over are you done? are you done?. Just like a child. A silly happy child.

At first this seems like a sweet relationship showing it’s love on a day where things went well, however, this is my every day. Every week. Every month. For the past five wonderful years. This Sunday Scott and I will celebrate half a decade together since our I-do-s. Every day is a miracle that I get to be with this sweet boy who loves me so purely and whole-heartedly. No one really deserves such a perfect love, I mean really – we can all be such stinkers sometimes. But to find someone who loves you beyond your flaws and “isms” that might drive them up the wall. This is the person that sticks for life. So today we are celebrating the first of December, the beginning of the Christmas season, these sweet little bundt cakes, and the wonderful man who makes me a better girl each day. – xx

Gingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring WellGingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring WellGingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring WellGingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring WellGingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring WellGingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring WellGingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring WellGingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring WellGingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring WellGingerbread Bundt Cakes + Vanilla Cashew "Buttercream" by Faring Well

Makes 6 mini bundt cakes.

bundt cakes
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1/4 cup blackstrap molasses
1/4 cup water
1 teaspoon vanilla extract
1/3 cup oat flour
1 1/4 cups light spelt flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt

vanilla “buttercream”
1 cup raw cashews, soaked overnight
seeds from 1 vanilla bean, or 1/2 teaspoon quality extract
2 tablespoons plant milk (I use cashew)
2 tablespoons pure maple syrup

Preheat the oven to 350F. Lightly grease 6 mini bundt cake shells with coconut oil and set aside. I used this pan.

Combine the coconut oil, maple syrup, molasses, and water in a small pot on the stove and warm over low heat. Whisk continually until coconut oil is fully melted, remove from the heat, and whisk in the vanilla extract.

Combine the dry ingredients in a medium mixing bowl. Scoop spoonfuls of the dry mixture into the wet and gently fold together with a spatula until just incorporated (refrain from over mixing). Divide the batter evenly into the 6 prepared mini bundt cake shells. Bake for 20 minutes (or until toothpick inserted comes out clean). Let cool for a few minutes in the pan before inverting the cakes onto a cooling rack.

While the cakes are baking, make the vanilla cashew buttercream. Drain the soaked cashews well, and add to a high speed blender (I use my Vitamix). Add the remaining ingredients, and place the lid on top with the center part removed. Add the tamper and begin to blend, scraping down the side with the tamper as you increase the speed. After the mixture is creamed, turn the blender on high and keep using the tamper to help the cream along. Once silky smooth, scoop the vanilla “buttercream” into a jar and place in the fridge until ready to use.

Once the cakes have cooled, decorate with the vanilla cashew “buttercream” and serve. This cream is fantastic for using in a pastry bag with the tip of your choice. Or a good slather with a spoon or knife will do the trick as well.

Keep uneaten cakes bare (not frosted) and in an airtight container on the counter. These are best when eaten within 2 days. Keep leftover cashew buttercream in an airtight jar in the fridge. Frost the cakes when ready to serve right away.



  • Reply Kristy December 1, 2016 at 2:05 pm

    That is just the most beautiful vegan dessert I have ever seen! Just printed the recipe and will try it soon. Very sweet about your husband. You are blessed and should definitely cherish every moment with him!

    • Reply Faring Well December 10, 2016 at 6:02 pm

      Kristy! This was just too sweet of a comment! Thank you <3 goodness, thank you.

  • Reply Sydney December 1, 2016 at 3:25 pm

    Do you think that this would work as one big bunt cake?

    • Reply Faring Well December 10, 2016 at 6:03 pm

      That is a great question! I have not tested it. But do not have any reason to believe it wouldn’t!

  • Reply Chelsea | The Whole Bite December 1, 2016 at 3:33 pm

    These looks amazing and your happy story is so sweet! I love that you two are so happy together :) It warms my heart. Happy Anniversary!!

    • Reply Faring Well December 10, 2016 at 6:03 pm

      Aw Chelsea, you warm my heart girl <3 thank you!

  • Reply Shelley December 1, 2016 at 6:07 pm

    I have been so far behind on my blogs lately, but I am so glad I picked today to get back into it. JESSIE! THIS CAKE! They look so perfectly moist, and I too could devour gingerbread flavoured things for months. YUM. The love that you and Scott share really sounds so special, and how lucky you are to both work from home day after day. If only. Happy 5 years lady! xx ps. Did you try this in a normal size pan, or only mini? Trying to avoid buying more baking pans ;)

    • Reply Faring Well December 10, 2016 at 6:04 pm

      Shelley! You are too amazing! Thank you girl. This is a big compliment coming from you! And such sweet words on Scott and I, you have a such a special heart. As for the cake pan, I haven’t tried it but don’t think there should be a problem?! Let me know if you do try though, I don’t have a large bundt pan yet so I haven’t given it a test!

  • Reply valentina | sweet kabocha December 1, 2016 at 6:08 pm

    You’re so sweet!! Happy anniversary then ^_^
    Ok, now let’s talk about these amazing little bundts. No, no words really needed.

    • Reply Faring Well December 10, 2016 at 6:05 pm

      Aw Valentina, thank you! Making me blush over here. xx

  • Reply Claudia | The Brick Kitchen December 1, 2016 at 8:08 pm

    Aw this is the sweetest! You two! Happy anniversary.
    And I am kicking myself for not being as forward thinking as your with the holiday treats – and planning ahead has the added bonus of being able to eat holiday baking ALL YEAR ROUND. Massive win. Next year I’ll be onto it! These gingerbread bundt are gorgeous – I always love the dark, rich flavour blackstrap molasses gives cakes.

    • Reply Faring Well December 10, 2016 at 6:06 pm

      Thank you sweet Claudia! So kind of you <3. And I know right, I was totally kicking myself for not doing it sooner. Cheers to getting to enjoy them all year long in 2017 now though! Hehe. Hip hip!

  • Reply Katie December 1, 2016 at 8:09 pm

    Cake:vegetable ratio seems like the perfect hybrid for any diet. And is how I like to live my life in equal parts. This looks incredible, and I can’t wait to recreate! Grateful for your year or laboring when they look like this. Wowza!!!

  • Reply michelle @ hummingbird high December 1, 2016 at 8:54 pm

    aw, you and scott are really too cute. happy anniversary! hopefully these cakes will be involved, bc they look delish! xoxo

    • Reply Faring Well December 10, 2016 at 6:07 pm

      Thank you Michelle! You are so sweet. And this compliment was big words coming from the cake expert – crazy flattered ;). xo

  • Reply Joyce @ Sun Diego Eats December 1, 2016 at 11:01 pm

    That cashew buttercream looks SO SO SMOOTH! And love that it is only slightly sweetened with maple syrup, my main qualm with frosting is how cloying it is.

    P.S. Happy anniversary lady!!!

    • Reply Faring Well December 10, 2016 at 6:08 pm

      Aw thank you Joyce! You are too sweet! That frosting is my life. Oh my. xoxo

  • Reply Karlie December 2, 2016 at 5:43 am

    Your relationship is the sweetest, I love hearing about it. Obsessed with these gorgeous photos I will be trying this recipe out!

    • Reply Faring Well December 10, 2016 at 6:08 pm

      You are too kind! That you Karlie! <3

  • Reply Tori// December 2, 2016 at 6:29 am

    I really, really want to be eating one of these lovlies right now. Clearly I have to make them!

    • Reply Faring Well December 10, 2016 at 6:08 pm

      Wish I could have delivered one to you girl <3

  • Reply Abby @ Heart of a Baker December 2, 2016 at 9:47 am

    Hooray for Christmas! I’ve been waiting on this buttercream recipe since you started teasing it on Instagram :)

    • Reply Faring Well December 11, 2016 at 10:47 pm

      Aw thank you Abby! And hooray for Christmas indeed! xx

  • Reply Lea December 2, 2016 at 12:03 pm

    I am SOOO excited! This is my first Christmas since discovering an egg allergy, but I LOVE gingerbread best of all the seasonal flavors! Thank you!

    • Reply Faring Well December 10, 2016 at 6:09 pm

      Ooo yes! No eggs needed for all the sweet goodies we love most, and so happy to get to share this one with you <3 merry Christmas Lea!

  • Reply Sabine December 2, 2016 at 1:48 pm

    Oh sweet. Happy half decade anniversary to you two! And these buns look amazing + so festive. Got the same dilemma and question as Shelley, would a normal pan work or maybe muffin tins? But these look just so sweet… We also have celebration this weekend at home, our little girl turns 2, and these might be the perfect treat for our friends to celebrate.

    • Reply Faring Well December 10, 2016 at 6:10 pm

      Aw thank you sabine! You are too sweet! As for the pan size, I haven’t tried it yet because I do not have a large bundt pan as of the moment – but I have no reason to believe it wouldn’t work! Do let me know if you try though ;) and thank you for your crazy kind words here on this recipe. XO

  • Reply Jess @Nourished by Nutrition December 2, 2016 at 2:35 pm

    YIPPY! I’ve been so excited for this post! But first off, can you get anymore adorable? Reading this about you and Scott made me smile from ear to ear. You two are definitely something special. I love these little bundts and your planning method for testing holiday recipes…kudos to you! Wishing you the best anniversary and lots of love as always! xx
    p.s. I have my cashews soaking so I can whip up this buttercream and spread it on everything!

    • Reply Faring Well December 10, 2016 at 6:12 pm

      Aw Jess! Thank you sweet girl. You are so darn wonderful. Now I’m smiling! :)

      And YES. You must make this cream and smother it on everything. I’ve made it twice more since to have on hand. Note: try swirling it into your morning oats. Magical.

  • Reply Hanna December 3, 2016 at 6:31 am

    Those look amazing! I absolutely love all of your recipes (not to mention the picutres you post!) My favorite of yours is the gingerbread cookie recipe from last year….I am excited to try this one this year!

    • Reply Faring Well December 10, 2016 at 6:13 pm

      Aw Hanna! This was so sweet. I’m so happy to hear you enjoy my posts enough to stick around a whole year! Goodness do I feel grateful. Hope you make an enjoy these as well, Merry Christmas girl! xx

  • Reply CakeSpy December 3, 2016 at 6:39 am

    Well, these look freaking amazing. I love cashew anything – but buttercream might be my favorite use ever.

    • Reply Faring Well December 10, 2016 at 6:13 pm

      Eeee! Yes! Thank you <3 it is my favorite too.

  • Reply Bethany @ Athletic Avocado December 3, 2016 at 9:24 am

    These little bunt cakes look so cute and amazing! Love gingerbread !

    • Reply Faring Well December 10, 2016 at 6:14 pm

      Thank you Bethany! So kind of you to leave me this note <3 hugs!

  • Reply Sarah | Well and Full December 3, 2016 at 10:16 am

    I know I’ve said this before but they NEED to make a movie out of you + scott. I’m really lucky to have such an awesome guy of my own, but it warms my heart to know that love is alive and well in the world :) :) Just from reading about your relationship here and seeing it on instagram, I know that God is present there also – binding your union in the most complete way possible. Here’s to five years, and a lifetime of unconditional love :)

    • Reply Faring Well December 10, 2016 at 6:15 pm

      You are way too sweet to us Sarah! Oh my goodness! That movie would have a lot of awkward moments for sure ;) but I love you even more for suggesting it would be semi interesting – haha! Your words here really touched me friend, thank you for taking the time to write me this, I appreciate you. So so very much. xo

  • Reply Emily | Gather & Dine December 4, 2016 at 12:39 pm

    So so smart of you to be planning ahead for the holidays all year. I’m already feeling like I need to pace myself with the sugar- it’s everywhere all of the sudden! And now I want to go out and buy that cute little bundt pan just so that I can make darling cakes like you. Super gorgeous and festive, and that cashew buttercream looks fabulous. Happy five years to you and your bestie. You totally deserve so much love in your life.

    • Reply Faring Well December 10, 2016 at 6:36 pm

      Thank you so much for the anniversary congratulations and your sweet compliments on this recipe Emily! I feel you with the sweets being everywhere. Enjoying a little break right now, but my goodness was enjoying a few of these mini bundt cakes worth it! xx

  • Reply Chelsey @ Chelsey Crafts December 4, 2016 at 9:29 pm

    So pretty :)

  • Reply Adrienne December 7, 2016 at 4:38 pm

    These looks so good! I want to make these for Christmas, just wondering if you can sub gluten free flour in for spelt flour? Let me know if you have tried and or if I should try?!
    Thanks in advance!!

    • Reply Faring Well December 10, 2016 at 6:38 pm

      Hi Adrienne! Thank you! So flattered you wish to make them. I haven’t tried these with a gf flour blend yet. It will probably alter the texture and flavor a bit, but I can’t imagine it going poorly! Let me know if you do give them a try <3

  • Reply Sasha Swerdloff December 7, 2016 at 6:29 pm

    These are the prettiest Jessie!!!

    • Reply Faring Well December 10, 2016 at 6:38 pm

      Aw thank you Sasha! You are so sweet!

  • Reply Jayme | holly & flora December 7, 2016 at 8:36 pm

    Happy Anniversary, you two!! I’m thinking of you, as I watch the snow fall outside, while you (most likely) are blissfully enjoying sunny, warm weather. I am very intrigued by the cashew “buttercream.” And kudos to you for planning ahead – even if it was out of pure necessity. I am way behind, but that’s just how it is! These look so lovely.

    • Reply Faring Well December 10, 2016 at 6:39 pm

      Aw Jayme! Thank you for your sweet comment here! Made me smile hearing from you, and that you were thinking of me when the snow fell <3 not going to fib, I did miss not having a "first snow" this year. But I am truly enjoying these warmer California days too. Hope you get to enjoy some holiday goodies soon! Miss you! xx

  • Reply Bonnie December 8, 2016 at 9:00 am

    YUM! This is beautiful, Jessie. Would you mind sharing where you got your cooling rack? It’s gorgeous! (Sorry if you have and I missed that detail!). :)

    • Reply Faring Well December 10, 2016 at 6:40 pm

      Hi Bonnie! So sweet of you, thank you! And of course, the cooling rack is the copper one at William Sonoma right now. Was just too shiny to not snatch up ;). Happy holidays to you!

  • Reply Rachel Kiser December 10, 2016 at 2:32 pm

    The frosting recipe looks amazing!! Exactly what I was looking for. I will have to try this soon :) thanks so much!! (I also love the cooking rack, so pretty!)

    • Reply Faring Well December 10, 2016 at 6:42 pm

      Thank you so much Rachel! You’re too kind! And that rack is from William Sonoma, if Santa by chance was wanting to know, ;)

  • Reply Amy @ SEO Agency Auckland December 14, 2016 at 5:10 am

    Your partnership is the sweetest, I enjoy becoming aware of it. Consumed with these beautiful images I will be attempting this recipe out!

    • Reply Faring Well December 18, 2016 at 8:12 am

      Aw thank you very much Amy! I hope if you do give it a try that you love it as well <3

  • Reply Karen December 18, 2016 at 5:29 pm

    these look gorgeous!! definitely adding to my “to make” list. Do you mind sharing where your cooling rack is from? It’s gorgeous! :)

    • Reply Faring Well December 19, 2016 at 10:00 am

      Thank you so much for your sweet message here Karen! I hope you make and love them too. And as for the rack, it is the copper one from William Sonoma <3 just couldn't help myself for the holidays with this one. Merry Christmas! xx

  • Reply heidi December 24, 2016 at 11:18 am

    These turned out amazing! I used only gf oat flour b/c that’s what I had on hand; and made them into mini loaves. Just so delicious! Thank you for sharing!

    • Reply Faring Well December 28, 2016 at 12:13 pm

      Heidi! Yay! So so happy to hear, will have to make them into mini loaves myself sometime – that sounds wonderful! <3

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