Washington Apple Cider Cake with Cinnamon Sugar Glaze (Dairy Free) (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
2. If using a Bundt pan, apply a baking spray made with flour.
3. Beat eggs at high speed for 3-5 minutes until light and fluffy.
4. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
5. Add the molasses, grated ginger and ginger cake mix, then mix on low speed for one minute until just combined.
6. Stir in the hot apple cider and grated apple and mix until well combined.
7. Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
8. Cool in baking pan for 5-10 minutes before unmolding.
9. If baking mini bundt cakes, follow the directions above and bake for 15–20 minutes, or until a toothpick comes out clean.

The Glaze

1. Microwave the apple cider and butter on high for 90 seconds.
2. Lightly brush glaze on sides of hot cake.
3. Combine sugar and ground cinnamon, then sprinkle all over cake.
4. Let the cake cool completely before slicing.