Combine flour, brown sugar, xanthan, and salt and whisk well.
Cut in Earth Balance until mixture resembles crumbs.
Scoop out 1/2 cup of mixture and reserve for later.
Add baking powder, baking soda, 1 teaspoon cinnamon, nutmeg and ginger. Mix well.
Add egg replacer mixture and rice milk mixture, stirring until just combined.
Pour half of the batter into greased bundt pan.
Sprinkle remaining cinnamon and then top with the second half of the batter.
Sprinkle reserved crumb mixture on top.
Bake at 350 for 40-50 minutes or until cake tester comes out clean.
Cool in pan for 10 minutes and then invert on wire rack. Let cool
2 teaspoons melted Earth Balance
Add powdered sugar, milk, vanilla, and Earth Balance. Whisk until smooth. Add more milk if necessary to reach desired consistency.
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