Short Description

Gluten-Free Gingerbread Cake is a warmly spiced, moist, and tender cake perfect for holiday gatherings or cozy nights in. Infused with ginger, cinnamon, nutmeg, and molasses, this cake captures the essence of classic gingerbread while being completely gluten-free. Its rich flavor and soft texture make it a favorite for those with dietary restrictions and anyone who loves a comforting dessert.

Why You’ll Love This Recipe

Completely gluten-free – perfect for those with gluten sensitivities or celiac disease.
Moist and flavorful – the combination of molasses and warm spices creates an incredibly rich and delicious cake.
Easy to make – requires simple ingredients and straightforward preparation.
Versatile – can be served plain, dusted with powdered sugar, or topped with whipped cream or a simple glaze.
Great for the holidays – the deep flavors of ginger, cinnamon, and nutmeg make it an excellent choice for festive occasions.
Dairy-free option available – simple swaps can make this cake dairy-free as well.

Ingredients

Gluten-free all-purpose flour blend
Baking soda
Baking powder
Ground ginger
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Unsalted butter (or dairy-free alternative)
Brown sugar
Molasses
Eggs
Vanilla extract
Milk (or dairy-free alternative)
Lemon juice or apple cider vinegar

Directions

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
Prepare the dry ingredients by whisking together the gluten-free flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. Set aside.
Cream the butter and sugar in a large mixing bowl until light and fluffy. You can use a hand mixer or stand mixer for this step.
Incorporate the wet ingredients by adding the molasses, eggs, and vanilla extract, mixing until smooth.
Combine dry and wet ingredients by alternating between adding the dry mixture and the milk (with lemon juice or vinegar), stirring just until combined. Do not overmix.
Pour the batter into the prepared baking pan and smooth out the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan before slicing and serving.

Variations

Dairy-Free Option: Substitute the butter with coconut oil or a dairy-free butter alternative and use a non-dairy milk like almond or oat milk.
Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter.
Extra Moist Texture: Add 1/4 cup of unsweetened applesauce or mashed banana to the batter.
Spiced Glaze Topping: Mix powdered sugar with a bit of milk and cinnamon for a simple glaze.
Nutty Crunch: Add chopped pecans or walnuts to the batter for extra texture.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 8-10

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to a week.
Freezer: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheating: Warm slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes.

FAQs

Can I use almond flour instead of a gluten-free blend?

Almond flour alone won’t work as a direct substitute. However, you can use a mix of almond flour and another gluten-free flour like oat flour for better structure.

Can I make this cake ahead of time?

Yes! This cake stays moist for several days, making it a great make-ahead dessert for holiday gatherings.

What’s the best molasses to use?

Unsulphured molasses is the best choice for a rich and sweet flavor. Avoid blackstrap molasses as it’s too bitter.

Can I make cupcakes instead of a cake?

Absolutely! Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18-22 minutes.

How do I prevent my cake from being too dense?

Make sure not to overmix the batter and always measure ingredients correctly. Using room-temperature eggs and butter helps, too.

What can I serve with gingerbread cake?

This cake pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Can I use coconut sugar instead of brown sugar?

Yes, coconut sugar works well, though it may slightly alter the flavor and texture.

How can I make this cake less sweet?

Reduce the brown sugar slightly or use a bit less molasses to tone down the sweetness.

Is this cake spicy?

The spices add warmth and depth, but the cake is not overwhelmingly spicy. Adjust ginger and cloves to taste.

Can I add chocolate chips?

Yes! Dark or semi-sweet chocolate chips make a delicious addition to this gingerbread cake.

Conclusion

This Gluten-Free Gingerbread Cake is the perfect blend of warm spices, deep molasses flavor, and moist texture, making it an irresistible treat for the holiday season or any time you crave cozy comfort food. Easy to prepare and full of rich flavors, this cake is a must-try for anyone looking for a gluten-free dessert that doesn’t compromise on taste or texture. Give it a try, and enjoy every delicious bite!

Print