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Indulge in the warm, spiced flavors of this delightful Gluten Free Gingerbread Cake. Perfect for any occasion, this cake is moist, flavorful, and topped with a creamy cream cheese glaze that will leave you craving more.
Growing up, the aroma of gingerbread baking in the oven always signaled the start of the holiday season. This Gluten Free Gingerbread Cake brings back those cherished memories, now adapted to fit a gluten-free lifestyle without sacrificing any of the delicious taste.
Get ready to fill your kitchen with the comforting scents of cinnamon and ginger as you prepare this easy-to-make Gluten Free Gingerbread Cake.
What to Expect
- Time: Approximately 1 hour (including baking and cooling)
- Difficulty: Easy
Before You Begin
Before you start, ensure all your ingredients are at room temperature. Preheat your oven to 350°F and prepare your baking pan by greasing and lining it with parchment paper. This will make removing the cake a breeze.
Ingredients You’ll Need
| For the cake |
|---|
| ▢2 ½ cups (350 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for appropriate blends) |
| ▢1 ¼ teaspoons xanthan gum, omit if your blend already contains it |
| ▢1 ½ teaspoons baking soda |
| ▢½ teaspoon baking powder |
| ▢½ teaspoon kosher salt |
| ▢2 teaspoons ground cinnamon |
| ▢2 teaspoons ground ginger |
| ▢½ cup (100 g) granulated sugar |
| ▢½ cup (109 g) packed light brown sugar |
| ▢2 tablespoons (42 g) unsulphured molasses |
| ▢6 tablespoons (126 g) pure maple syrup |
| ▢4 tablespoons (84 g) honey |
| ▢8 tablespoons (112 g) unsalted butter, melted and cooled |
| ▢1 (50 g (weighed out of shell)) egg, at room temperature, beaten |
| ▢1 cup (8 fluid ounces) warm water |
| ▢2 tablespoons (28 g) neutral oil, (vegetable, canola, grapeseed, etc.) |
| For the cream cheese glaze |
| ▢1 cup (115 g) confectioners’ sugar |
| ▢2 ounces cream cheese, at room temperature |
| ▢¼ teaspoon lukewarm water, plus more by the drop |
Step-by-Step Guide
- Preheat your oven to 350°F. Grease and line an 8-inch square baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon, ginger, and granulated sugar. Whisk to combine well.
- Add the brown sugar and mix to combine, breaking up any lumps.
- Create a well in the center of the dry ingredients and add the molasses, maple syrup, honey, butter, egg, water, and oil. Mix to combine well. The batter will be thick.
- Pour the batter into the prepared pan, and smooth the top with a moistened spatula.
- Place the pan in the center of the preheated oven. Bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (40 to 50 minutes).
- Remove the pan from the oven and allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake is cooling, make the cream cheese glaze. In a small bowl, place the confectioners’ sugar, cream cheese, and 1/4 teaspoon of lukewarm water. Mix until a very thick paste forms. Add more water by the drop, mixing to combine well after each addition, until you have a thickly pourable glaze.
- When the cake is cool, slice into squares and serve with a dollop of cream cheese glaze.
Pointers for Perfection & How to Store
For the best results, ensure your ingredients are measured accurately. Store the Gluten Free Gingerbread Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
If you enjoyed this recipe, you might also love our Gluten Free Lemon Brownies Recipe.
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Gluten Free Gingerbread Cake
- Total Time: 1 hour
- Yield: 16 squares 1x
- Diet: Gluten Free
Description
This Gluten-Free Gingerbread Cake is the ultimate holiday comfort food. It is dark, moist, and deeply spiced with ginger, cinnamon, and cloves, featuring the rich, robust flavor of molasses. Unlike dry gluten-free cakes, this recipe uses hot water in the batter to ensure a tender, velvety crumb. It smells like Christmas while baking and tastes even better the next day.
Ingredients
— Dry Ingredients —
2 ¼ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
— Wet Ingredients —
½ cup unsalted butter, softened
½ cup packed dark brown sugar
1 large egg, room temperature
1 cup unsulphured molasses (do not use blackstrap)
1 teaspoon vanilla extract
1 cup hot water (carefully heated to near boiling)
— Optional Toppings —
Powdered sugar for dusting
Whipped cream or lemon curd
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan heavily with butter or non-stick spray and line the bottom with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
3. Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and creamy (about 2-3 minutes).
4. Add Wet Ingredients: Beat in the egg and vanilla extract. Then, pour in the molasses and mix until combined. The mixture may look slightly curdled or separated—this is normal.
5. Combine: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated and thick.
6. Add Hot Water: Carefully pour in the hot water. Whisk gently by hand or on the lowest speed until the batter is smooth and shiny. The batter will be thin; do not worry.
7. Bake: Pour the batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool: Allow the cake to cool in the pan for at least 30 minutes. It is very delicate while hot. Slice into squares directly in the pan or invert onto a rack once completely cool.
9. Serve: Dust with powdered sugar or serve warm with a dollop of whipped cream.
Notes
Molasses: The type of molasses matters significantly. Use ‘unsulphured’ or ‘grandmother’s’ molasses. Avoid ‘blackstrap’ molasses as it is too bitter and less sweet.
Hot Water: This is a classic gingerbread technique. The heat helps activate the baking soda and melts the molasses into the flour, creating a superior moist texture.
Flour Blend: Use a high-quality measure-for-measure blend. If your blend does not have xanthan gum, add 1 teaspoon to the dry ingredients.
Storage: This cake stays moist for days. Store covered at room temperature for up to 4 days.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American / British
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 22
- Sodium: 180
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Your Burning Questions Answered!
- Can I use a different flour blend?
- Yes, but ensure it’s a 1:1 gluten-free flour blend for best results.
- Can I make this cake ahead of time?
- Absolutely! It tastes even better the next day as the flavors meld together.
Can I substitute the molasses?
Molasses is key for the gingerbread flavor, but you can try using dark corn syrup in a pinch.
Dig In & Enjoy!
This Gluten Free Gingerbread Cake is a delightful treat that brings warmth and comfort to any gathering. Whether you’re celebrating the holidays or just craving a cozy dessert, this cake is sure to impress. For more delicious ideas, follow me on Pinterest.