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