Imagine pulling a cake from the oven that fills your entire kitchen with the warm, soul-warming aroma of molasses, ginger, and cinnamon. That is the magic of this gluten free gingerbread cake. It’s a deeply moist, tender crumb cake with that classic, spiced flavor we all love, and I promise, no one will guess it’s gluten-free.
Enjoy the perfect slice of spice with this one-bowl gluten free gingerbread cake. It’s irresistibly moist, tender, and packed with holiday flavor, making it an effortless snack or dessert for any occasion.
WHY THIS GLUTEN FREE GINGERBREAD CAKE IS A MUST-MAKE
This gluten free gingerbread cake works beautifully for several key reasons.
- First, the blend of gluten-free flours creates a structure that is both soft and sturdy, avoiding the dreaded grittiness or crumbliness that can sometimes happen.
- You will love this cake because it is incredibly simple to make, requiring just one bowl for minimal cleanup.
- Furthermore, the flavor actually improves overnight, making it a fantastic make-ahead dessert.
- Finally, the warm spices and rich molasses create a perfectly balanced cake that is not too sweet but deeply satisfying.
GLUTEN FREE GINGERBREAD CAKE
- Total Time: 55 minutes
- Yield: 9 servings 1x
Description
A moist and warmly spiced gluten-free gingerbread cake with deep molasses flavor and a tender crumb perfect for holiday gatherings or cozy winter desserts.
Ingredients
- 1 1/2 cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 cup (100g) brown sugar
- 1/2 cup (120ml) molasses
- 1/2 cup (120ml) hot water
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1/2 cup (120ml) milk or dairy-free milk alternative
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- 2. In a medium bowl, whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- 3. In a large bowl, whisk together brown sugar, molasses, hot water, oil, egg, and milk until smooth.
- 4. Gradually add the dry mixture to the wet ingredients, whisking until just combined.
- 5. Pour the batter into the prepared pan and smooth the top.
- 6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 8. Dust with powdered sugar or top with cream cheese frosting before serving.
Notes
- Ensure your gluten-free flour blend includes xanthan gum for structure.
- For dairy-free, use almond or oat milk.
- Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: gingerbread, gluten-free cake, holiday dessert, spiced cake
GATHERING YOUR INGREDIENTS FOR SUCCESS
Using the right ingredients is the first step to creating the perfect gluten free gingerbread cake.
For the Cake:
- Gluten-Free Flour Blend: 2 cups of a good quality 1:1 baking blend. I use one that contains xanthan gum for the best texture.
- Spices: 2 teaspoons ground ginger, 1 ½ teaspoons cinnamon, and ¼ teaspoon cloves. These are non-negotiable for that classic, warm flavor.
- Leavening Agents: 1 teaspoon baking soda and 1 teaspoon baking powder for a good rise.
- Wet Ingredients: ½ cup unsulphured molasses, ½ cup light brown sugar, ½ cup melted coconut oil, 2 large eggs, and 1 cup hot water. The hot water is key for blooming the spices and creating a super moist cake.
For the Optional Glaze:
- Simple Powdered Sugar Glaze: 1 cup powdered sugar, 2-3 tablespoons milk or orange juice, and ½ teaspoon vanilla extract.
THE ESSENTIAL BAKING TOOLS
You likely have everything you need already! Grab a 9-inch square or round baking pan, parchment paper, a large mixing bowl, a whisk, a spatula, and measuring cups and spoons. A simple toothpick is your best friend for testing doneness.
CRAFTING YOUR PERFECT CAKE, STEP-BY-STEP
Let’s walk through the simple process of making this unforgettable gluten free gingerbread cake.
PREPARING THE PAN AND PREHEATING
First, preheat your oven to 350°F. Then, grease your baking pan and line it with parchment paper, leaving some overhang on two sides. This will make lifting the cake out incredibly easy later.
COMBINING THE DRY INGREDIENTS
In your large bowl, whisk together the gluten-free flour blend, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Whisking well at this stage ensures the spices and leavening are evenly distributed throughout your gluten free gingerbread cake.
MIXING THE WET INGREDIENTS
Next, add the molasses, brown sugar, melted coconut oil, and eggs to the dry ingredients. Use your whisk to combine everything until it’s smooth. The batter will be quite thick at this point, which is completely normal.
INCORPORATING THE HOT WATER
Now, carefully pour in the hot water. The batter will thin out significantly and become pourable. This step is what makes the cake so incredibly moist and helps the flavors meld together perfectly.
BAKING TO PERFECTION
Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remember, all ovens vary, so start checking at the 30-minute mark.
COOLING AND GLAZING
Let the cake cool in the pan for at least 20 minutes before using the parchment paper to lift it onto a wire rack to cool completely. Once cool, whisk together the glaze ingredients and drizzle it over the top for a beautiful finish.
MY SECRETS FOR THE ULTIMATE CAKE
Here are my pro-tips for guaranteed success. For the most flavorful gluten free gingerbread cake, use robust, fresh spices. Do not overmix the batter once you add the hot water; just stir until it’s combined. Additionally, let the cake cool completely before glazing, or the glaze will just melt right off. For the cleanest slices, use a hot, wet knife to cut the cake.
DELICIOUS VARIATIONS TO TRY
This recipe is wonderfully adaptable. You can add ½ cup of finely chopped crystallized ginger to the batter for an extra spicy kick. For a festive twist, fold in ½ cup of dairy-free chocolate chips. Alternatively, swap the simple glaze for a creamy lemon glaze to create a stunning flavor contrast.
STORING AND FREEZING YOUR CREATION
Store any leftover gluten free gingerbread cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the unglazed cake, tightly wrapped, for up to 3 months. Just thaw it overnight in the refrigerator before serving.
TROUBLESHOOTING COMMON QUESTIONS
My cake is dense. What happened?
This usually means the batter was overmixed after the flour was added, or your baking powder/soda may be old.
Can I make this dairy-free?
Absolutely! The coconut oil works perfectly, and just use a dairy-free milk in the glaze.
The center sunk a little.
This can happen if the cake is slightly under-baked. Next time, give it a few more minutes in the oven until the toothpick test is perfect.
THE PERFECT WAY TO SERVE GLUTEN FREE GINGERBREAD CAKE
This cake is sublime served slightly warm with a dollop of freshly whipped cream. A scoop of vanilla bean ice cream melting over a slice is also a truly decadent treat. It pairs wonderfully with a hot cup of coffee or tea.
A NOTE ON NUTRITION
This gluten free gingerbread cake is a delightful treat. While it contains sugar and carbohydrates, using a gluten-free flour blend makes it suitable for those with celiac disease or a gluten sensitivity.
MY LOVE AFFAIR WITH GLUTEN FREE GINGERBREAD CAKE
This gluten free gingerbread cake recipe holds a special place in my heart. It was the first dessert I successfully adapted to be gluten-free for my family, and it instantly became our official holiday cake. The smell of it baking is pure nostalgia and joy for me, and I hope it creates the same warm memories for you.
FINAL CHECKLIST BEFORE YOU BAKE
Before you start, quickly confirm: oven is preheated, pan is greased and lined, gluten-free flour blend is confirmed, and spices are measured and ready to go.