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
Scale
- 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