Gluten-Free Gingerbread Cake. Cold hands, cozy socks, and a craving for something warmly spiced? That’s my December mood every year. I wanted a cake that tasted like the holidays but wouldn’t dry out or crumble, and that’s how this recipe became my go-to. It’s straightforward, fragrant, and comes out tender every time. If you’re hosting or just need a calm baking project, this one gives you those comforting bakery vibes with minimal fuss. And by the way, it makes your kitchen smell like a hug.
Why this simple gluten free gingerbread cake recipe is the best
I’ve baked a lot of festive cakes, and this one keeps winning. Here’s why: it’s flavorful without being too heavy, it’s perfectly moist, and it truly lets ginger shine without burning your throat. The balance of molasses, cinnamon, and cloves is spot on. Every slice tastes like nostalgia, only gluten free and fuss free.
Texture matters. This batter bakes up soft and springy. I use a quality gluten free all-purpose blend that includes xanthan gum, so it holds together and slices cleanly. One more thing I love: it stays moist for days. If your cakes tend to dry out, this one will surprise you. The molasses and brown sugar lock in moisture, and a splash of oil keeps it tender even after chilling.
It’s also forgiving. No fancy equipment, just a bowl and whisk, and it plays nicely with dairy free swaps. You can serve it plain, dusted with powdered sugar, with a simple vanilla glaze, or topped with whipped cream. If you want more gluten free treats for your holiday table, peek at these delicious gluten free cinnamon rolls for a breakfast treat that feels festive.
“I made this for my family holiday dinner and everyone kept saying it tasted like the gingerbread they grew up with, just softer and so moist. No one guessed it was gluten free.”
I also love that it feels special but not fussy. You can dress it up or keep it casual. And if your schedule is cramped, bake it a day ahead and it’s still dreamy. Truly a weeknight-friendly holiday dessert that delivers on flavor.
How to make gluten free gingerbread cake, step by step
What you’ll need
- Gluten free all-purpose flour blend with xanthan gum
- Baking soda and baking powder
- Ground ginger, cinnamon, and cloves
- Fine sea salt
- Unsulphured molasses
- Brown sugar
- Neutral oil or melted coconut oil
- Eggs
- Milk or dairy free milk
- Vanilla extract
Step by step
Preheat your oven to 350°F. Grease an 8-inch square pan and line it with parchment if you’d like easy lifting.
Whisk the dry stuff. In a medium bowl, combine your gluten free flour, baking soda, baking powder, spices, and salt. Set that aside.
Combine the wet. In a large bowl, whisk molasses, brown sugar, oil, eggs, milk, and vanilla until smooth. If the molasses feels thick, warm it slightly so it blends easier.
Bring them together. Add the dry mix to the wet and whisk just until combined. The batter will be glossy and a bit thick. Do not overmix. Overmixing = tougher cake.
Bake. Pour into the pan, smooth the top, and bake 28 to 34 minutes. Start checking at 26 minutes. It’s done when the center springs back lightly and a toothpick comes out with a few moist crumbs.
Cool. Let it cool in the pan for 10 minutes, then transfer to a rack. Serve warm with a dusting of powdered sugar or a quick glaze.
Pro tip: for a lighter crumb, make sure your spices are fresh. Old spices lose punch and your cake will taste flat. If you’re on a timeline crunch, try something speedy like this cozy pumpkin mug cake to warm up your oven before diving into the main event.
This is where the magic happens: every bite is tender, gently spicy, and not overly sweet. It’s exactly what I want from a Deliciously Moist Gluten-Free Gingerbread Cake for the Holidays.
Gluten free gingerbread cake: ingredient substitution suggestions
We all have different pantries and dietary needs, so here’s what works if you need to swap:
- Flour: Use a trusted gluten free all-purpose blend that includes xanthan gum. If yours does not, add 1/2 teaspoon xanthan per cup of flour. Avoid single-ingredient flours like almond or coconut here.
- Molasses: Use unsulphured molasses for classic flavor. If you’re sensitive to molasses’ strong taste, replace 2 tablespoons with maple syrup for a softer profile.
- Sugar: Brown sugar adds moisture. Coconut sugar works, but the cake may be a touch denser. Aim to measure by weight when possible for consistency.
- Dairy free: Swap milk with almond, oat, or coconut milk. Use a neutral oil or melted coconut oil as your fat. The cake stays moist with these swaps.
- Egg free: Try 2 flax eggs for this batch size. Mix 2 tablespoons ground flaxseed with 5 tablespoons warm water, rest 10 minutes, then add. The texture will be slightly more tender.
- Spice play: If cloves are too bold, reduce by half and bump cinnamon slightly. Add a pinch of nutmeg if you like a rounder spice profile.
- Pan size: If using a 9-inch square pan, start checking 5 to 7 minutes earlier. Thinner batter bakes quicker.
If you’re building a gluten free holiday menu, a creamy make-ahead sweet like this Instant Pot pumpkin cheesecake is a great companion to gingerbread. Different vibe, same cozy spirit.
With these swaps, you’ll still get that classic flavor and the same tender crumb. It’s flexible, which is what we want during a busy season full of guests and preferences. Don’t worry, even with small changes, you’ll land squarely in Deliciously Moist Gluten-Free Gingerbread Cake for the Holidays territory.
Does this gluten free gingerbread cake freeze well?
Yes, it freezes beautifully. I like to cut the fully cooled cake into squares, wrap each one tightly in plastic, then place them in a freezer-safe bag. Label and freeze for up to two months. When you’re ready, thaw on the counter for about an hour or in the fridge overnight. Warm slices in a low oven for 8 to 10 minutes or microwave in short bursts.
Freezing and reheating tips
If you’re freezing the whole cake, wrap it well in a double layer of plastic and a layer of foil to prevent freezer burn. Glaze after thawing, not before. And if you want that fresh-baked aroma again, reheat loosely covered so the top does not dry out. This is one of the reasons I adore this recipe. It’s the kind of bake that lets you get ahead, then enjoy a Deliciously Moist Gluten-Free Gingerbread Cake for the Holidays without last-minute stress.
For easy breakfasts that pull from the freezer too, try gluten free apple pie overnight oats alongside your thawed slice. Cozy on cozy.
What is gingerbread?
Gingerbread is a classic spiced treat made with ginger, warm spices, and usually molasses. It can be a cake, a loaf, or crisp cookies shaped into houses and stars. The flavor is bold yet comforting, and it has roots in European holiday traditions that go way back. What makes gingerbread special is the balance: spicy, naturally sweet from molasses, and rich without feeling heavy.
In cake form, gingerbread is soft and fragrant with a deep color from the molasses. The texture should be tender and moist with a little spring. While wheat flour versions are common, a good gluten free recipe stands shoulder to shoulder with the classics. If you’re exploring more gluten free bakes beyond this, peek at the gluten free recipe collection for more comfort-food favorites that deliver.
When you get it right, every bite tastes like the holidays, no matter the time of year. Honestly, that’s the magic of a truly Deliciously Moist Gluten-Free Gingerbread Cake for the Holidays.
Common Questions
Can I use blackstrap molasses?
It’s stronger and less sweet. I recommend regular unsulphured molasses for balance. If blackstrap is all you have, use a little less and add a tablespoon of maple syrup.
What flour blend works best?
A gluten free all-purpose blend with xanthan gum. If your blend does not include it, add some to help the crumb hold together.
How do I know it’s done?
Look for a springy center and a toothpick that comes out with a few moist crumbs, not wet batter. Also, the edges should pull slightly from the pan.
Can I make it ahead?
Yes. Bake the day before, cover tightly once cool, and glaze before serving. It stays moist and the spices bloom even more by day two.
What can I serve with it?
Whipped cream, vanilla glaze, or a scoop of ice cream. For a savory contrast at the table, these gluten free meatballs round out a holiday spread really well.
Final cozy thoughts and a little nudge to bake
If you’ve been searching for that perfect holiday dessert that’s easy, reliable, and full of warm spice, this is it. The batter comes together in minutes, and the result is a Deliciously Moist Gluten-Free Gingerbread Cake for the Holidays that tastes like comfort and celebration in one bite. If you want to compare techniques or dive deeper into gingerbread basics, this helpful guide, Super Moist Gluten Free Gingerbread Cake | with ginger, cinnamon …, offers great tips too. Take an hour, put on some music, and give your kitchen that sweet, spicy aroma. I can’t wait for you to try it and make it part of your new holiday tradition.
Gluten-Free Gingerbread Cake
Ingredients
Dry Ingredients
- 1 cup Gluten free all-purpose flour blend with xanthan gum Ensure it has xanthan gum for better structure.
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Ground ginger
- 2 tsp Ground cinnamon
- 1/2 tsp Ground cloves Reduce by half if preferred.
- 1/2 tsp Fine sea salt
Wet Ingredients
- 1/2 cup Unsulphured molasses Warm slightly for better blending if thick.
- 1/2 cup Brown sugar
- 1/3 cup Neutral oil or melted coconut oil
- 2 large Eggs Can substitute with flax eggs for egg-free.
- 1/2 cup Milk or dairy free milk Substitute with almond, oat, or coconut milk.
- 1 tsp Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8-inch square pan and line it with parchment if you’d like easy lifting.
- In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, combine molasses, brown sugar, oil, eggs, milk, and vanilla, whisking until smooth.
- Add the dry mix to the wet ingredients and whisk just until combined. The batter will be glossy and thick. Avoid overmixing.
Baking
- Pour the batter into the prepared pan, smoothing the top. Bake for 28 to 34 minutes, checking at 26 minutes. It’s done when the center springs back lightly and a toothpick comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Serving
- Serve warm with a dusting of powdered sugar or a simple glaze.
