Gluten-Free Gingerbread Cake
A moist, tender gingerbread cake that captures the essence of the holidays with warm spices and a rich molasses flavor, all while being gluten-free.
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.
Notes
The cake freezes well. Cut into squares and wrap tightly in plastic before placing in a freezer bag. Thaw on the counter or in the fridge. Reheat in a low oven or microwave for a few seconds.