This Gluten-Free Gingerbread Cake is rich with molasses, cinnamon and ginger. It tastes just like old-fashioned gingerbread cake and makes an elegant holiday breakfast or dessert!
Gingerbread cake is one of my favorite things to make during the holidays. It’s perfect for breakfast, brunch or dessert and is a great easy cake to bring to parties and holiday meals.
This gingerbread cake recipe turns out like old-fashioned traditional gingerbread. It’s rich in ginger and molasses flavor and has a nice crumb and texture. You’d never guess it’s gluten-free!
This gluten-free gingerbread is delicious topped with a cream cheese glaze or simply dusted with powdered sugar. Either way you make it it’s sure to disappear at your holiday gathering!
Ingredients You’ll Need
Gluten-Free gingerbread cake has a few very specific, classic ingredients. I also have some ingredients I include in this gluten-free version to help it turn out perfect every time.
- A high-quality gluten-free 1:1 baking flour: I like to use gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Almond flour: Adding a little almond flour gives this cake richness and flavor. If you’re looking to make this nut-free see the recipe card for instructions. It will still turn out great!
- Ginger + Spices: Ginger, of course, is the main spice in gingerbread! And this recipe has plenty of it. A few other seasonal spices like cinnamon, cloves and nutmeg also round out the flavor.
- Lemon juice: A little lemon juice gives gluten-free baked goods some extra lift and helps the crumb to be tender rather than dense.
- Molasses: A quintessential ingredient in gingerbread! I use easy-to-find unsulphured molasses.
- Hot water: If you look at any classic gingerbread recipe they all use hot water to thin the cake. This gluten-free version uses the same trick!
How to Make Gluten-Free Gingerbread Cake
These how-to numbered pictures match up with the instructions below.
- Mix together the dry ingredients in a bowl.
- Add the butter (or shortening) and sugar to the bowl of a stand mixer. Mix to combine.
- Mix in the molasses, egg and vanilla.
- Gradually add the dry ingredients, 1/2 cup at a time.
- Slowly drizzle in 1 cup of hot water.
- Bake. It will smell amazing!
Once the cake is cooled you can top it with a dusting of powdered sugar for a simple cake or drizzle it with some cream cheese glaze for a more decadent dessert. Either way is delicious!
More Gluten-Free Holiday Recipes:
- Gluten-Free Sticky Toffee Pudding makes a show-stopping holiday dessert.
- Gluten-Free Dinner Rolls – soft, fluffy and the perfect with any holiday meal.
- Gluten-Free Drop-Style Sugar Cookies – festive, chewy and buttery!
- You can find my whole collection of Gluten-Free Holiday Recipes here!
If you make this recipe or have any questions leave me a comment below. I’d love to hear from you!
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Gluten-Free Gingerbread Cake
Ingredients
Dry Ingredients:
- 2 cups gluten-free 1:1 baking flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
Other:
- 1 1/2 cups brown sugar
- 1 stick butter, (8 tablespoons, 1/2 cup)
- 2 eggs
- 2 teaspoons lemon juice
- 1/2 cup molasses
- 1 cup hot water
Cream Cheese Glaze (Optional):
- 1/4 cup butter, softened
- 1/4 cup cream cheese, softened
- 1/2 cup powdered sugar, sifted if needed
- 1-2 tablespoons hot water
Instructions
- Preheat the oven to 350F. Grease a 10 to 12 cup bundt pan.
- In a medium bowl, mix together the dry ingredients. Set aside.
- In the bowl of a stand mixer, add the brown sugar and butter. Mix until light and fluffy, about 2-3 minutes. Add the eggs one at a time beating after each addition. Mix in the lemon juice and molasses. Mix well to combine, scrapping down the sides and bottom of the bowl as needed.
- Add the flour mixture in three additions alternately with the water starting and ending with the flour. Mix until just smooth. Pour the batter into the prepared pan.
- Bake for 50-55 minutes, until a toothpick inserted in the center comes out with, at most, a few moist crumbs. Cool in the pan for 10 minutes before turning out onto a wire rack. Cool completely.
- MAKE THE GLAZE: Using a hand or stand mixer, beat together the butter and cream cheese. Make sure they are both softened so the glaze isn't lumpy. Add the powdered sugar and mix to combine. Thin the mixture with 1-2 tablespoons of hot water. Microwave the glaze for 15 seconds to make to pourable (but not too hot), then drizzle over the cake.
Video
Recipe Notes
RECIPE ORIGINALLY PUBLISH 11/2015. Post updated 11/2019.
Karen says
Thank you! I appreciate ! They are terrific and seasonal. Question: what is the baking temp? I am making this now for a meeting tomorrow and I’m excited to taste. Also I’m assuming I add the lemon juice at the last step? again, thank you!
Erin Collins says
I’m glad you caught those things! I’ve updated the recipe. Bake the cake at 350F and add the lemon juice with the water. Thanks!
colleen says
The second best GF thing I’ve made… This taste great and has super texture which is hard to get when baking GF. Looking forward to trying your other recipes.
I’m not a person who usually bothers to post anything.. I’m impressed!
Erin Collins says
I’m so glad to hear this! Happy you liked it.
Wendi says
Erin
This recipe for GF Gingerbread Cake sounds amazing, but I don’t like using refined sugar. Do you think subbing granulated erythritol and coconut palm sugar would work?
Erin Collins says
Coconut palm sugar might work! I haven’t tried it so I can’t say how it would affect the texture. I don’t work with erythritol often so I’m not sure. Sorry I can’t be of more help with that!
hannah says
Hi, I frequently enjoy your recipes. Question: of I were to make this in a bundt pan, do you think I would need to double it? Thanks!
Karen Farnham says
Hi, I love this recipe. And everyone in my family who tried it loves it too! I’m wondering if this freezes well?
Karen
Chandice Probst says
This is a great recipe for enjoying the full flavors of the holiday season! I love that it isn’t too hard and it always turns out perfectly!
Lori says
What can I sub and have taste good with no egg
Erin Collins says
You could try a flax egg or any other egg substitute!
Laura says
Hi, what size bundt pan should be used? Thanks!
Lisa says
How long will this keep in the refrigerator for?
Erin Collins says
It is best the day it’s made but will keep for for 1-2 days in the refrigerator.
Catherine maxey says
Great flavor and great texture. I used shortening. Bundt pan. I didn’t do the glaze because it’s great without it. Super easy recipe.
Brenda says
Have you ever added fresh or candied ginger to this recipe? We love ginger and would love to do this.
Jennifer says
Two of the seven in our family have to eat gluten free. I made this last week, no icing, King Arthur measure for measure GF flour, and had to come back and leave a comment. This recipe is AMAZING!! Everyone thought this was the best gingerbread they have ever had. The gluten eaters could not believe it was gluten free! Thank you for such a great recipe!
Erin Collins says
I’m so happy to hear you liked it! Glad the whole family could enjoy it 🙂
Alice says
This was an amazing, absolutely scrumptious recipe! I followed it to the “T” and it turned out perfectly! I have been baking gluten-free since 2007 and this is hands down one of the best Bundt cake recipes I have used over the years. Thank you! Thank you! Thank you! It was like a taste of the holidays with every bite!
Erin Collins says
I’m so happy to hear this! Glad you liked the recipe and it turned out well for a seasoned baker like yourself!
Melissa says
I made this and divided the batter between 2 loaf pans because I have a real cute gingerbread loaf pan. It turned out perfect! Only took about 45 minutes to bake.
Erin Collins says
That’s a fun idea! I want a cute gingerbread loaf pan! Glad it turned out for you 🙂
Renee Coursey says
Hi, I just found your site because I was looking for a gingerbread bundt recipe. It looks good and the comments are good. My question is: I just received my new wreath bundt pan. It says that it holds 9 cups. Is that how much your recipe makes? 2nd question: I have read that bundt pans are difficult to work with because sometimes the cake sticks to the pan because of all the nooks and crannies. I have read that you need to oil your pan and use a brush to make sure and get in all those little places. Also some write that you should use flour after you oil the pan. What do you think? Thank you
Erin Collins says
For a very intricate pan I would definitely make sure you oil the nooks and crannies really well. Flouring it will also work well with the recipe and could ensure it comes out of the pan!