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    Home » Recipes » Cakes

    Gluten Free Gingerbread Cake

    Published: Nov 23, 2020 · Modified: Oct 2, 2021 by Flavor Walk · This post may contain affiliate links · 1 Comment

    Thanks for sharing this recipe!

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    Jump to Recipe - Print Recipe
    A slice of gluten free gingerbread cake, topped with whipped topping, on a small white plate with more cake in the background and a red and white text overlay near the top.

    This tender, spicy, Gluten Free Gingerbread Cake is a tasty combination of ginger, cinnamon and molasses.  To dress up this basic cake, try adding a scoop of vanilla ice cream, or a dollop of sweetened whipped topping.

    If you enjoy flavorful fall spices and molasses, you’ll want to try my Gluten Free Molasses Cookies.  My Gluten Free Ginger Snaps are also a must try!  

    A piece of gluten free gingerbread cake, topped with whipped topping, and a fork on a small white plate. Additional forks, plates, and cake in the background.

    What is it about gingerbread that’s so wistful and comforting?  Is it the deep rich flavor?  How about the warm memories it conjures up?  There’s something about biting into a gingerbread dessert that makes you feel warm and cozy.  

    This Gluten Free Gingerbread Cake is a simple one-layer cake that I think you’ll want to add to your baking collection.  There’s no need to stack multiple layers or spend time frosting the cake.

    The gingerbread cake is quick and easy to make and has a deliciously intense flavor from the combination of ginger, cinnamon, and molasses.  The texture of the cake is both tender and dense.

    This cake is just gingerbread, pure and simple.  If you want, you can embellish the top with a sprinkling of powdered sugar, a little ice cream, or some sweetened whipped cream.  Note:  As you can see by the photos, my choice of toppings was whipped cream.

    (This post contains affiliate links. Read my disclosure policy here.)

    How to Make Gingerbread Cake

    Preheat your oven to 350° F.  Generously grease a 9-inch square baking pan.

    In a medium mixing bowl, whisk together gluten free flour, baking powder, ginger, cinnamon, and baking soda until combined (photo 1).

    In a large mixing bowl, beat the butter, brown sugar, and molasses with an electric mixer on medium speed until well combined.

    Add egg and vanilla and beat until combined (photo 2).

    Process shots 1-4 for making gluten free gingerbread cake

    Add half the flour mixture and stir until combined. Then add half the boiling water and stir until combined (photos 3 & 4).

    Repeat with the remaining flour mixture and boiling water, stirring after each addition until combined (photos 5 & 6).

    Process shots 5-8 for making gluten free gingerbread cake.

    Transfer the cake batter to the prepared pan and smooth the top with a rubber spatula (photo 7).

    Bake at 350°, for 36-40 minutes, or until a wooden pick inserted in the middle comes out clean (photo 8).

    Allow the cake to cool in the pan, on a wire rack, for 10 minutes.  Invert the cake onto the wire rack to cool completely.

    Serve unadorned, or top with a scoop of vanilla ice cream or dollop of sweetened whipped topping.

    Overhead view of a slice of gluten free gingerbread cake, topped with whipped topping, and a fork on a small white plate sitting on a red and white striped kitchen towel. Additional forks, plates, and cake in the background.

    Baker’s Tips

    • Generously grease the bottom, sides, and corners of your baking pan.  When you remove the cake from the pan you don’t want to leave behind any part of the tasty cake.
    • Check the ingredients of your gluten free flour blend for xanthan gum.  If the brand you’re using doesn’t contain xanthan gum, try adding ½ teaspoon.  I used Bob’s Red Mill 1 to 1, which contains xanthan gum, when making this gingerbread cake.
    • Be careful not to overbake the cake.  Check the cake at about 36 minutes to see if it’s done.  Oven temperatures vary and you may need more or less time for the cake to finish baking.

    Can I Freeze Gluten Free Gingerbread Cake?

    This gingerbread cake freezes really well.  Allow the cake to cool completely before preparing it for the freezer.

    If you want to freeze the entire cake, wrap it tightly in plastic wrap and then in foil.  To freeze individual slices, wrap with plastic wrap and place in a freezer-safe bag.

    Allow the gingerbread cake to thaw on the counter for a couple of hours before enjoying.

    Close up view of a slice of gluten free gingerbread cake, topped with whipped topping, on a small white plate with additional cake, plates, and forks in the background.

    This gluten free cake is packed with fall flavors.  If you enjoy the taste of gingerbread, you need to try this recipe.  Happy Baking!

    More Gluten Free Dessert Recipes to Try!

    • Gluten Free Lemon Bars
    • Gluten Free Peanut Butter Brownies
    • Gluten Free Pumpkin Bars
    • Gluten Free Chocolate Chip Crumb Cake
    • Gluten Free Apple Dessert
    • Gluten Free Chocolate Zucchini Cake

    If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

    You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

    Recipe

    Close up view of a slice of gluten free gingerbread cake, topped with whipped topping, on a small white plate with additional cake, plates, and forks in the background.

    Gluten Free Gingerbread Cake

    Connie @ Flavor Walk
    This tender, spicy, gingerbread cake is a tasty combination of ginger, cinnamon and molasses.  To dress up this basic cake, try adding a scoop of vanilla ice cream, or a dollop of sweetened whipped topping.
    4.75 from 4 votes
    Print Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Dessert, Snack
    Cuisine American, Gluten free
    Servings 12 slices
    Calories 276 kcal

    Ingredients
      

    • 2 ½ cups gluten free flour blend
    • 2 teaspoons baking powder
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1 ½ teaspoons baking soda
    • ½ cup unsalted butter, softened
    • ½ cup brown sugar, firmly packed
    • 1 cup molasses
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup boiling water

    Instructions
     

    • Preheat oven to 350° F. Generously grease a 9-inch square baking pan.
    • In a medium mixing bowl, whisk together gluten free flour, baking powder, ginger, cinnamon, and baking soda until combined.
    • In a large mixing bowl, beat the butter, brown sugar, and molasses with an electric mixer on medium speed until well combined.
    • Beat in egg and vanilla until combined.
    • Add half the flour mixture and stir until combined. Then add half the boiling water and stir until combined. Repeat with the remaining flour mixture and boiling water, stirring after addition until combined.
    • Transfer the cake batter to the prepared pan and smooth the top with a rubber spatula.
    • Bake at 350°, 36-40 minutes, or until a wooden pick inserted in the middle comes out clean.
    • Allow the cake to cool in the pan, on a wire rack, for 10 minutes. Invert the cake onto the wire rack to cool completely.

    Notes

    • Generously grease the bottom, sides, and corners of your baking pan.  When you remove the cake from the pan you don’t want to leave behind any part of the tasty cake.
    • Check the ingredients of your gluten free flour blend for xanthan gum.  If the brand you’re using doesn’t contain xanthan gum, try adding ½ teaspoon.  I used Bob’s Red Mill 1 to 1, which contains xanthan gum, when making this gingerbread cake.
    • Be careful not to overbake the cake.  Check the cake at about 36 minutes to see if it’s done.  Oven temperatures vary and you may need more or less time for the cake to finish baking.

    Nutrition

    Serving: 1sliceCalories: 276kcalCarbohydrates: 49gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 36mgSodium: 225mgPotassium: 501mgFiber: 3gSugar: 31gVitamin A: 259IUCalcium: 117mgIron: 2mg

    Nutrition Disclaimer

    Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

    A piece of gluten free gingerbread cake topped with whipped topping and a fork on a small white plate with more cake in the background and a white and black text overlay near the top.

    Recipe adapted from McCormick.

    More Cake Recipes

    • A slice of gluten free blueberry cake on a small white plate with more cake in the background.
      Gluten Free Blueberry Cake
    • A serving of gluten free apple crumb cake and a fork on a small white plate.
      Gluten Free Apple Crumb Cake
    • A slice of gluten free banana cake with cream cheese frosting on a white dessert plate.
      Gluten Free Banana Cake with Cream Cheese Frosting
    • Overhead view of a gluten free icebox cake on a clear glass cake stand.
      Old-Fashioned Chocolate Icebox Cake

    Thanks for sharing this recipe!

    • 53

    Reader Interactions

    Comments

    1. Toon says

      June 12, 2021 at 3:48 am

      I am a big fan of gingerbread! Never tried to make a gluten free version though. But I will try it!

      Reply

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