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!
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).
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).
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.
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.
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
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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.
- 2 1/2 cups gluten free flour blend
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, firmly packed
- 1 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup boiling water
-
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.
- 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.
Recipe adapted from McCormick.
I am a big fan of gingerbread! Never tried to make a gluten free version though. But I will try it!