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Gluten Free Gingerbread Cake

Gluten Free Gingerbread Cake
Moist and tender gluten free gingerbread cake, perfectly spiced and ready for the holidays or any time at all. Make this easy snack cake in one bowl!

Moist and tender gluten free gingerbread cake, perfectly spiced and ready for the holidays or any time at all. Make this easy snack cake in one bowl!

Moist and tender gluten free gingerbread cake, perfectly spiced and ready for the holidays or any time at all. Make this easy snack cake in one bowl!

I first developed the recipe for this cake way, way back in 2011. Years later, this recipe still works exactly as written. I’m usually a hopeless tinkerer, but this cake is undeniable, just as it is.

If you look at the list of ingredients, you’ll see that it has 2 full teaspoons of each ground cinnamon and ground ginger. But the spices are perfectly balanced with honey, maple syrup and molasses. There’s only 1 egg in the whole, generously sized cake. So if you can’t have eggs, a “chia egg” would most likely work well here.

raw-gingerbread-cake

The batter is quite thick, and relatively sticky from all the liquid sugars. A wet spatula is all it takes to spread it into an even layer in a lined baking pan.

I really prefer to line the baking pan rather than greasing it. A greased pan, with all these sugars, means a cake more likely to burn during baking.

I’m thinking about doing a super quick video showing you how to easily line any shape of baking pan like a pro. It only took me, like, 15 years of lining baking pans to figure out just how simple and effective it can be.

Moist and tender gluten free gingerbread cake, perfectly spiced and ready for the holidays or any time at all. Make this easy snack cake in one bowl!

The rich, moist and fragrant goodness of this gingerbread feels just right for Thanksgiving. Bake this cake while you’re serving a big holiday meal, and your friends and family will be captivated by the smell. Since all you need is one bowl to make the batter, it’s easy to throw together at the last minute.

Looking for more gingerbread recipes? Look no further:

Like this recipe?

Prep time: Cook time: Yield: 1 8-inch square cake

Ingredients

2 1/2 cups (350 g) all-purpose gluten-free flour (I used Better Batter)

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

2 tablespoons (42 g) unsulphured molasses

6 tablespoons (126 g) pure maple syrup

4 tablespoons (84 g) honey

8 tablespoons (112 g) unsalted butter, melted and cooled

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 cup (8 fluid ounces) warm water

2 tablespoons (28 g) vegetable oil

Directions

  • Preheat your oven to 350°F. Grease an 8-inch square baking pan and set it aside.

  • In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well. Add the brown sugar and whisk to combine again, breaking up any lumps.

  • Create a well in the center of the dry ingredients and add the molasses, maple syrup, honey, butter and egg, mixing to combine after each addition. Add the water and oil, and mix well. The batter will be thick.

  • Pour the batter into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about 40 minutes). Remove from the oven and allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.

  • Originally posted on the blog in 2011 (!). Recipe unchanged, photos and text mostly new. 

Love,
Nicole

Comments are closed.

  • Stephanie
    December 22, 2016 at 6:16 PM

    Hi Nicole,
    I just printed out the recipe. I’m very anxious try give it a try. I was wondering if it would be possible to substitute fresh ginger for the ginger powder? I have tons of it on hand and always prefer using fresh. The powder does not have the same taste.
    Thanks

  • Catie
    December 16, 2016 at 12:46 PM

    Hi Nicole,

    So am I correct in thinking you omit the xanthan gum when you make this recipe because the Better Batter flour already contains it? I’m trying out this exact recipe using the Better Batter flour you recommend and want to make sure I get it just right.

    Thanks!

  • Kathleen Craun
    December 14, 2016 at 2:24 PM

    I’m an older baker, of many years, gone gluten free. I made some cookies that called for the maple syrup extract as well as some syrup. I didn’t like the aftertaste. I assume it was the extract. If I didn’t use the maple syrup, could you use water as my old sourdough recipe does? After reading everyone’s response to the recipe, I hesitate changing anything. I also add chopped candy ginger pieces to my old batch. Would it work in this recipe? Kathie Craun

  • Tammy
    December 12, 2016 at 8:58 PM

    I am a seasoned baker who went gluten free just under a year ago. I sort of put my baking on the back burner when I went GF because I was still get used to this new world. I am known for my holiday baking and decided I wanted to get back into the swing of things. I just made this cake (like it’s still cooling on the wire rack), and it is awesome! When I lifted it out of the pan I couldn’t resist breaking off the corner of the cake to taste it. It is soft, moist and tastes amazing. Thank you for your blog! Your recipes are helping me get my baking legs back again.

  • Mrs. Robinson
    December 9, 2016 at 12:56 PM

    Have you tried making this recipe as cupcakes/muffins..? How many did it make?

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