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.
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.
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:
- Gluten free chocolate gingerbread cake
- Soft gluten free gingerbread men cookies
- Crispy gluten free gingerbread men cookies
- Spiced holiday gluten free gingerbread muffins