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!
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Why this simple gluten free gingerbread cake recipe is the best
I first developed the recipe for this gluten free gingerbread cake way, way back in 2011. All these years later, the 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, at first glance it might seem a bit long. But this is one of those dump-'em-in one after the other recipes, with the batter made in one large bowl. You don't even have to mix the wet ingredients together with the dry until everything has been added.
The recipe calls for 2 full teaspoons of each ground cinnamon and ground ginger. But the spices are perfectly balanced with honey, maple syrup, and molasses.
The batter is quite thick, and relatively sticky from all the liquid sugars. A moistened spatula is all it takes to spread it into an even layer in a lined baking pan.
An 8-inch square pan makes a very thick cake, which I really love. But it does take longer to bake. If the center jiggles at all, the cake most definitely is not done.
You may find you have to continue baking past the 40-minute mark until a cake tester comes out with no more than a few moist crumbs attached. If you're the impatient type, you can bake the cake in a 9-inch square pan, and it should be done in about 35 minutes.
How to make the rich cream cheese glaze
This recipe includes a sub-recipe for a cream cheese glaze, which is what you see on the slice above. It's not cream cheese frosting, which is like buttercream but with cream cheese in place of some butter.
This is a rich confectioners' sugar glaze. The glaze is made by adding a bit of cream cheese to confectioners' sugar, then thinning it with some water (or you could use milk) until you reach the proper consistency.
You want the glaze to be thickly pourable. If you make it thick enough, you can easily spread it, too. I like to serve it with each slice, rather than adding it to the top of the cake when it's whole.
If you look closely, you'll also find some tiny flecks in the glaze. That's some vanilla bean seeds that I added, but it's mostly because they look gorgeous in photosโespecially with a bright white glaze that tends to look too white.
Does this gluten free gingerbread cake freeze well?
Well, it freezes successfully, but it's not really my favorite cake to make ahead of time and freeze for later use. The crumb is so moist it's almost sticky, for lack of a better word.
Because of that crumb, it's the type of cake that sticks to your fingers if you touch the top once it's cool. You know the kind?
Because of that amazing texture, I find that it's very hard to wrap tightly and freeze without damaging the cake. If you were to cool the cake completely, then wrap it to freeze it, even the best plastic wrap is likely to stick to the cake when you remove it.
But if appearances don't matter that much to you, or you know that you plan to slather the cake with the cream cheese glaze, then freezing it is fine. The taste will be spot-on.
Gluten free gingerbread cake: ingredient substitution suggestions
Gluten free dairy free gingerbread cake
If you can't have dairy, try vegan butter in place of butter in the cake batter. My favorite brands are Melt and Miyoko's Kitchen.
I also think that virgin coconut oil, the kind that's solid at room temperature, would work, although the taste may suffer a bit. Do not replace the butter with a neutral oil. You do need the extra 2 tablespoons of oil, but you should not make the cake with 8 more tablespoons of oil in place of butter.
In place of dairy in the glaze, you can use a simple sugar glaze, or use your favorite non-dairy cream cheese. I personally do not have a favorite nondairy cream cheese, since I have never tried one that actually captures the lovely slightly-tangy, rich and creamy essence of cream cheese.
Gluten free egg free gingerbread cake
There's only 1 egg in the whole, generously sized cake. You can probably replace it with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) would most likely work well.
Can you replace any of the sugars in this gluten free cake recipe?
I do not recommend attempting to make this cake with sugar alternatives. There are way too many sugars, and sugar is not only a sweetener. Sugar also provides bulk, and tenderizing to baked goods.
There are so many types of sugar in this cake, and yes, they're all essential to total recipe success. They're all well-balanced, and produce not only the right texture, but the right balance of flavors.
Molasses has a similar consistency to honey, but the flavor is very different. You can replace the molasses with honey, if you're willing to sacrifice taste. You should not replace the honey with more molasses, since the taste will be overpowering.
Pure maple syrup has much more liquid in it than molasses or honey, and a more mild, subtle taste. You cannot replace it with either molasses or honey without adding a bit more water. I'm afraid I do not know how much, so I can't offer any guidance. It would take trial and error.
Brown sugar is nothing more than refined granulated sugar with some molasses added. You might be able to use all granulated sugar in place of the combination of granulated and light brown sugar, and add a bit more molasses. I would add 1 teaspoon unsulphured molasses.
How to make gluten free gingerbread cake, step by step
Gluten Free Gingerbread Cake Recipe
Ingredients
For the cake
- 2 ยฝ cups (350 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- 1 ยผ teaspoons xanthan gum omit if your blend already contains it
- 1 ยฝ teaspoons baking soda
- ยฝ teaspoon baking powder
- ยฝ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ยฝ cup (100 g) granulated sugar
- ยฝ 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 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 cup (8 fluid ounces) warm water
- 2 tablespoons (28 g) neutral oil (vegetable, canola, grapeseed, etc.)
For the cream cheese glaze
- 1 cup (115 g) confectionersโ sugar
- 2 ounces cream cheese at room temperature
- ยผ teaspoon lukewarm water plus more by the drop
Instructions
Make the cake.
- Preheat your oven to 350ยฐF. Grease and line an 8-inch square baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon, ginger, and granulated sugar. Whisk to combine well.
- Add the brown sugar and mix to combine, breaking up any lumps.
- Create a well in the center of the dry ingredients and add the molasses, maple syrup, honey, butter, egg, water, and oil, and mix to combine well. The batter will be thick.
- Pour the batter into the prepared pan, and smooth the top with a moistened spatula.
- Place the pan in the center of the preheated oven. Bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (40 to 50 minutes).
- Remove the pan from the oven and allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Make the glaze.
- While the cake is cooling, make the cream cheese glaze. In a small bowl, place the confectionersโ sugar, cream cheese, and 1/4 teaspoon of lukewarm water.
- Mix until a very thick paste forms. Add more water by the drop, mixing to combine well after each addition, until you have a thickly pourable glaze.
- When the cake is cool, slice into squares and serve with a dollop of cream cheese glaze.
Notes
Nutrition
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Hi, Iโm Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that arenโt good enough to justify the price. At Gluten Free on a Shoestring, โgood, for gluten freeโ just isnโt good enough! Come visit my bio!
Nancy P. Foster says
One of the best gingerbread recipes I have ever had. My husband and son don’t have to eat gluten free and they love it! My son said he could eat a piece the size of a brick. Thanks, Nicole!
Nicole Hunn says
I love that, Nancy. The size of a brick. That is just so adorable to me!
Holly says
oh my this is devine! My son has severe food allergies, since we tested him at 15 months., now 8. I bake alot, but not for him, since he’s Gluten free, dairy free, egg free, nut free. He has been asking for more bread recipes, I made GL dinner rolls for him last week. He liked them, but I could tell they were Gluten Free. This recipe is easy to follow, my only substitution was organic earth balance for the butter and I did use the 1 egg. I like it, he loves it. First recipe I’ve made where you can’t tell it’s GF, probably due to all the flavoring’s and spices. Great job on this recipe! (Although, personally I would have added more spices, but not for my son, he likes your recipe).
Nicole Hunn says
So glad you were able to make it safe for your son, Holly!
Jill Johnston says
I love a well flavoured gingerbread and am looking forward to making this soon. Have you ever tried a north England version of gingerbread called Parkin? It has a good amount of slightly pulverized rolled oats in it which gives it a wonderful chewy texture. We traditionally had it to celebrate Guy Fawkes Day on Nov 5.
Nicole Hunn says
No, I haven’t ever heard of that, Jill, but it sounds really interesting!
Janet T says
Hi Nicole. Wanted you to know I’ll be thinking about you today and praying for a great result on your tests. You are a little bright spot in my day whenever a post comes my way. Your dedication and knowledge always make the best recipes. I always come to you for GF! Many many good thoughts! OH! and I’ll be making your gingerbread for my mom’s 94th birthday on Wed!
Nicole Hunn says
Thank you so much for the kind words, Janet! I just got back from the doctor, and I’m all clear!! Thank you again so much. Get your regular mammograms!! That’s so lovely about your mom’s birthday. I’m honored!!
Pat Chieffo says
Nicole,
?Fingers crossed for a good Mammogram report!
Nicole Hunn says
Thanks, Pat! I will be fine one way or another. I wanted to share some perspective and give a little PSA to get regular mammograms because early detection saves lives. I think it will save mine!
Sandy says
Looking forward to making this! I often make a breakfast out of pie or a snacking cake by topping it off with plain yogurt and a few walnuts or pecans. :)
Nicole Hunn says
That sounds delicious, Sandy! I think this would be awesome with some plain yogurt. I think that about most things, though. :)
Jan says
Accidentally forgot to add the egg and it turned out just as pictured! Moist and sweet enough without frosting. Loved it.
Julie L says
Oh yay! ?????? Let the baking Olympics begin! I just uncovered your cranberry cornbread recipe from last autumn but I’ll have to bump this “perfect balance of spice” with cream cheese glaze (swoon!) little cake to the top of the list.
Thank you, Nicole!
Kathleen Craun says
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 says
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.
Rebecca Sherrin says
Nicole – I need to make this vegan as well. Could I replace the butter with Crisco and the egg with something else too? The holidays are complicated with multiple food needs. Thanks for any tips.
– Becky
Heather Olson says
I’m not Nicole, but I just did this today. I substituted the butter for coconut oil, used a flax egg, and decreased the water by half (because I’ve had trouble with recipes being too runny with those two substitutions, so I just add enough to get the right consistency in the batter.)
DCP says
Hi Nicole, just want you to know I love your blog and ‘steal’ recipes all the time, BUT I feel ok about it since I JUST BOUGHT Little Bites!!!!!! I already bought Bakes Bread and my step daughter has your first book ( : Thank you Thank you Thank you I think you are amazing to do what seems like ENDLESS testing and research.
?? I do have 2 questions…..1:why do you seem to prefer Better Batter over Cup 4 Cup…..BECAUSE OF COURSE I made 10 cups of your C4C GF flour….and it’s a lot of work to create those babies!!! I end up with these fine flours all over my island. 2:Do you have a tip for combining the flours without the flour dust clouds??
I come up as DCP, but I’m Dori, nice to meet you ( :
Looking forward to Thanksgiving with all your wonderful recipes!!!!
Billie says
Would it work to cook in a Bundt pan?
Nancy says
I can’t wait to make this, I love anything ginger! My husband does not so I guess I’ll have to eat the whole thing myself.
Nicole Hunn says
It’s not spicy, though, Nancy. It really has just the right balance. You might convert him!
Kristina @ MsModify says
This cake is screaming my name! I love that it’s simple to make with easy to find ingredients!
Julia says
Just made this cake- it is SO good! It is very light and has just the right amount of spices. Thank you Nicole for another awesome recipe. Now. must. try. not. eat. the. whole. thing. mylself :)