This Gluten Free Gingerbread Cake brings all the warm spices and cozy flavors I crave during the colder months—but without any gluten. It’s moist, rich, and perfectly spiced with ginger, cinnamon, and cloves. Whether I’m baking it for a holiday get-together or just want a slice with my afternoon tea, this cake always hits the spot.
Why I Love This Recipe
I love this recipe because it proves that going gluten free doesn’t mean giving up on texture or flavor. The cake is tender and dense in the best way, with that signature gingerbread taste I expect from a classic version. It fills the kitchen with the most comforting aroma while baking, and it’s easy to dress up with a dusting of powdered sugar or a dollop of whipped cream.
Ingredients
- 1½ cups gluten free all-purpose flour (with xanthan gum if needed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup brown sugar, packed
- ½ cup unsulphured molasses
- ½ cup unsweetened applesauce
- ½ cup milk (dairy or non-dairy)
- ⅓ cup neutral oil (like canola or avocado oil)
- 1 large egg
- 1 teaspoon vanilla extract
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I preheat my oven to 350°F and lightly grease an 8×8-inch square baking pan or line it with parchment paper.
- In a medium bowl, I whisk together the gluten free flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate large bowl, I combine the brown sugar, molasses, applesauce, milk, oil, egg, and vanilla. I mix until everything is smooth.
- I slowly add the dry ingredients to the wet mixture, stirring just until combined. I try not to overmix to keep the texture soft.
- I pour the batter into the prepared pan and smooth out the top.
- I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- I let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
- Servings: 9 squares
- Prep Time: 10 minutes
- Bake Time: 30–35 minutes
- Total Time: 45 minutes
Variations
- Add a glaze: I drizzle a simple vanilla or lemon glaze over the top for extra sweetness.
- Top with whipped cream or coconut whip: A fluffy topping makes it even more special.
- Make it dairy free: I use almond milk or oat milk in place of regular milk.
- Boost the spice: I add a pinch of nutmeg or cardamom for a deeper flavor profile.
- Mix in chopped nuts or raisins: Walnuts or golden raisins give it great texture and a little extra flair.
Storage/Reheating
I store leftovers covered at room temperature for up to 3 days, or in the fridge for up to 5 days. To keep it moist, I wrap individual slices in plastic wrap or keep them in an airtight container. It reheats beautifully in the microwave for about 15–20 seconds per slice. I’ve also frozen slices for up to 2 months—just thaw and enjoy.
FAQs
Can I use almond flour or coconut flour instead?
This recipe works best with a gluten free all-purpose flour blend. Almond or coconut flour behaves very differently and would need a completely different ratio and liquid balance.
Is this cake spicy?
It has that classic warm gingerbread flavor—spiced but not overpowering. I can always adjust the spices to taste if I want it milder or bolder.
Can I make this vegan?
Yes! I use a flax egg (1 tablespoon ground flax + 3 tablespoons water) and non-dairy milk. The applesauce already helps keep it moist and egg-free friendly.
Can I bake this in a loaf pan?
Yes, I’ve made it in a loaf pan before. I just extend the bake time to about 40–45 minutes and check with a toothpick for doneness.
What should I serve with gingerbread cake?
I love serving it with a dusting of powdered sugar, whipped cream, or vanilla ice cream. A drizzle of warm caramel sauce is also amazing.
Conclusion
Gluten Free Gingerbread Cake is one of those desserts that feels like a warm hug. It’s rich, tender, and full of cozy spice, all without a trace of gluten. Whether I’m serving it during the holidays or baking it just because, it’s always a comforting favorite that brings smiles to the table.
Print
Gluten Free Gingerbread Cake
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Gingerbread Cake is moist, warmly spiced, and irresistibly cozy—perfect for chilly days and holiday gatherings. Made with gluten free flour, molasses, and a blend of ginger, cinnamon, and cloves, it’s a classic seasonal dessert that doesn’t sacrifice flavor or texture. Enjoy it with a dusting of powdered sugar or a dollop of whipped cream for a simple yet satisfying treat.
Ingredients
- 1½ cups gluten free all-purpose flour (with xanthan gum if needed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup brown sugar, packed
- ½ cup unsulphured molasses
- ½ cup unsweetened applesauce
- ½ cup milk (dairy or non-dairy)
- ⅓ cup neutral oil (canola or avocado oil)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the gluten free flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a large bowl, whisk together brown sugar, molasses, applesauce, milk, oil, egg, and vanilla until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined. Don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Dairy-free option: Use almond, oat, or soy milk.
- Add a glaze: Try a light vanilla or lemon glaze for added sweetness.
- Serve it topped: With whipped cream, coconut whip, or a scoop of vanilla ice cream.
- Extra spice: Add a pinch of nutmeg or cardamom for more depth.
- Texture boost: Mix in chopped walnuts or golden raisins for variety.
- Storage: Keep at room temp (3 days) or refrigerated (5 days). Freeze slices up to 2 months.
Your email address will not be published. Required fields are marked *