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.
