Gluten-Free Ginger Sponge Cake

Gluten-Free Ginger Sponge Cake is fluffy and tasty, and the ginger pairs perfectly with the cream cheese frosting. It’s super easy to make, and the recipe for the cake will become a staple of your kitchen.

A portion of ginger sponge cake with cream cheese frosting on a white plate.

About this recipe

Gluten-Free Ginger Sponge Cake is super easy to make!! The cake takes only 6 ingredients and you can end it up with many options. I think that the spices pair perfectly with the sweetness of the cream cheese frosting.

The good thing about this kind of cake is that you can make it in many versions. If you don’t add ground ginger, and cinnamon you will have a classic chocolate cake that pairs with many toppings: chocolate ganache, caramel, buttercream, fruits, etc.

Ginger sponge cake with cream cheese frosting on a white plate.

Ingredients

  • Corn starch: is the main flour of the cake.
  • Cocoa powder: unsweetened cocoa powder.
  • Spices: I used ground cinnamon and ginger.
  • Salt: enhance flavors.
  • Sugar: sometimes I make the cake with white granulated sugar and sometimes with brown sugar.
  • Eggs: room temperature eggs are better. We need them separated.
  • Cream cheese: full-fat cream cheese for a better flavor and consistency.
  • Butter: unsalted softened butter.
  • Vanilla Extract: add flavor
Ginger sponge cake ingredients on a white surface.

How to make gluten-free ginger sponge cake

Preheat the oven to 350F.

Grease an 8” round cake pan (20cm).

Sift and whisk together corn starch, cocoa powder, ground ginger, and cinnamon. Set aside.

In a large bowl beat egg whites until soft peaks form. Gradually add sugar and beat until dissolved. Add the egg yolks and keep beating for 1 minute.

Incorporate the dry ingredients, in three times, with involving movements, with a rubber spatula.

Place the mixture in the prepared pan.

Bake for 15 minutes or until a tester comes out clean. Don’t overcook it, it will be very dry.

Let cool before removing.

For the cream cheese frosting:

Soft the cream cheese with a rubber spatula. Set aside.

In a large bowl, beat softened butter with powdered sugar and vanilla extract until creamy with an electric hand mixer. Add the softened cream cheese and keep beating until getting the desired consistency.

When the cake is completely cool spread the frosting on the top. End it up with grated chocolate (optional).

Ginger sponge cake on parchment paper, bowl with cream cheese frosting, and a spatula.

Variations

If you don’t add the ground ginger and cinnamon, you will have a classic chocolate cake, and is easier to top it. You can top the cake with chocolate ganache, buttercream, peanut butter cream, fruits, etc. You can also add some dried fruits.

A piece of ginger sponge cake bitten with cream cheese frosting on a white plate.

Storing

Store the cake covered in the fridge for up to 5 days. If you didn’t cover it with frosting, you can leave it at room temperature for 3 days.

If you want to freeze it, is better without the frosting, in an air-tight container or freezer bag. The cake freezes very well for up to three months.

A portion of ginger sponge cake with cream cheese frosting on a white plate.

Gluten Free Ginger Sponge Cake

Josefina Almond Yes
Gluten-Free Ginger Sponge Cake is fluffy and tasty, and the ginger pairs perfectly with the cream cheese frosting. It's super easy to make, and the recipe for the cake will become a staple of your kitchen.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Cakes
Servings 10

Ingredients
  

  • 3/4 cup corn starch (80gr)
  • 1/2 cup granulated sugar (100gr)
  • 2 tablespoons cocoa powder (20gr)
  • 3 egg whites
  • 3 egg yolks
  • 3 teaspoon ground ginger
  • 1 teaspoon ground cinnamon

For the cream cheese frosting

  • 90 gr full-fat cream cheese
  • 1 cup and 2 tbsp powdered sugar (150gr)
  • 1/4 cup unsalted butter (55gr)
  • Vanilla extract (optional)

Instructions
 

  • Preheat the oven to 350F.
  • Grease an 8'' round cake pan (20cm).
  • Sift and whisk together corn starch, cocoa powder, ginger, and cinnamon. Set aside.
  • In a large bowl beat egg whites until soft peaks form. Gradually add sugar and beat until dissolved. Add the egg yolks and keep beating for 1 minute.
  • Incorporate the dry ingredients, in three times, with involving movements with a rubber spatula.
  • Place the mixture in the prepared pan.
  • Bake for 15 minutes or until a tester comes out clean. Don't overcook it, it will be very dry.
  • Let cool before removing.

For the cream cheese frosting

  • Soft the cream cheese with a rubber spatula. Set aside.
  • In a large bowl, beat softened butter with powdered sugar and vanilla extract until creamy with a hand mixer. Add the softened cream cheese and keep beating until getting the desired consistency.
  • When the cake is completely cool spread the frosting on the top and end it up with grated chocolate (optional).
Keyword Gluten-free ginger sponge cake



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