Gluten-Free Gingerbread Cake
GF Gingerbread Cake is super easy to make and delicious! The cake is very moist and you can serve it plain, with cream cheese frosting, or dust it with powdered sugar.
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About this recipe
Gingerbread Cake is very moist, perfectly spiced, and delicious. It’s super easy and quick to make. Ideal to add to your gluten-free easy cake list.
You can serve it plain, with cream cheese frosting, whipped cream, dusted with powdered sugar, and so on. Perfect for any moment of the day, and it freezes very well.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter softened.
- Molasses: not blackstrap.
- Egg: room temperature egg is better.
- Spices: ground cinnamon, ground ginger, and ground cloves.
How to make GF Gingerbread Cake
Preheat the oven to 350°F (180°C). Lightly grease a 9-inch square baking pan.
Whisk the gluten-free all-purpose flour, baking soda, salt, ground cinnamon, ginger, and cloves in a medium bowl.
In a large bowl, cream the butter with the sugar with an electric mixer until light and smooth. Beat in the egg and then the molasses. Mix well.
Add the sifted dry ingredients into the molasses mixture and mix with a rubber spatula until well incorporated.
Add the hot water and mix well. Pour the mixture into the prepared pan.
Bake for 30 minutes or until cooked. To know if it’s ready, insert a toothpick in the center of the cake; it should come out clean.
Let cool before removing.
When completely cooled, spread the cream cheese frosting on top or dust the cake with powdered sugar. Optional.
Storing
Store the cake covered at room temperature for 3 days or in the refrigerator for up to a week. If the cake is frosted, store it in the refrigerator.
You can freeze the cake in an air-tight container or freezer bag.
Serving options
- Plain: leave the cake plain, and it is delicious too.
- Cream Cheese Frosting: the moist and perfectly spiced cake pairs very well with a smooth cream cheese frosting that adds richness.
- Powdered sugar: dust the cake with powdered sugar.
- Whipped cream: another option that adds creaminess to the cake and pairs very well with the molasses flavor.
- Ice cream: serve the cake with a scoop of vanilla ice cream.
For more related recipes
Gingerbread Cake (Gluten-Free)
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg room temperature
- 2/3 cup molasses not blackstrap
- 2 1/2 cup gluten-free all-purpose flour
- 1 1/2 teaspoons baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 cup hot water
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch square baking pan.
- Whisk the gluten-free all-purpose flour, baking soda, salt, ground cinnamon, ginger, and cloves in a medium bowl.
- In a large bowl, cream the butter with the sugar with an electric mixer until light and smooth. Beat in the egg and then the molasses. Mix well.
- Add the sifted dry ingredients into the molasses mixture and mix with a rubber spatula until well incorporated.
- Add the hot water and mix well. Pour the mixture into the prepared pan.
- Bake for 30 minutes or until cooked. To know if it’s ready, insert a toothpick in the center of the cake; it should come out clean.
- Let cool before removing.
- When completely cooled, spread the cream cheese frosting on top or dust the cake with powdered sugar. Optional.
