Gluten-Free Gingerbread Cake

This Gluten-Free Gingerbread Cake has a soft, tender crumb and plenty of classic gingerbread flavor from molasses, ginger, cinnamon, and cloves. The batter comes together with a few simple mixing steps, then goes straight into a square pan. Serve it plain, with powdered sugar, or finish it with the cream cheese frosting for a richer holiday dessert.

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Gluten-free holiday cake

Gingerbread Cake is an easy, old-fashioned dessert with a soft, moist crumb and plenty of classic gingerbread flavor. It comes together quickly and is a simple choice for holiday baking, especially when you want a homemade dessert without a complicated recipe.

The cake is warmly spiced with ginger, cinnamon, and cloves, with molasses adding that deep, rich flavor you expect from gingerbread. A smooth cream cheese frosting makes it extra special, but the cake is also delicious on its own. For another easy holiday treat, try these ginger molasses cookies.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Flour: gluten-free all-purpose flour blend.
• Butter: unsalted butter, softened at room temperature.
• Molasses: not blackstrap.
• Egg: room-temperature egg is better.
• Spices: ground cinnamon, ground ginger, and ground cloves create the classic gingerbread flavor.

How to make gluten-free old-fashioned 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.

Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter and sugar until light and smooth. Add the egg and beat until incorporated, then mix in the molasses.

Add the dry ingredients to the butter mixture and mix with a rubber spatula until incorporated. Add the hot water and mix until the batter is smooth.

Pour the batter into the prepared pan and spread it evenly.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before frosting.

For the cream cheese frosting:

Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, powdered sugar, softened cream cheese, and vanilla extract until smooth and creamy. Chill the frosting for at least 30 minutes before spreading it over the cooled cake.

Once the cake is completely cool, spread the frosting evenly over the top.

Storage

If the cake is unfrosted, keep it covered at room temperature for up to 3 days or refrigerated for up to 5 days. If frosted, store it covered in the refrigerator. You can freeze the cake in an airtight container or freezer bag. For the best texture, freeze it unfrosted and frost it after thawing.

Good to know: baking tips

• Use regular molasses: Blackstrap molasses is much stronger and more bitter, so regular molasses is the better choice here.
• Don’t overmix the batter: Once you add the dry ingredients, mix just until incorporated. Overmixing can make the cake denser instead of soft and tender.
• Cool completely before frosting: The cream cheese frosting will be much easier to spread without melting or sliding.

Make it your own: serving ideas

• Plain: The cake has plenty of gingerbread flavor on its own.
• Cream Cheese Frosting: The tangy frosting works especially well with the molasses and spices.
• Powdered sugar: A simple finish if you want to keep the cake lighter.
• Whipped cream or a scoop of ice cream: A simple option when serving it as dessert.

You might wonder: FAQ

Can I make this gingerbread cake ahead of time? Yes, you can bake the cake in advance and store it covered at room temperature or in the refrigerator. You can also make the frosting ahead of time and frost the cake right before serving.

Can I make this gingerbread cake without the frosting? Yes, you can serve the cake plain or finished with a dusting of powdered sugar.

For more gluten-free cake recipes

• Carrot Cake
• Sweet Potato Cake
• Cinnamon Tea Cake
• Chocolate Beet Loaf Cake

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