Gluten-Free Gingerbread Cake
This GF holiday dessert is super easy to make! The cake is very soft, moist, and perfectly spiced. It´s topped with a smooth cream cheese frosting that pairs very well and adds richness. Whether you’re baking for Christmas or simply want a moist spiced dessert, this gingerbread cake with cream cheese frosting is simple to make and amazing.
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About this holiday, gluten-free cake
Gingerbread Cake is an old-fashioned dessert, super easy and quick to make. It’s a perfect holiday dessert recipe! It’s soft, moist, and perfectly spiced. For another simple holiday recipe, try these ginger molasses cookies.
The moist cake is topped with a rich and smooth cream cheese frosting that pairs very well, but you can also leave it on its own. It’s spiced with ginger, cloves, and cinnamon, and you can also add nutmeg, and it has the classic molasses flavor. It’s perfect for winter baking, a Christmas recipe, or a holiday cake.
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.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter, softened at room temperature.
- Molasses: not blackstrap.
- Egg: room temperature egg is better.
- Spices: ground cinnamon, ground ginger, and ground cloves.
How to make GF 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.
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.
For the cream cheese frosting:
Mix softened butter, powdered sugar, softened cream cheese, and vanilla extract in a medium bowl, and beat until the desired consistency. Chill the frosting in the refrigerator for at least 30 minutes before spreading.
When completely cooled, spread the cream cheese frosting on top or dust the cake with powdered sugar. Optional.
Storing
If the cake is not frosted, store it covered at room temperature for 3 days or in the refrigerator for up to 5 days. If the cake is frosted, store it covered in the refrigerator.
You can freeze the cake in an air-tight container or freezer bag. It’s better to freeze the cake unfrosted.
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 gluten-free cake recipes
Best 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 cups 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
Cream cheese frosting:
- 7 ounces cream cheese (200g), softened at room temperature
- 1/3 cup unsalted butter (80g), softened at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
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.
For the cream cheese frosting:
- Mix softened butter, powdered sugar, softened cream cheese, and vanilla extract in a medium bowl, and beat until the desired consistency. Chill the frosting in the refrigerator for at least 30 minutes before spreading.
- When completely cooled, spread the cream cheese frosting on top or dust the cake with powdered sugar. Optional.