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Portion of gingerbread cake with cream cheese frosting on a pink plate and golden fork with a piece of the cake.

Best Gingerbread Cake (Gluten-Free)

Josefina Almond Yes
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Cakes
Cuisine International
Servings 12

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.

Notes

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.
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