Gingerbread Cake (Gluten-Free)
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 with powdered sugar.
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.
Notes
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.