Gluten-free Gingerbread Cake with Cream Cheese Frosting
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.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ⅔ cup molasses, not blackstrap
- 2 ½ cups gluten-free all-purpose flour
- 1 ½ 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
- ⅓ cup unsalted butter (80g), softened at room temperature
- ¾ 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.
- 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.
Notes
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.