A gluten-free gingerbread cake that's inspired by a classic Moosewood Cafe recipe. Sticky with molasses and strongly spiced, this is no fooling around gingerbread.
I've been making this recipe, adapted from the Moosewood Cafe, for over two decades. It's a lovely dark gingerbread, sticky with molasses and strongly spiced — no fooling around gingerbread that makes the most of winter. Easily adapted to be gluten-free, this cake is just right for December — and any of the cooler months! Unlike my simpler gluten free gingbread snacking cake or gingerbread loaf recipes, this recipe makes a large cake that can be served plain, topped with whipped cream or ice cream, or even turned into a layer cake.
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Why I Love This Spicy Gingerbread
- Tastes like gingerbread! Like I said, this is NO FOOLING AROUND gingerbread. It's dark. It's rich. It's spicy. It will warm you up from the inside out.
- You can't tell it's gluten-free. As always, my goal is to develop recipes that are secretly gluten free. The almond flour and molasses add lovely moisture to the cake, saving it from being too dry and obviously "gluten-free".
- So good at the holidays. I don't know why, but the gingery-spiced bakes just get me into a festive mood (my gluten-free molasses cookies are also on repeat all throughout December). I love that you can dress this cake up or down depending on the occasion.
What You'll Need
I've outlined what ingredients are needed to make this cake below, along with a few notes. Make sure to check the recipe card at the end of the post for the full ingredient amounts and detailed instructions.
- Gluten-free flour - I developed this recipe using my homemade gluten free flour blend, but you can use another 1:1 gluten-free flour blend if needed (note that my blend does not contain xanthan gum).
- Almond flour - Finely ground almond flour easily blends into the cake. For a more rustic crumb, use almond meal.
- Baking soda - Check to make sure your baking soda is fresh so that the cake rises properly.
- Salt - I always use fine-grain sea salt and table salt works fine, too.
- Spices - Ground cinnamon, ginger, cloves
- Butter - Unsalted butter brought to room temperature is ideal for a smooth batter.
- Brown sugar - I used dark brown sugar for the deepest flavor, but light brown sugar or coconut sugar would work great, too.
- Eggs - Large eggs at room temperature are best.
- Molasses - Many gingerbread recipes call for non-blackstrap molasses. The moosewood recipe is unique in that you actually want very dark molasses here for extreme depth of flavor. However, you can use any variety that you have in the pantry and the gingerbread will still taste delicious.
- Boiling water
Other Ways to Make This Cake
- As a layer cake: Instead of using a large springform cake pan, divide the batter equally between two lined 8 or 9-inch cake pans. It will take a little less time to bake. Then, after the cake has cooled, fill and frost it with cream cheese frosting (see my post for banana cake with cream cheese frosting for a solid frosting recipe).
- Or do frosting on the single layer: You can also add vanilla buttercream or cream cheese frosting to the finished single layer cake to make it more special. For holiday festiveness, liberally sprinkle some crushed candy canes over the top.
- Add chocolate: Have you ever had chocolate gingerbread? It's unexpected and surprisingly good! Stir in 1-2 cups of semisweet chocolate chips if you want to try it.
- Make loaf cakes: For holiday baking, divide the batter between greased and lined mini loaf pans, then once they've cooled, package them up to make someone very happy!
How to Make Gluten-Free Gingerbread
I've outlined the simple steps below that go into making this cake:
- Make dry mix: Line a 10-inch springform cake pan with parchment paper. In a bowl, whisk together the dry ingredients.
- Cream: Beat the butter and sugar together, then beat in the eggs and molasses.
- Combine: Add boiling water and dry ingredients and beat until smooth.
- Rest: Pour the batter into the prepared pan and let it rest while the oven heats.
- Bake: Tap the pan on the counter a few times to release any air bubbles, then bake the cake at 375° F for about 40 minutes.
- Cool: Remove the cake from the oven and let it cool for 10 minutes.
Baking Tip: Use the Right Pan
This batter rises well and the recipe makes a decent amount so it's important to use the right size cake pan (ask me how I know!). I find that a 10-inch springform pan is ideal for this recipe, with the bonus being that it's an easy release to remove the cake from the pan. If you use a springform pan, set it on a baking sheet in case of any drips. I've also used a deep 9-inch cake pan with good results.
Substitutions and Serving Ideas
- To make dairy-free: Swap the unsalted butter for non-dairy butter or use vegetable oil for the butter to keep it dairy-free.
- Vegan: I haven't tried this recipe with vegan eggs, but I suspect that using 2 flax eggs would be fine if you need to keep this recipe vegan.
- Refined sugar-free: Substitute maple syrup, honey, or coconut sugar for the brown sugar.
- Flour substitute: To use a single-origin gluten-free flour, try oat, sorghum, or brown rice flour instead of the gluten-free flour blend.
- To serve: The easiest way to serve gingerbread is by sifting powdered sugar over the top of the cake and cutting it into thick slices. Try it plain with a little whipped cream or a scoop of vanilla ice cream. Or drizzle on some salted caramel sauce or a spoonful of applesauce or pear sauce. We also like it slightly warmed, the way they do at one of our favorite restaurants, the Willow Wood Market Cafe.
Proper Storage
- Counter - Cover the cake or place it in an airtight container and store it on the counter for up to 3 days.
- Fridge - The cake, covered or airtight, will last up to 5 days in the fridge.
- Freezer - Wrap the cake or slices of cake in a layer of plastic, then a layer of foil, and store it in the freezer for up to 3 months. Thaw the cake in the fridge before serving.
More Gingerbread Recipes
If you try this gluten-free gingerbread recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Gluten-Free Gingerbread Cake
A gluten-free gingerbread cake that's adapted from the classic Moosewood Cafe recipe. Sticky with molasses and strongly spiced, this is no fooling around gingerbread.
Ingredients
- 2 ¼ gluten free all-purpose flour (260 grams)
- ½ cup almond flour (60 grams)
- 2 teaspoons baking soda
- ½ teasppon fine sea salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, at room temperature
- ½ cup brown sugar
- 2 large eggs
- 1 cup molasses, use a dark molasses
- 1 cup boiling water
Instructions
- Grease a 10-inch springform cake pan and line it with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, salt, and spices. In a large bowl, using an electric mixer, beat the butter and sugar together until light and creamy. Beat in the eggs and molasses until combined. Add boiling water and dry ingredients and beat until smooth.
- Preheat oven to 375° F. Pour the batter into the prepared pan and let it rest while the oven heats.
- Tap the pan on the counter a few times to release any air bubbles, then place it in the oven and bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes in the pan set on a wire rack, then turn it out onto the rack to cool completely. The crumb will firm up the longer it sets, so try to wait until it’s cool to cut into it.
Notes
- To make dairy-free: Swap the unsalted butter for non-dairy butter or use vegetable oil for the butter to keep it dairy-free.
- Vegan: I haven't tried this recipe with vegan eggs, but I suspect that using 2 flax eggs would be fine if you need to keep this recipe vegan.
- Refined sugar-free: Substitute maple syrup, honey, or coconut sugar for the brown sugar.
- Flour substitute: To use a single-origin gluten-free flour, try oat, sorghum, or brown rice flour instead of the gluten-free flour blend.
- To serve: The easiest way to serve gingerbread is by sifting powdered sugar over the top of the cake and cutting it into thick slices. Try it plain with a little whipped cream or a scoop of vanilla ice cream. Or drizzle on some salted caramel sauce or a spoonful of applesauce or pear sauce. We also like it slightly warmed, the way they do at one of our favorite restaurants, the Willow Wood Market Cafe.
Nutrition
Serving: 150gCalories: 222kcalCarbohydrates: 32gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 214mgPotassium: 432mgFiber: 1gSugar: 30gVitamin A: 280IUVitamin C: 0.01mgCalcium: 83mgIron: 2mg
Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
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