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Gluten Free Gingerbread

A homey and comforting Gluten Free Gingerbread that welcomes December with warm spices and molasses. A tender gluten-free crumb makes this gingerbread stand out from the rest, and it needs just simple ingredients to make.

A colorful plate holds gluten free gingerbread with a cup of coffee and a plate of gingerbread nearby.

Why You’ll Love This Gluten-Free Gingerbread

Welcome the cozy season with a wonderful gluten free gingerbread snacking cake that will fill your house with the smells of holidays, spice, and winter warmth. This easy, delicious recipe pairs oat and almond flour to make a dense, sturdy cake that’s sweetened with molasses and brown sugar for a beautiful caramel note and depth of flavor. The cake is richly spiced with all the good spices we expect in a gluten-free gingerbread, including ginger, cloves, nutmeg, and cinnamon. I’m not kidding when I say this cake lasted about two days in my house. My girls loved it, always my barometer for a successful cake. I think you’ll love it, too.

The ingredients needed for gluten free gingerbread are shown portioned out: oat flour, almond flour, buttermilk, butter, molasses, brown sugar, eggs, spices.

What You’ll Need for Gluten Free Gingerbread

Here’s a quick look at the ingredients in this gluten-free gingerbread cake. The full ingredient amounts and detailed instructions will be in the recipe card lower down.

  • Oat flour – My favorite baking flour, oat flour is a wonderful whole grain gluten-free flour made from ground oats.
  • Almond flour – Use almond flour rather than almond meal for a finer crumb.
  • Leavening agents Baking powder and baking soda.
  • Brown sugar – You can use light or dark brown sugar.
  • Buttermilk – To make homemade buttermilk, mix 1 tablespoon vinegar into 1 cup of milk.
  • Egg – Choose large eggs.
  • Unsalted butter
  • Coffee or hot water
  • Ground spices – Ginger, cinnamon, nutmeg, cloves.
A cut piece of gluten free gingerbread on a white plate with a black cup of coffee next to it.

How to Make GF Gingerbread:

  1. Prepare: Grease a 9″ square pan and line with parchment paper.
  2. Make batter: Whisk together the dry ingredients, then whisk together the butter and molasses and add to the dry mix.
  3. Combine: Add the coffee or water to the batter, then add the egg and buttermilk.
  4. Bake: Pour batter into the prepared pan and bake for 45 minutes until set.
  5. Cool: Remove from oven and let cool in pan at least 30 minutes.
Half of a plate of stacked gluten free gingerbread pieces are shown with a cup of coffee and a square of gingerbread on a white plate with a fork.

Tips for Success

Here are a few tips that will help you make this delectable gluten free gingerbread:

  • Rest the batter: Let batter rest while the oven heats. Oat flour, like all gluten-free flours, benefits from a rest to let it absorb liquids.
  • Use room temperature ingredients: Bring ingredients to room temperature before folding them into the batter. This will allow them to better incorporate and result in a more evenly-baked cake.
  • Oat flour substitute: Swap sorghum flour.
  • Almond flour substitute: You can use another nut flour of choice or try teff flour.
  • To make dairy-free: Make homemade, dairy-free buttermilk by whisking 1 tablespoon of vinegar into 1 cup of non-dairy milk. Let stand for 10 minutes, then use it in the recipe. Swap the butter for melted coconut oil or a non-dairy butter of choice.
  • Make it refined sugar-free: Substitute coconut sugar for the brown sugar to make this recipe refined sugar-free.

How to Store

here’s how to keep this gluten free gingerbread:

  • Counter – Place squares of gingerbread in an airtight container and store it on the counter for up to 3 days.
  • Fridge – To make this gluten-free gingerbread last a bit longer, keep it in the fridge in an airtight container for up to 7 days.
  • Freezer – You can freeze the entire cake by wrapping it tightly in plastic, then foil, and storing it in the freezer for up to 3 months. Or place individually wrapped portions in a freezer-safe bag. Defrost the cake in the fridge before eating.
A cup of coffee on a white background to the left of a white plate containing a slice of gluten free gingerbread and ice cream.

Serving Suggestions

Serve slices of gingerbread warm, with a big scoop of vanilla ice cream or a dollop of whipped cream on top. If you’re feeling extra, drizzle over caramel sauce. And around the holidays, you can sprinkle crushed candy canes over the top of the gingerbread, ice cream, or whipped cream for a festive touch.

More Holiday Recipes

Gluten Free Gingerbread

Nicole Spiridakis
A lovely gingerbread cake that's homey and comforting, just in time to usher in December.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 266 kcal


  • 1 ¾ cups/180 g oat flour
  • ½ cup/60 g almond flour
  • ¼ cup light or dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspooon ground cloves
  • 8 tablespoons unsalted butter melted
  • ¾ cup molasses not blackstrap
  • ¼ cup coffee or water
  • 2 eggs large
  • 1 cup buttermilk


  • Grease a 9" square pan and line with parchment paper.
  • In a large mixing bowl, whisk together the flours, coconut sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  • Place the melted butter in a small bowl. Whisk in the molasses, then pour into the dry ingredients in the bowl, mixing to moisten.
  • Add the coffee or water to the batter, stirring to combine. Whisk together the egg and buttermilk; stir into the batter.
  • Pour batter into the prepared pan. Let rest for 15 minutes for flours to hydrate, and preheat oven to 350°F.
  • Place the pan in the oven bake the gingerbread for 35 to 45 minutes, until the cake just begins to pull away from the edge of the pan and a toothpick inserted into the center comes out clean.
  • Remove from oven and let cool in pan at least 30 minutes. You may slice and serve the gingerbread straight from the pan. Gingerbread will keep, well wrapped, in the fridge for up to five days.


Almond flour substitute — try tiger nut flour or teff flour.
Oat flour substitute — try sorghum flour.
Coconut sugar substitute — try brown sugar or maple syrup.
Butter substitute — swap an equal amount of melted coconut oil.
Buttermilk substitute — combine 1 cup of non-dairy milk of choice (I always choose guar gum-free coconut milk) with 1 Tablespoon of vinegar and let stand for 15 minutes. Then proceed with the recipe.


Calories: 266kcalCarbohydrates: 34gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 50mgSodium: 299mgPotassium: 419mgFiber: 2gSugar: 17gVitamin A: 306IUVitamin C: 0.01mgCalcium: 135mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!


  1. Love all the possible substitutions. You leave no stone unturned. This gingerbread is absolutely delicious. Happy Holidays.

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