Gluten-Free Gingerbread Cake -

A piece of gluten-free gingerbread on a plate with a fork.

5 from 2 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 222kcal

Author: Nicole Spiridakis

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

US Customary - Metric

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