Gluten-Free Gingerbread Cake Recipe

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A slice of gluten-free chocolate cake dusted with powdered sugar rests on a cooling rack. The moist cake, resembling a gingerbread loaf with its cracked top and slightly rough texture, sits among other slices, emphasizing a homemade aesthetic.

Soft, fragrant, and rich with molasses, this gluten-free gingerbread cake is a slice of pure comfort.

Course Dessert, dessert / snack, Snack

Cuisine American, Holiday

Keyword christmas, dessert, gluten-free, holiday, snack, vegan

Prep Time 15

Cook Time 55

Total Time 1 10

Servings bars

Calories 175kcal

Author Ksenia Prints

Equipment

9x9 square baking pan
Large mixing bowl
Whisk
Wire rack
Measuring cups

Ingredients

2 cups gluten-free all-purpose flour blend
1 teaspoon xanthan gum (if not in flour blend)
2 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon ground ginger
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ teaspoon salt
½ cup unsalted butter, melted
½ cup dark brown sugar
½ cup molasses
2 large eggs
½ cup milk
1 teaspoon vanilla extract

For the Icing (optional)

1 cup powdered sugar
2-3 tablespoon milk
¼ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C).
Grease a 9x5-inch loaf pan or 9x9-inch square pan. If preferred, line with parchment paper for easy removal.
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined.
In another bowl, whisk together the melted butter, dark brown sugar, molasses, eggs, milk, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix—the batter should be thick and slightly sticky.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For gingerbread bars, once fully cooled, cut into 16 squares.
Make the Icing (Optional)
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled gingerbread loaf or bars before serving.

Video

Nutrition