Home - Recipes - Gluten-Free Gingerbread Cake

Gluten-Free Gingerbread Cake

This gluten-free holiday cake scented with warm spices and topped with vanilla frosting is a taste of Christmas.

Serves 10
Ready in 50 mins
Prep time 15 mins
Cooking time 35 mins
320 calories per serving


> 2 cups gluten-free all-purpose baking flour containing xanthan gum
> 1 1/2 tsp baking soda
> 1/2 tsp baking powder
> 2 tsp ground ginger
> 1 1/2 tsp ground cinnamon
> 1 1/2 tsp ground cloves
> 1/2 tsp salt
> 1/2 cup dark molasses
> 3/4 cup boiling water
> 1/2 cup (1 stick) butter, melted, plus more for greasing
> 1/2 cup dark brown sugar
> 1 large egg, whisked
> 1 tsp vanilla extract
> 1/2 (16 oz) can gluten-free vanilla frosting


Preheat oven to 350°F. Line an 8- or 9-inch square baking pan with parchment and grease parchment.
To a large bowl, add the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. In a small bowl, whisk together the molasses and boiling water.
Make a well in dry ingredients. Add molasses mixture, butter, brown sugar, egg, and vanilla. Stir together until just combined.
Pour batter into prepared pan and bake 30–35 min., until a toothpick inserted into center comes out clean. Let cool completely and remove from cake pan. Spread the frosting on top.


MAKE AHEAD To make ahead, bake and cool the cake and wrap tightly in plastic. Keep at room temperature for up to 2 days. Unwrap and frost before serving.


Decorate frosting with bits of chopped candied ginger.

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