Gluten-Free Gingerbread

This gluten-free gingerbread cake is perfectly moist, sweet, and full of sweet gingerbread spices! 

Get in the holiday spirit with this easy snack cake has all those bold holiday flavors in a simple recipe. Tastes like the holidays!

How to make a gingerbread cake:

1. Gather and measure the ingredients.
2. Preheat the oven to 350 degrees F.
3. Line a 9 x 9-inch baking pan with parchment paper.

4:  In a medium-sized bowl, whisk together the dry ingredients (gluten-free flour, cinnamon, baking soda, ginger, cloves, and salt).  Set aside.

5:  Using an electric mixer, cream the palm shortening and sugar.  Add the egg, molasses, and beat until combined.

6:  Add the flour mixture and mix to combine.

7:  Using a spoon add the hot water and stir to combine.

7:  Pour the batter into the baking pan and smooth out the top.

8:  Bake for about 40 minutes until a toothpick inserted comes out clean.

9:  Allow the cake to cool before slicing. 

Baking/Recipe Tips:

• If possible try to start with room temperature ingredients.
• Gingerbread cake will keep for about 3 days on the counter, 5-7 days in the refrigerator.
• This cake tastes best fresh but can be frozen up to a month.
• Whisk the dry ingredients together to ensure no lumps.
• Stir in the water, do not use an electric mixer to beat water.
• The gingerbread is great on its own or you could add a vanilla frosting.
• For a festive holiday, frost, and add sugared cranberries on top.

Gingerbread Spice:

This is a recipe for homemade gingerbread spice:

• 1 Tablespoon each:  Ground Allspice, Ground Cinnamon and Ground Ginger
• 1/2 Tablespoon each:  Ground Cloves, Ground Nutmeg

Mix the ground spices in a jar and it is ready to use.  Measure out the amount you need for any gingerbread recipe.

How do you store a gingerbread cake?

• Store in an airtight container on the counter or pantry.  You can store in the refrigerator, where it will last longer, but it will dry out a little faster there.

Can gingerbread be frozen?

• Yes, wrap tightly in plastic wrap and freeze slices for up to a month or two.

What is the difference between gingerbread spice and pumpkin pie spice?

• The ingredients are the same, but different amounts and ratios so the taste is different.

Other holiday recipes you might like to try:

• Italian Cookies
• Maple Pecans
• Maple Pecan Pie
• Healthy Pumpkin Pie

Print

Gluten-Free Gingerbread!

Prep Time

5 mins

Cook Time

40 mins

 

This gluten-free gingerbread cake is perfectly moist, sweet, and full of sweet gingerbread spices!  Get in the holiday spirit with this easy snack cake has all those bold holiday flavors in a simple recipe. Tastes like the holidays!

Course: Bread, dairy-free, Dessert, gluten-free, holidays

Cuisine: American, Dessert

Servings: 10

Calories: 343 kcal

Author: Christine Galvani

Ingredients

• 2 1/2 cups flour (I use Bobs Red Mill's 1:1 Gluten-free flour).
• 1/2 cup sugar (substitute coconut sugar).
• 1/2 cup palm oil shortening (substitute butter).
• 1 egg (large)
• 2 teaspoons baking soda
• 1 cup molasses
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon sea salt
• 1 cup hot water

Instructions

1. Gather and measure the ingredients.

2. Line a 9 x 9 baking pan with parchment paper or grease well.

3. Preheat the oven to 350 degrees F.

4. In a small mixing bowl, add the flour, sea salt, baking soda, ginger, cinnamon, and cloves. Whisk to combine and set aside.

5. Using an electric mixer, cream the palm shortening and sugar.

6. Add the egg and the molasses beat until combined.

7. Using a spoon, stir in the hot water. Tip: do not try to blend via the electric mixer as the batter will splatter!

8. Bake in the preheated oven for about 40 minutes until a toothpick comes out clean.

9. Store in an airtight container in the refrigerator for up to a week.

Recipe Notes

Baking/Recipe Tips:

• If possible try to start with room temperature ingredients.
• Gingerbread cake will keep for about 3 days on the counter, 5-7 days in the refrigerator.
• Whisk the dry ingredients together to ensure no lumps.

Gingerbread Spice:

This is a recipe for homemade gingerbread spice:

• 1 Tablespoon each:  Ground Allspice, Ground Cinnamon and Ground Ginger
• 1/2 Tablespoon each:  Ground Cloves, Ground Nutmeg

Mix the ground spices in a jar and it is ready to use.  Measure out the amount you need for any gingerbread recipe.

How do you store a gingerbread cake?

• Store in an airtight container on the counter or pantry.  You can store in the refrigerator, where it will last longer, but it will dry out a little faster there.

Can gingerbread be frozen?

• Yes, wrap tightly in plastic wrap and freeze slices for up to a month or two.

What is the difference between gingerbread spice and pumpkin pie spice?

• The ingredients are the same, but different amounts and ratios so the taste is different.

Nutrition Facts

Gluten-Free Gingerbread!

Amount Per Serving

Calories 343 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g15%

Sodium 130mg5%

Potassium 532mg15%

Carbohydrates 60g20%

Fiber 1g4%

Sugar 35g39%

Protein 3g6%

Calcium 78mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.