Gluten-Free Gingerbread Cake Recipe

Imagine the warm, nostalgic aroma of gingerbread filling your kitchen during the holiday season. This incredibly moist gluten-free gingerbread cake brings all the traditional flavors you love while being completely gluten-free – and optionally dairy-free! Perfect for holiday entertaining or a cozy family dessert, this recipe delivers the classic gingerbread taste without compromising on texture or flavor.

Why This Gluten-Free Gingerbread Cake Will Become Your Holiday Favorite

Traditional gingerbread houses are often off-limits for those following a gluten-free diet, but this recipe changes everything. Using a special gingerbread house bundt pan (though a regular bundt pan works beautifully too), you can create a stunning holiday centerpiece that’s safe for everyone to enjoy. The result is a perfectly spiced, incredibly tender cake with a delightful buttery crust, thanks to a special glaze technique.

Key Recipe Features

• Ready in under 90 minutes
• Perfect holiday dessert for gluten-sensitive guests
• Easily adaptable for dairy-free diets
• Stays moist for several days
• Simple, straightforward ingredients

Expert Tips for the Perfect Gluten-Free Gingerbread Cake

The secret to this cake’s incredible texture lies in a few key techniques:

1. Choose Your Gluten-Free Flour Wisely: Pillsbury gluten-free flour blend consistently produces excellent results. Remember that different gluten-free flour blends can significantly impact your final product, so stick with trusted brands.
2. Proper Pan Preparation: Whether using a specialty gingerbread house bundt pan or traditional bundt pan, thorough greasing is crucial. Coconut oil or gluten-free cooking spray works wonderfully for this purpose.
3. Temperature Matters: All ingredients should be at room temperature for the best incorporation and even baking.

Making Your Gluten-Free Gingerbread Cake: Step-by-Step Instructions

Ingredients You’ll Need

For the Cake

• 1 cup butter, softened (for dairy-free: use Smart Balance butter)
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 eggs, room temperature
• ¼ cup molasses
• 1 teaspoon pure vanilla extract
• 3 cups gluten-free all-purpose flour (recommended: Pillsbury gluten-free)
• 1 teaspoon gluten-free baking powder
• ½ teaspoon baking soda
• ¾ teaspoon xanthan gum (omit if your flour blend includes it)
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon salt
• 1 cup buttermilk (for dairy-free: see recipe notes)

For the Butter Glaze

• 2 teaspoons pure vanilla extract
• ⅓ cup butter, melted (for dairy-free: use Smart Balance butter)
• ¾ cup granulated sugar
• 2 tablespoons water

The Baking Process

Start by preheating your oven to 325°F (165°C). This moderate temperature ensures even baking and helps maintain moisture.

The magic happens in these simple steps:

1. Begin with thoroughly greasing your bundt pan. This step is crucial for easy release.
2. Create your base by creaming together butter (or dairy-free alternative) with both granulated and brown sugars until light and fluffy.
3. Incorporate the aromatic spice blend: ginger, cinnamon, nutmeg, and allspice, along with eggs, molasses, and vanilla.
4. Carefully mix in your gluten-free flour mixture and buttermilk (or dairy-free alternative) until just combined.

Cake Preparation

1. Preheat your oven to 325°F (165°C).
2. Thoroughly grease a bundt pan with gluten-free cooking spray or coconut oil.
3. In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy.
4. Beat in eggs, molasses, vanilla extract, and all spices (ginger, cinnamon, nutmeg, allspice, salt) until well combined.
5. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and xanthan gum (if using).
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
7. Pour batter into the prepared bundt pan.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Glaze Preparation

1. While the cake bakes, combine all glaze ingredients in a small saucepan over medium-low heat.
2. Stir continuously until butter melts and sugar dissolves completely. Do not boil.
3. When cake is done, poke holes all over the warm cake while still in the pan.
4. Pour warm glaze evenly over the cake.
5. Allow cake to cool completely in the pan before inverting onto a serving plate.
6. Optional: Dust with powdered sugar before serving.

Making It Dairy-Free

For those needing a dairy-free version, this recipe adapts beautifully. Simply substitute:

• Regular butter with Earth Balance or Smart Balance butter alternatives
• Buttermilk with almond, cashew, or coconut milk (slightly acidified with a teaspoon of lemon juice)

Storage and Serving Suggestions

This gluten-free gingerbread cake stays fresh for up to 5 days when stored in an airtight container at room temperature. For an extra special presentation, dust with powdered sugar just before serving, or drizzle with a complementary glaze.

Also Read:

Almond Flour Oatmeal Cookies

Slow Cooker Italian Vegetable Soup

The Perfect Oven Roasted Corn on the Cob

Why This Recipe Works

The combination of carefully selected gluten-free flour, the right spice balance, and a special butter sauce creates a cake that’s:

• Perfectly moist with a tender crumb
• Rich with traditional gingerbread flavor
• Beautifully structured for easy slicing
• Ideal for both everyday enjoyment and special occasions

Whether you’re an experienced gluten-free baker or trying it for the first time, this recipe delivers consistent, delicious results that will have everyone asking for seconds – and no one will guess it’s gluten-free!

Gluten-Free Gingerbread Cake Recipe ( with Dairy-Free Option)

Recipe by YuuummyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

392

kcal

A perfectly spiced, moist holiday cake with an irresistible buttery glaze – gluten-free and dairy-free options available!

Ingredients

• For the Cake

• 1 cup butter, softened (for dairy-free: use Smart Balance butter)

• 1 cup granulated sugar

• 1 cup brown sugar

• 4 eggs, room temperature

• ¼ cup molasses

• 1 teaspoon pure vanilla extract

• 3 cups gluten-free all-purpose flour (recommended: Pillsbury gluten-free)

• 1 teaspoon gluten-free baking powder

• ½ teaspoon baking soda

• ¾ teaspoon xanthan gum (omit if your flour blend includes it)

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• ½ teaspoon nutmeg

• ¼ teaspoon allspice

• ¼ teaspoon salt

• 1 cup buttermilk (for dairy-free: see recipe notes)

• For the Butter Glaze

• ⅓ cup butter, melted (for dairy-free: use Smart Balance butter)

• ¾ cup granulated sugar

• 2 tablespoons water

• 2 teaspoons pure vanilla extract

Directions

• Preheat your oven to 325°F (165°C).
• Thoroughly grease a bundt pan with gluten-free cooking spray or coconut oil.
• In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy.
• Beat in eggs, molasses, vanilla extract, and all spices (ginger, cinnamon, nutmeg, allspice, salt) until well combined.
• In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and xanthan gum (if using).
• Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
• Pour batter into the prepared bundt pan.
• Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake bakes, combine all glaze ingredients in a small saucepan over medium-low heat.
• Stir continuously until butter melts and sugar dissolves completely. Do not boil.
• When cake is done, poke holes all over the warm cake while still in the pan.
• Pour warm glaze evenly over the cake.
• Allow cake to cool completely in the pan before inverting onto a serving plate.
• Optional: Dust with powdered sugar before serving.

Notes

• Recipe Notes
  Dairy-Free Buttermilk Substitute: Combine 1 cup of dairy-free milk (cashew, almond, or rice milk) with 1 tablespoon white vinegar or lemon juice. Let stand 5-10 minutes before using.
  Flour Note: Results may vary with different gluten-free flour blends. Pillsbury gluten-free flour is recommended for best results.
  Storage: Keep in an airtight container at room temperature.
  Pan Recommendation: Nordic Ware Bundt Pan works well for this recipe.
• Nutrition Information
  Per Slice:
  Calories: 392
  Carbohydrates: 57g
  Protein: 4g
  Fat: 17g
  Saturated Fat: 10g
  Cholesterol: 83mg
  Sodium: 247mg
  Potassium: 162mg
  Fiber: 2g
  Sugar: 40g
  Vitamin A: 555IU
  Calcium: 77mg
  Iron: 1.4mg
  Nutrition values are automatically calculated and should be considered as estimates only.