Gluten Free Gingerbread Cake
Indulge in the warm, festive flavors of this Gluten Free Gingerbread Cake, a holiday classic reimagined for those with gluten sensitivities. Packed with aromatic spices like ground ginger, cinnamon, nutmeg, and cloves, this moist and tender cake gets its deep flavor from rich molasses and a hint of bright orange zest. Perfectly balanced with a touch of sweetness from brown sugar, it's an irresistible treat that's easy to make in just one bowl. Whether dusted with powdered sugar for a delicate finish or served plain alongside a steaming cup of tea or coffee, this 9x13-inch cake is ideal for holiday gatherings or cozy nights in. With a prep time of just 20 minutes and a bake time of 40, this gluten-free dessert will quickly become a seasonal favorite for both gluten-free and gluten-loving bakers alike!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.75 cups Brown sugar, packed
- 0.75 cups Molasses
- 2 Eggs, room temperature
- 1 teaspoons Pure vanilla extract
- 1 teaspoons Orange zest
- 0.75 cups Milk, room temperature
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, letting some overhang for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses to the butter and sugar mixture and mix until fully combined. Then, beat in the eggs one at a time, followed by the vanilla extract and orange zest.
Reduce the mixer speed to low and alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Once cooled, lift the cake out of the pan using the parchment paper and transfer it to a cutting board. Dust the top with powdered sugar, if desired.
Slice into squares and serve. Enjoy your Gluten Free Gingerbread Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 29.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
