Gluten free gingerbread cake that is the absolute best! This cake is very traditional and you will never guess that it is gluten free. With all the baking for Christmas, this recipe is one of my favourites. It tastes amazing with a cup of coffee or even some spiked eggnog. This gluten free gingerbread cake is loaded with ginger and all those delicious, warming spices. A cake that is fun to bake in a gingerbread house bundt pan, and it bakes equally as well in a rectangular cake pan.
There was a lot of testing for this recipe to create the right consistency and for once I have decided to use xanthan gum, although it does work with a tablespoon of flax seed as a replacement. The xanthum gum makes it a little less crumbly for this bundt pan. I hope you enjoy it as much as I do!
About the ingredients for this gluten free gingerbread cake
All Purpose flour: I used my favourite all purpose flour blend from Anitas and it is certified gluten free. It does not contain any gums, but I have added some xanthan gum to this flour blend. Be mindful of the flour blend that you use and whether or not it contains xanthan gum or not. I usually do not use gums in my home made flour blends because I choose to use flax seed powder or whole psyllium husk.
Spices:this gingerbread is loaded with both fresh ginger and powdered ginger, along with nutmeg, clove and cinnamon to smell and taste like Christmas time.
Butter: using butter helps to bind the gluten free flours and the spices together, plus it adds a richness to the cake.
Sugar: granulated sugar is used in this recipe, instead of my usual brown sugar preference, to add to the texture and rising ability of the cake.
Molasses: Fancy molasses is always in my kitchen for baking and Crosbys is gluten free.
Xanthum gum: for this recipe I resorted to using xanthum gum, which in my baking is a rarity! If you do use a different all purpose blend of flour than the one I have used. Omit the xanthan gum if your flour blend already contains it.
Dates: Make sure your dates are gluten free. I love the flavour, moisture and texture that the chopped dates add to this cake.
How to make this gluten free gingerbread cake
Step 1: Prepare the bundt pan
Grease a bundt pan with vegetable oil by brushing it into every small corner, and then generously sprinkle almond flour over the oil. Make sure to cover up EVERY little silver piece showing! Especially through the centre tube and at the very bottom. Otherwise grease and flour an 8 by 11 inch (20 x 28 cm) pan.
Step 2: Blend the dry ingredients
Sift the flours, spices, baking powder and baking soda in a large bowl. Blend them well by sifting then all together.
Step 3 : Cream the butter and sugar and add in the eggs
The butter should not be melted or too hard. You may need to microwave it for 20 seconds if it is straight out of the fridge. Beat the soft butter and sugar in a medium bowl until smooth and creamy. Add in the eggs one at a time, beating with each addition. Add a little of the flour blend to prevent the mixture curdling too much. It will not affect the cake if it does curdle somewhat.
Step 4: Bake this gluten free gingerbread cake
I found with my oven, that 55 minutes was perfect for this cake. You may find that your oven needs slightly less or more time due to variable oven temperatures. Once the batter is no longer wet and gooey on top it seems to be ready not long after.
Step 5 : Cool and remove the cake from the pan
Cool the cake for about 10 minutes in the pan before gently loosening the top edges away from the sides of the pan with a butter knife. Place parchment paper and a cutting board on top of the cake, then invert it and tap the bottom of the pan with a wooden spoon. Remove the cake pan.
Step 6: Store the gingerbread cake
This gingerbread cake will keep covered on the counter for about 5 days.
Gluten Free Gingerbread Cake
- 300 g all purpose gluten free flour I used Anita's
- 50 g almond flour
- 2 tsp ginger powder
- 1/4 tsp nutmeg powder
- 1/4 tsp clove powder
- 1 tsp cinnamon powder
- 1.5 teaspoon baking powder
- 1/2 tsp baking soda
- 1 teaspoon xanthan gum omit if you flour blend already has this
- 200 g soft butter
- 200 g granulated sugar
- 4 large eggs room temp
- 70 g vanilla yogurt
- 130 g room temperature milk
- 60 g fancy molasses
- 8 g peeled and chopped fresh ginger
- 40 g chopped dates
- 1 tbs orange zest from 1 large orange
- 20 g olive oil for greasing the pan
- 30 g almond flour for coating a bundt pan
- 10 g cocoa powder for coating
- 1 cup icing sugar
- 1 tbsp maple syrup
- 1 tsp powdered ginger or cinnamon
- Preheat the oven to 350°F (180 °C)
- Grease a bundt pan well and generously coat it with almond flour. If using a cake pan you can alternatively dust it with cocoa powder.
- In a large bowl add the all purpose flour, almond flour, spices, baking powder, baking soda and xanthan gum.
- In a medium bowl beat the butter and sugar for a few minutes until smooth and creamy.
- Add the eggs one by one, lightly beating between each addition and add about a tablespoon of flour, to prevent the mixture from curdling too much.
- Add the yoghurt, milk and molasses to the egg mixture and beat together just to combine.
- Pour 1/3 of the wet mixture into the flour and beat to combine, then add another 1/3 of the wet mixture. Beat the cake batterto combine everything well, then using a wooden spoon, fold in the ginger dates and orange zest. Fold in the remaining wet mixture until there is no loose flour and pour the batter into the cake pan.
- Bake for 50 to 55 minutes until the batter is spongy and set on the top, but not wet, and an inserted tooth pick comes out clean.
- Cool the cake still in the pan for 15 minutes before removing it to a cooling rack
Make the glaze
- Whisk the icing sugar, maple syrup and ginger, pour it on top of the cake. Slice and enjoy!