Go Back

Gluten Free Gingerbread Cake

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 seasonal baking for Christmas, this recipe is one of my favourites. 
Prep Time 2 hours 35 minutes
Cook Time 55 minutes
Course Cookies and Cakes
Cuisine gluten free

Ingredients
  

  • 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

Glaze

  • 1 cup icing sugar
  • 1 tbsp maple syrup
  • 1 tsp powdered ginger or cinnamon

Instructions
 

  • 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!
Keyword gingerbread cake, gluten free, gluten free gingerbread cake, gluten free recipe