Are you on the lookout for a scrumptious and guilt-free dessert option that doesn’t involve gluten or dairy? Well, look no further than this gingerbread cake recipe! Ginger is known for its anti-inflammatory and antioxidant properties, making it an excellent ingredient to incorporate into your diet. Plus, this recipe uses gluten-free flour, making it ideal for those with celiac disease or a gluten intolerance.
But don’t be fooled, just because this gingerbread cake is free of certain ingredients doesn’t mean it’s lacking in flavor or texture. In fact, it’s quite the opposite! This cake is moist, tender, and has a rich molasses flavor enhanced by the addition of cinnamon, ground cloves, and ginger.
Whether you’re hosting a dinner party or looking for a festive dessert that won’t leave you feeling bloated or heavy, this gluten-free gingerbread cake recipe is an absolute must-try. So let’s dive in and create a delicious dessert that everyone will enjoy!
Why You’ll Love This Recipe
Are you a fan of gingerbread cake but struggle with finding gluten-free options that still taste good? Look no further than this delicious gluten-free gingerbread cake recipe! Not only is it gluten-free, but it’s also dairy-free and made with organic ingredients, making it a healthier option for any sweet cravings you may have.
But what makes this cake recipe so special, you may wonder? For starters, it’s incredibly easy to make; there are no fancy techniques or hard-to-find ingredients required. And despite being gluten-free, this cake is incredibly tender and moist thanks to the addition of some unexpected ingredients like mayonnaise and sour cream.
The combination of spices like ground cloves, cinnamon, and ginger give this cake a warm and cozy flavor that’s perfect for the holiday season. Whether you’re looking to impress guests at a dinner party, bake a birthday cake for a friend or simply treat yourself to something delicious, this gingerbread cake delivers on both taste and texture.
But don’t just take my word for it – give it a try yourself! You won’t be disappointed with the results. So whip out your apron and baking tools and get ready to enjoy the best gluten-free gingerbread cake you’ve ever tasted!
Here are the ingredients you’ll need to surprise your taste buds with this deliciously moist gluten-free gingerbread cake:
- 2 cups gluten-free flour blend
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup coconut oil, melted
- 3 eggs
- 1 tbsp molasses
- 1 cup unsweetened applesauce
These basic ingredients will create a tender, fluffy result in every bite. This recipe also offers vegan and dairy-free option ingredients to cater for the dietary needs of different individuals.
The Recipe How-To
Now that you have gathered all the ingredients, let’s start making this delicious and easy gingerbread cake.
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
In a bowl, whisk together the dry ingredients: flour blend, sugar, baking powder, baking soda, xanthan gum, salt, ground cloves, cinnamon, and ginger until well combined.
In another bowl, mix together the wet ingredients: eggs, molasses, mayonnaise, and sour cream.
Pour the wet ingredients into the bowl of dry ingredients and stir until everything is well mixed together.
Pour the batter into the prepared baking dish and smooth it out evenly with a spatula.
Bake for about 30-35 minutes or until you can insert a toothpick in the center of the cake and it comes out clean.
Transfer onto a wire rack to cool completely before serving.
Enjoy your freshly baked gluten-free gingerbread cake!
Substitutions and Variations
If you’re looking to make some tweaks to this gluten-free gingerbread cake, there are a few ingredient substitutions and variations that you can use to make it uniquely yours.
– Flour Alternatives: If you don’t have or want to use gluten-free flour blend, you can substitute 2 cups of oat flour and ½ cup almond flour in place of all-purpose gluten-free flour. You could also opt for rice flour or any other gluten-free flour that you like.
– Sugar Substitutes: Instead of using granulated sugar, you could sub in brown sugar, maple syrup or honey. Keep in mind that if the batter gets too wet, your cake might come out dense.
– Texture & Moisture: For a more tender gluten-free cake, add 1-2 teaspoons of xanthan gum to the mix. If you want a moister cake, try adding a teaspoon of mayonnaise or sour cream. Alternatively, coconut oil or butter can be used as a dairy-free option.
– Spice It Up: Feel free to play with the spices in this recipe – add extra cinnamon or ginger for more prominent flavors. Cloves are another great spice that work well with molasses.
Whether you want to create a vegan gingerbread layer cake, a gingerbread bundt cake or even gingerbread cookies, this recipe is versatile enough for anything. Just remember that altering the ingredients may affect cooking times and overall texture of the final product.
Serving and Pairing
Now that your gluten-free gingerbread cake is ready, it’s time to decide how you want to serve and pair it. This cake can be enjoyed in various ways, depending on the occasion and your personal preference.
One great way to serve your gingerbread cake is with a dollop of whipped cream or cream cheese frosting. An extra sprinkle of cinnamon or ginger on top can enhance the flavors as well. You may also want to consider serving this cake with fresh fruit, such as apples or pears, for a balanced sweetness.
Another option for pairing is to add more spices like cloves or nutmeg, depending on your taste buds’ preference. A scoop of vanilla ice cream on top can provide an extra layer of richness and texture too.
If you’re feeling adventurous, you may even opt to make this into a gingerbread trifle by layering the cake with whipped cream, nuts and candied fruits. Alternatively, crumble up the baked cake into small pieces and use it as a base for making crusts for pies and cheesecakes.
For an extra kick of flavor, try serving your gluten-free gingerbread cake alongside a cup of hot coffee or tea. The aromatic combination will overwhelm your senses in an excellent way.
In conclusion, this gluten-free gingerbread cake recipe is versatile enough to be served with many different options, depending on your preference. Experimenting with new pairing ideas can always lead to discovering new favorites that will make a difference in any meal occasions.
Make-Ahead, Storing and Reheating
One of the best features of this gluten-free gingerbread cake recipe is that it can easily be made ahead of time and stored for later use. If you’re short on time, you can whip up a batch of this delicious cake a day or two before you need it and keep it in the fridge until you’re ready to serve.
To store your gluten-free gingerbread cake, simply wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container. It should stay fresh for up to 4 days in the fridge.
If you want to freeze your gingerbread cake, wrap it tightly in several layers of plastic wrap or aluminum foil and store it in the freezer for up to 3 months. When you’re ready to eat, just thaw the cake in the fridge overnight or on the counter at room temperature for a few hours.
When reheating your gingerbread cake, preheat your oven to 350°F (175°C) and place the cake on a baking sheet covered with parchment paper. Heat it up for around 10-15 minutes or until heated through. Alternatively, you can also reheat individual slices by microwaving them for about 20-30 seconds each.
With these helpful tips on how to make-ahead, store and reheat your gluten-free gingerbread cake, you can enjoy this delicious treat anytime without any hassle!
Tips for Perfect Results
Now that you have all the ingredients ready, it’s important to ensure that your gingerbread cake comes out perfectly. Here are my top tips for getting the best results:
Firstly, when measuring the ingredients, make sure to use the correct measuring cups and spoons. Even a minor discrepancy in measurement can significantly affect the overall flavor and texture of the cake.
Secondly, be sure to sift the dry ingredients together before adding them to the wet mixture. This step helps to prevent lumps and clumps of flour or baking powder in your batter.
Next, do not overmix the batter. Overmixing can cause air bubbles to form, leading to an uneven rise and tough texture. Mix enough to combine all ingredients well.
When baking, keep a check on your oven temperature. Some ovens run hot or cold, so ensure that your oven is preheated correctly and then adjust as necessary. I suggest using an oven thermometer if you are unsure about your oven’s accuracy.
For a perfect gingerbread cake, make sure to bake it until a toothpick inserted in the center comes out clean. Avoid opening the oven door frequently while baking as this can cause heat fluctuations and affect the cake’s final appearance.
Lastly, allow the cake enough time to cool before slicing into it- about 10-15 minutes should be sufficient. This cooling period will help maintain its shape while reducing any excess moisture.
Keeping these tips in mind will help you achieve a tender gluten-free gingerbread cake that is deliciously spiced with ginger and cinnamon.
In conclusion, this gingerbread cake recipe is the perfect option for those looking for a delicious gluten-free and dairy-free dessert. With its moist and spiced flavor, it will soon become your go-to option for serving a delightful treat to your family and friends. This cake is easy to make with simple substitutions and variations that you can customize to meet your preferences.
By using xanthan gum, gluten-free flour, and almond flour instead of regular flour, this cake comes out tender and flavorful, ideal for those with gluten sensitivity or intolerance. You can also make it dairy-free by substituting butter with coconut oil or mayonnaise.
Whether you want to make it as a stand-alone cake or as part of a dessert board, the gingerbread cake is sure to impress everyone. So why not give it a try today? I’m sure your taste buds will love the “ginger explosion” that this lovely gingerbread cake provides!
In the end, you don’t have to sacrifice flavor for health or allergy restrictions. With this recipe, you can have both! Enjoy it as a dessert or even with coffee in the morning – this versatile gingerbread cake recipe is sure to be a crowd-pleaser.
Gingerbread Cake - Gluten Free Recipe
- 2 1/4 cups gluten-free flour
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 2/3 teaspoon ground cloves
- 1 teaspoon baking powder
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 3 eggs
- 2/3 cup molasses
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- Preheat oven to 350°F.
- Mix together flour, ginger, cinnamon, ground cloves, baking powder, sugar, salt and xanthan gum.
- In a smaller bowl beat the eggs.
- Add the molasses, sour cream and mayonnaise.
- Pour the liquid ingredients into the dry ingredients.
- Beat at medium speed until blended, about two minutes.
- Pour the batter into a greased and rice flour dusted 8" x 8" cake pan.
- Bake for 40 - 45 minute or until top cracks.
- Let cool in pan.
- Serve hot or cold.
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