Straightforward Gluten Free Gingerbread Cake

I didn’t fall in love with all issues gingerbread till a couple of years in the past once I made these INCREDIBLE ginger molasses cookies with a chewy, spicy center and crispy sugar coated edges. After my first chew, I knew that I’d be a gingerbread lover for all times.

To not point out these fabulous little gingersnap cookies from Dealer Joe’s… have you ever had them? Harmful is what they’re.

Talking of my love for gingerbread, at the moment I’m resharing a simple gluten free gingerbread cake recipe that you may’t assist however fall in love with! Not solely is it made in a single bowl, nevertheless it’s additionally gluten free and ideal for Christmas morning brunch or anytime you’re feeling a vacation snack or dessert.

This gingerbread cake recipe is SO MOIST (I do know we hate that phrase) nevertheless it’s actually pleasant and nearly a cross between a cake and a bar. My husband, who actually doesn’t even like gingerbread treats, LOVED this cake, and earlier than I knew it had even eaten half of the pan. That’s how you already know it’s REAL GOOD.

Substances in gluten free gingerbread cake

This straightforward gingerbread cake is made with easy components you in all probability have already got in your pantry or fridge. Whoo hoo!

• Coconut oil: you’ll want melted coconut oil to offer the cake moisture.
• Sweetener: we’re sweetening this gingerbread cake with pure maple syrup and blackstrap molasses for true gingerbread taste.
• Egg: you’ll want 1 egg on this recipe to assist the cake bake up correctly.
• Milk: a bit milk (I like to make use of unsweetened almond milk) provides additional moisture.
• Flour: to maintain the cake gluten free we’re utilizing a mixture of high-quality blanched almond flour and oat flour.
• Spices: the great mixture of floor ginger, cinnamon, allspice, and a bit salt are important to the gingerbread taste as effectively!
• Baking staples: you’ll additionally want baking powder (not baking soda) and vanilla extract. Discover ways to make your individual vanilla extract right here!
• For the frosting: prime this attractive gingerbread cake with a easy cream cheese frosting made out of butter, cream cheese, powdered sugar, and vanilla.

Make this gluten free gingerbread cake your individual

What I really like about this straightforward gingerbread cake is that you may actually make it your individual based mostly in your preferences! Listed here are some choices:

1. Prime with a cream cheese frosting. That is how I usually serve it. Typically I even add the zest of 1 lemon + 1 tablespoon lemon juice to the frosting for a lemon cream cheese frosting. You can additionally do an orange cream cheese frosting with the identical quantities!
2. Add chocolate chips. Skip the frosting and fold in 1/2 cup chocolate chips of option to the batter! You can do semi-sweet, darkish chocolate, white chocolate and even dairy free chocolate chips. YUM.
3. Serve with powdered sugar + berries. Prime with a dusting of powdered sugar and berries to maintain it dairy free.

Can I make it dairy free or vegan?

Be happy to make use of dairy free butter and dairy free cream cheese to maintain your entire cake dairy free. Alternatively, you should use one of many dairy free toppings above!

I haven’t examined this cake utilizing a flax egg rather than the common egg, however I believe it ought to work effectively!

make your individual oat flour

As a substitute of shopping for oat flour, you possibly can simply make your individual gluten free oat flour by merely inserting licensed gluten free oats right into a blender and mixing/pulsing till they’re clean and resemble flour. That is in all probability the most cost effective choice, too! Try my tutorial with all of my finest ideas & tips.

Personally, I LOVE utilizing a mixture of each oat flour and almond flour for a chewy, moist crumb on this cake.

Can I take advantage of all objective flour?

Sadly, I can’t suggest utilizing all objective flour on this recipe as I don’t assume the cake texture will end up the identical. You’ll want the gluten-free flour mix of almond flour and oat flour!

Suggestions for making the proper wholesome gingerbread cake

• Use room temp components. Make sure that your egg is at room temperature and your coconut oil is cooled earlier than you combine the moist components collectively in any other case the chilly eggs will coagulate with the recent coconut oil. Merely run your egg below heat water for a couple of minutes to deliver it to room temp. This goes for the cream cheese and butter within the frosting, too, so that you could simply beat it collectively! Don’t microwave the butter or cream cheese or it can break the frosting. Merely set out the components earlier than you start baking your cake and by the point it’s completed baking and cooling, they’ll be able to go!
• Pack your almond flour. That’s proper, you’ll wish to pack the almond flour similar to you’ll with brown sugar, No must pack the oat flour.
• Cool the cake. Earlier than including that fluffy cream cheese frosting, ensure that your cake is totally cooled in any other case the frosting will soften on prime.

retailer & freeze gluten free gingerbread cake

• To retailer: I like to recommend storing the cake coated within the fridge for as much as 5 days.
• To freeze: be happy to freeze this cake both frosted or unfrosted for as much as 2 months. I like to recommend freezing it unfrosted in particular person layers for finest outcomes. First, wrap every particular person layer in plastic wrap, then aluminum foil, after which place the desserts in a zip-top freezer bag or hermetic container. While you’re able to serve it, merely thaw it within the fridge in a single day after which let the cake come to room temperature earlier than serving.

Extra gingerbread recipes you’ll love

I hope you’re keen on this straightforward gluten free gingerbread cake! For those who make it, please depart a remark beneath and charge the recipe letting me know the way you preferred it. I admire it! xo.

Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats

This put up was initially printed on December nineteenth, 2019, and republished on December seventh, 2023.