Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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This spiced gluten free gingerbread cake recipe is a cinch to make using just two bowls and a whisk. The rich, moist cake is fragrant with cinnamon and molasses, with a kick from fresh ginger. An easy maple cream cheese frosting takes it over the top. With far less sugar and oil than most recipes, you’d never know that it’s a healthier gingerbread cake![Step-by-step VIDEO below!]
Healthier gluten free gingerbread cake
I first tasted gingerbread cake when I was eleven years old at my friend Mary’s house. Her mom was (is) a superb baker, and the cake was a revelation—richly sweet with a hint of bitterness from the molasses and a spicy kick from ginger. I was hooked. This moist gingerbread cake recipe captures all of those flavors while also being gluten free friendly and lighter than other recipes.
Ginger cake recipe
The cake gets a double dose of ginger from both ground ginger and freshly grated ginger, which gives the cake a slightly spicy flavor that I love. However, you can omit the fresh ginger if you prefer—the cake will taste more like a classic spice cake.
Ingredients and swaps:
- The cake is made with a mix of gluten free all-purpose flour (or you can use regular all-purpose flour if you're not GF) and almond flour. The almond flour gives the cake a tender, rich texture.
- Ground ginger, cinnamon and cardamom provide warmth, while molasses lends sweetness and pleasant bitterness.
- Fresh ginger gives the cake a spicy kick (but it can be omitted for a milder flavor).
- In addition to the molasses, the cake is naturally sweetened with coconut sugar and maple syrup. You can swap out the coconut sugar for brown sugar if you prefer.
- Since the cake is naturally so moist, it only needs 3 tablespoons of neutral vegetable oil.
- You can swap out regular milk for unsweetened nut, soy or oat milk to make a dairy-free gingerbread cake.
How to make gluten free gingerbread cake:
- In a medium bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, ground spices and salt.
- In a large bowl, whisk together eggs, milk, maple syrup, oil, coconut sugar, molasses, grated ginger and vanilla.
- Stir the dry ingredients into the wet ingredients, and mix until smooth.
- Transfer the batter to a parchment-lined 8x8-inch pan.
- Bake the cake until a toothpick inserted in the center comes out clean.
Cream cheese frosting:
The cake is delicious on its own, but I prefer to take it over the top with a Maple Cream Cheese Frosting. The creamy frosting is the perfect complement to the spiced cake. For even more flavor and texture, sprinkle the top of the cake with chopped Maple Pecans (swoon)!
How to serve the cake:
The texture and flavor of this cake improve with time, so I prefer to make it the day before (it's perfect for entertaining!). The cake is easy enough for everyday but is also fabulous for the holidays (think Thanksgiving and Christmas!). For special occasions serve it with a scoop of ice cream alongside.
Gingerbread trifle
You can also transform the cake into a spectacular Gingerbread Trifle! Layer cubes of the gingerbread (without the frosting) with homemade vanilla pudding, whipped cream and chopped English toffee for a jaw-dropping dessert.
FAQs
Can you make ginger cake ahead?
Yes! The ginger cake tastes even better the next day, so go ahead and make it in advance.
What is unsulphured molasses?
Molasses is a thick syrup that’s extracted during the sugar making process. Unsulphured molasses doesn’t have sulphur added (sulphur can lend a chemical flavor). Most grocery store versions are unsulphured.
Tips for this recipe:
- I recommend using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or King Arthur Measure for Measure in this recipe. If you’re not gluten free you can use regular all-purpose flour instead.
- The almond flour gives the cake a tender, rich texture.
- For a dairy-free gingerbread cake use an unsweetened nut, soy or oat milk.
- A hint of freshly grated ginger gives the cake a lovely kick, but for a milder flavor you can omit it (it will taste more like a spice cake).
- A two-ingredient Maple Cream Cheese Frosting takes this gluten-free gingerbread cake to the next level.
- For even more flavor and texture, sprinkle the top of the cake with chopped Maple Pecans (swoon)!
- Transform this cake into a spectacular Gingerbread Trifle!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other easy gluten free cakes to try:
- Healthy Carrot Cake
- Cherry Ricotta Cake
- Lemon Olive Oil Cake
- Blueberry Yogurt Cake
- Almond Coconut Cake
- Chocolate Almond Cake
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Easy Gingerbread Cake (Lightened-Up & Gluten Free!)
This rich, moist gluten free gingerbread cake is fragrant with cinnamon and molasses, with a kick from fresh ginger. It has far less sugar and oil than most recipes, but you’d never know that it’s a healthier gingerbread cake!An optional 2-ingredient Maple Cream Cheese Frosting takes the cake over the top (you’ll need a half batch of the frosting). For even more flavor and texture, top the cake with chopped Maple Pecans (yes, please!). For a spectacular finale to a special occasion dinner, you can even transform the cake (without the frosting) into this Gingerbread Trifle. The texture and flavor of the cake improve with time, so I prefer to make it the day before.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Keyword: ginger cake recipe, gingerbread cake recipe, gluten free gingerbread recipe
Servings: 9 people
Author: Nicki Sizemore
Ingredients
- Cooking spray or oil for pan
Dry ingredients
- 1 cup (148g) gluten free flour (see Tips below) OR 1 cup (136g) regular all-purpose flour
- 1 cup (110g) almond flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ⅛ teaspoon fine sea salt
Wet ingredients
- 2 large eggs
- ½ cup milk
- ¼ cup maple syrup
- 3 tablespoons neutral vegetable oil such as grapeseed or safflower
- 3 tablespoons (30g) coconut sugar (or brown sugar)
- 2 tablespoons (40g) unsulphured blackstrap molasses
- 1 teaspoons grated fresh ginger optional, see notes below
- 1 teaspoon vanilla extract
For serving (optional)
- Maple Cream Cheese Frosting ½ batch, recipe link in header
- Maple Pecans chopped, recipe link in header
Instructions
Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray an 8x8-inch pan with cooking spray or rub it with oil. Line the pan crosswise with a piece of parchment paper (this will make it easy to remove the cake after it’s baked).
Whisk the dry ingredients
In a medium bowl, whisk together all of the dry ingredients. Use your fingers to break up any clumps of almond flour.
Beat the wet ingredients and combine
In a large bowl, whisk together the wet ingredients. Add the dry ingredients to the bowl with the wet ingredients and whisk until smooth.
Bake
Scrape the batter into the prepared pan and spread it in an even layer. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool the cake in the pan over a wire rack for 10 minutes. Run a small knife around the edges then carefully remove the cake from the pan. Cool completely on the rack.
Serve
If you’re topping the cake with the Maple Cream Cheese Frosting, dollop it over the top then swirl it into an even layer. Sprinkle with the Maple Pecans, if using.
Notes
Do Ahead: This cake gets even better with time, so go ahead and make it the day before! Cover the cake (it can be frosted or unfrosted) or transfer it to an airtight container, and store it in the refrigerator (it will keep for up to 4 days).
Tips:
- Measure in this recipe. If you’re not gluten free you can use regular all-purpose flour instead.
- The almond flour gives the cake a tender, rich texture.
- For a dairy-free gingerbread cake use an unsweetened nut, soy or oat milk.
- A hint of freshly grated ginger gives the cake a lovely kick, but for a milder flavor you can omit it (it will taste more like a spice cake).
- A two-ingredient Maple Cream Cheese Frosting takes this gluten-free gingerbread cake to the next level.
- For even more flavor and texture, sprinkle the top of the cake with chopped Maple Pecans (swoon)!
- Transform this cake into a spectacular Gingerbread Trifle!
More Desserts
- Healthy Gluten Free Apple Honey Cake (Paleo!)
- Gluten Free Pie Recipes (+ New Class!)
- Easy Maple Glaze (for donuts, scones, cakes and more!)
- Easy Homemade Strawberry Sauce (and how to serve it!)
Reader Interactions
Comments
Sandy says
I made this cake for my family last year at Thanksgiving. It was a HIT! So much so, that my family asked me to make it again for this Thanksgiving. Once again, everyone loved it. The texture is fabulous, and the maple cream cheese frosting puts it over the top. I think it's going to become an annual tradition 🙂Reply
Nicki Sizemore says
Sandy! Thanks so much for your comment, and I'm so glad you and your family love the cake.
Reply
Lucy says
Lovely moist cake with a loose crumb, but also rose up very fast and cracked. Wonder if it needs all 2 tsp of baking powder ? Or perhaps my flour was a bit wet. Anyway, i liked it enough that I’ll probably experiment a bit!
Reply
Nicki Sizemore says
Hi Lucy! While the cake should have small cracks around the edges, it shouldn't crack in the center. When cracking occurs it's most often due to the temperature of the oven. If the oven is too hot it could cause the cake to rise too quickly and crack. Do you by chance have an oven thermometer? In any case, I'm glad to hear you enjoyed the cake, and keep me posted!
Reply
Valmai Cross says
Love This RECIPE basic for so many uses !!!
Reply
Nicki Sizemore says
I'm so glad to hear!
Reply
