Moist Gluten Free Gingerbread Cake

Name: Moist Gluten Free Gingerbread Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: gingerbread
Ingredients: 1/2 cup unsalted butter, melted; 1/2 cup coconut sugar; 1/4 cup dark molasses; 2 eggs; 2 cups blanched almond flour; 1/4 cup tapioca flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon allspice; 1/2 teaspoon ground nutmeg; 1/4 cup heavy cream; 1/2 teaspoon arrowroot flour; 1/2 cup unsalted butter, cold and cut into cubes; 1/4 cup agave nectar; 1/4 teaspoon cinnamon; 1/4 teaspoon salt

December 11, 2020 // 4 Comments » //★★★★★ 5 from 2 reviews

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overhead image of a square slice of cake with vanilla icing and a sprinkle of cinnamon. a fork takes a bite out of the cake slice and lays on the wrinkled white piece of parchment paper. — This moist gluten free gingerbread cake is so easy to make in one bowl, healthier than other ginger cakes, and perfect for a holiday brunch!

Who is ready for a gluten free gingerbread cake that is moist, easy, made in one bowl and topped with a creamy cinnamon buttercream frosting? MEEE!!

This holiday season always has me craving gingerbread everything. I think this ginger spiced cake would be absolutely perfect for your holiday brunch!

Whether you’re having a low key Christmas with just your immediate fam or need to bring a special treat to share at a holiday party, this gingerbread cake is the perfect to snack on.

stack of three slices of gingerbread cake with a vanilla icing. the stack sits on a white piece of parchment paper and a white background.

Ingredients for gingerbread cake:

butter: unsalted butter is what I typically use, but you can try ghee or refined coconut oil and it should be fine!
coconut sugar: another granular sweetener should work! I would be inclined to sub brown sugar first, but if you’re in a pinch, white sugar should be fine too.
dark molasses: if you’re really not into molasses, you can add a different sticky sweetener like agave nectar, honey, or maple syrup. But, I submit you give molasses a try! It’s rich and adds a lot of warmth to this gingerbread!
eggs: I haven’t tested this recipe with an egg substitute or flax eggs, so if you have a chance to experiment at all, let me know how it goes!
blanched almond flour: I don’t recommend another flour as a sub here. If you’re in a pinch, try oat flour, but decrease the amount you use to about 1 1/2 cups.
tapioca flour: adds some fluff and lift to this cake!
baking powder: also giving the cake some fluff factor.
cinnamon: spice
ground ginger: spice
allspice: more spice
nutmeg: all the spice
salt: to bring out the flavor of that sweet spiced goodness

What is molasses?

Molasses is a thick, dark syrup that is a by-product of making sugar. It’s rich, dark, sweet and typically used in baking.

There are a few different kinds of molasses, but typically dark and medium molasses are the ones most commonly used. Blackstrap molasses is less sweet and more bitter.

Molasses is gluten free because it’s made from sugar cane which does not contain gluten.

Customize this cake to your tastebuds!

Use this cake as a base! Listen, it is absolutely perfect and moist and fluffy as is. But, it may be fun to load it up with some add-ins! My mind immediately went to some white chocolate chips, but some chopped pecans or even raisins would be fun to try!

side view of a gingerbread cake square with vanilla icing on top of it. the cake slice sits on a white piece of parchment paper with other cake slices blurred in the background.

How to make gingerbread cake:

You make it all in one bowl! Whisk together the melted butter, coconut sugar, molasses, and eggs. Once combined, add the almond flour, tapioca flour, baking powder, spices, and salt.

Aaaand you’re basically done. Line an 8×8 square pan with parchment paper so it drapes over two sides of the pan.

Pour the cake batter into the pan and spread it out in an even layer. Then bake! Allow the cake to cool and come to room temperature before you frost it.

side view of a square of gingerbread cake with vanilla frosting. the cake slice sits on a white piece of parchment aper with other cake slices blurred in the background.

How to store and freeze this ginger cake:

Fridge: store this cake in the fridge for about one week. This is the route I usually go because this cake doesn’t last long in my house!

Freeze: wrap the cake in plastic wrap and then wrap in foil. Store it un-frosted in the fridge for about 2 months. To serve, thaw in the fridge overnight and allow the cake to come to room temperature before topping with the icing and serving.

Easy buttercream frosting:

It’s only a few ingredients and pretty simple to whisk up. This frosting is based off my vanilla buttercream recipe, only I decreased the recipe in half since this cake is a smaller square sheet cake and we’re frosting just the top.

More frosting ideas:

I love topping this cake with a cinnamon spiced version of my favorite vanilla buttercream frosting, but feel free to make it your own! Add a sprinkle of cinnamon or ginger to the frosting. Or, try this cream cheese icing for a different flavor combo!

If you’re just a chocolate kind of person, try the chocolate glaze I used on top of these Millionaire Bars – it’s a simple mix of melty chocolate chips and some cream.

a fork with a bite of gingerbread cake with vanilla icing lays on a white piece of parchment paper. the rest of the slice of cake is blurred in the background.

Other gingerbread recipes you’ll love: