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.
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! Check out my favorite trick for How to Soften Butter!
- 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!
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.
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.
Other gingerbread recipes you’ll love:
- Gluten Free Gingerbread Oatmeal Cookies
- Gingerbread Banana Bread (gluten free + dairy free)
- Homemade Gingerbread Hot Chocolate
- Gluten Free Gingerbread Waffles
- Gluten Free Gingerbread Loaf
- 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
- Preheat oven to 350F.
- Whisk together the melted butter, coconut sugar, molasses, and eggs.
- Once combined, add the almond flour, tapioca flour, baking powder, spices, and salt.
- 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.
- Bake for 20 minutes.
- Allow the cake to cool and come to room temperature before you frost it.
- Make the frosting: place the cream and arrowroot in a saucepan over medium heat. Whisk continuously for about 20 seconds until the cream thickens up and pulls away from the sides of the pot as you stir.
- Remove from heat and set aside to come to room temperature.
- Cut the cold butter into cubes and place it in your electric standing mixer and turn it to high.
- While the butter is mixing, drizzle in the agave nectar, vanilla, cinnamon, and salt.
- After those ingredients are whisked together and combined, use a rubber spatula to transfer the heavy cream slurry to the mixing bowl.
- Turn the mixer to high and mix until combined.
- If it looks like the mixture is about to curdle – it’s ok! Stop the mixer, scrape down the sides with a rubber spatula, and continue to whip on high until it gets fluffy and creamy.
- Spread the vanilla frosting out on top of the gingerbread cake. Sprinkle with additional cinnamon if desired.
- Cut into 9 squares and enjoy!
- Serving Size: 1 square
- Calories: 343
- Sugar: 23g
- Sodium: 360mg
- Fat: 25.7g
- Saturated Fat: 14.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27.8g
- Fiber: 0.9g
- Protein: 2.9g
- Cholesterol: 95mg