This gluten-free gingerbread cake has an addictively moist and springy crumb thanks to a magical blend of gluten-free flours: almond flour, sweet rice flour, oat flour, and tapioca flour. The batter is made with one bowl and a whisk, and you can have it in and out of the oven in 45 minutes. Top with mascarpone cream for a creamy, dreamy finish.
Thanks to Bob's Red Mill for sponsoring this post! All opinions are my own.
For a while now, I've been craving a cake version of my favorite gluten-free crinkle-top ginger molasses cookies: moist, spicy, chewy, and just sweet enough. I've been testing this gluten-free gingerbread cake recipe to perfection for years, and I'm thrilled to finally share it with you today!
This cake has all the cozy, rich flavors and moist, springy texture of those GF ginger cookies, but you can top it with a swoop of whipped mascarpone and eat it with a fork. It's:
- pillowy, tender & springy
- balanced - not too sweet or too spicy
- richly flavored with molasses, ginger, cinnamon, and allspice
- moist for days & make ahead-able
- optionally dairy-free & refined sugar-free
- makes your house smell amazing as it bakes!
But don't take my word for it; readers are loving it too:
Perfectly Moist & Delicious
“Great recipe! I’ve been experimenting with gluten free baking and your book + website is my go to resource. I made the cake exactly as written + a 8x8 pan, baked for 25 minutes. It was perfectly moist and delicious and just the right amount of ginger. I used a cashew cream frosting on the pieces we consumed. Remaining cake into the freezer for sometime later this month😋”—Susan
The Coziest Cake
Last December, during the quiet week between Christmas and New Years, I started testing the recipe for this gluten-free gingerbread cake. Every rainy afternoon after lunch, instead of getting back to our usual work-from-home life, Mr. Bojon and I would curl up on the couch and watch comedies (Ghosts, the UK version) with a cup of decaf coffee and a thick slice of gingerbread cake. It was the ideal combination of things: cozy company, warm coffee, tender and spicy cake, and a billow of cream softening the flavors.
With warm spices, rich molasses notes, and a pillowy crumb, this gingerbread cake is the culinary equivalent of cozying up in a warm blanket.
Ingredients & Substitution Suggestions
Many gingerbread recipes contain a laundry list of ingredients. I worked to streamline the shopping list of this one as much as possible while still hitting the essential flavor notes.
This cake gets its fluffy, springy crumb from a blend of gluten-free flours. But the recipe is sturdy and versatile, so if you don't have these exact flours on hand, don't worry! I've given loads of substitution suggestions below.
You can also swap in a good gluten-free all-purpose flour blend in place of one or all of the flours here. My favorite is Bob's Red Mill 1 to 1 (the one in the blue bag). You can learn all about these flours (and more!) in my gluten-free flour guide for bakers.
- Almond flour adds structure and moisture thanks to its high fat and protein content, making the crumb resilient and springy.
- Sub by weight sorghum flour, millet flour, teff flour, or light buckwheat flour.
- Sweet rice flour adds some hefty chew.
- Sub by weight Bob's Red Mill 1 to 1 flour (in the blue bag) or cassava flour.
- Oat flour adds tenderness. Be sure to use certified gluten-free oat flour such as Bob's Red Mill brand.
- Sub by weight sorghum flour, millet flour, teff flour, or light buckwheat flour.
- Tapioca flour floofs up the batter, making it extensible and stretchy in order to capture air pockets as the cake bakes.
- Sub by weight arrowroot flour or cornstarch.
A handful of other ingredients brings the batter together.
- Oil adds richness. Use a neutral oil such as sunflower, grapeseed, or mild olive oil.
- Sugar adds sweetness. I prefer organic granulated sugar which has a touch of caramel flavor.
- For refined sugar-free, sub by weight maple sugar or coconut sugar.
- Molasses adds moisture, stickiness, and deep flavor. I use blackstrap molasses, which gives the gingerbread a dark hue with rich coffee notes, while lighter molasses will have a lighter color and softer flavor.
- Eggs add lift.
- I don't recommend swapping out the eggs here if you can help it, but for egg allergies, one reader had good success using 1/4 cup blended silken tofu for each egg. Other things to try are aquafaba, Just Egg, applesauce, sweet potato puree (such as baby food!) or greek yogurt (or a combination). You'll want to use 3-4 tablespoons of any of these per egg that you're replacing.
- Milk thins the batter which helps it rise and bake in the oven.
- I tested this with dairy-free coconut milk beverage, but any milk or plant milk will work.
- Spices add just the right balance of flavor. I like a streamlined blend of ginger, cinnamon, and allspice.
- Feel free to add more spices if you like; cardamom, clove, nutmeg, and black pepper are all welcome here. For an extra-gingery cake, some readers have added grated fresh ginger root or chopped candied ginger.
- Baking soda and baking powder make the cake floofy and light.
- Salt sharpens the flavors.
How to Make Gluten-Free Gingerbread Cake with Minimal Fuss
This recipe could hardly be simpler: just whisk everything together, pour it into a pan, and bake!
This recipe makes one 8x8-inch square cake, serving 9. Or cut the cake into smaller pieces for 12 or 16 smaller servings.
Here are some other baking options:
- For a round single-layer cake, bake the batter in a 9-inch round pan to serve 8-10.
- For a gingerbread loaf cake, bake the batter in an 8x4 or 9x5-inch loaf pan lined with parchment, increasing the bake time as needed.
- For a GF gingerbread layer cake, double the recipe and bake two 9-inch round layers or three 8-inch round layers, and increase the topping as needed to frost the layers.
- For a gingerbread sheet cake to feed a crowd, double (or triple) the recipe and bake it in a 9x12-inch rectangular pan.
- For a gingerbread bundt cake, double the recipe and bake it in a 10 or 12-cup bundt pan that's been buttered and floured (see instructions in this gluten-free chocolate bundt cake recipe).
- For gingerbread cupcakes, divide the batter between 12 muffin cups lined with paper liners. Shorten the baking time as needed, and pipe the topping using a large star tip.
What to serve with gingerbread cake
This gluten-free gingerbread cake with almond flour is so moist and balanced, it doesn't *need* any accompaniment. If serving it plain, dust some powdered sugar over the top.
But it does enjoy a billow of something creamy, which smooths out the flavors of molasses and spice. Warm beverages are also welcome! Below are some of my favorite options.
Whether you make this gluten-free gingerbread cake with or without dairy, square or round, plain or topped with creamy goodness, I hope it gives you all the cozy vibes of the season.
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free gingerbread cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Gluten-Free Gingerbread Cake (Moist & Floofy!)Print Recipe Pin Recipe
- ½ cup (60 g) Bob's Red Mill blanched almond flour*
- ½ cup (78 g) Bob's Red Mill sweet rice flour*
- ½ cup (50 g) Bob's Red Mill gluten-free oat flour*
- 2 tablespoons (15 g) Bob's Red Mill tapioca flour*
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon powdered ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ½ cup + 2 tablespoons (125 g) organic granulated sugar*
- 3 tablespoons (60 g) molasses (I use blackstrap)
- 3 large eggs
- ½ cup (100 g) neutral oil (such as sunflower, grapeseed, or mild olive oil)
- ½ cup (120g) milk or plant milk (I use coconut milk beverage)
- 1 recipe whipped mascarpone*
- Position a rack in the center of the oven and preheat to 350ºF.
- Line an 8x8-inch square pan with parchment paper on all sides.
Make the Batter
- In a medium bowl, sift together the almond, sweet rice, oat, and tapioca flours with the baking powder, baking soda, salt, ginger, cinnamon, and allspice.
- In a large bowl, whisk together the sugar, molasses, and eggs.
- Whisk in the oil until combined and emulsified.
- Whisk in the milk until combined.
- Whisk in the flour mixture until combined. The batter will be loose.
- Pour the batter into the prepared pan.
- Bake the gingerbread cake until a toothpick inserted near the center comes out with moist crumbs, 25-35 minutes.
- Place the cake on a wire rack and cool completely.
- Remove the cake from the pan by placing a piece of parchment paper on top of the cake and then a cutting board on top of the parchment. Flip the whole thing upside down. Remove the pan and peel away the parchment that was in the pan. Now place your serving board or platter on top of the cake and flip the whole thing over again so the cake is right side up on the serving platter.
- Cover the cake in swirls of whipped mascarpone. Dust with cinnamon put through a fine strainer if you like.
- Cut into pieces and serve.
- For almond flour, sub by weight sorghum flour, millet flour, teff flour, or light buckwheat flour.
- For sweet rice flour, sub by weight Bob's Red Mill 1 to 1 flour (in the blue bag) or cassava flour.
- For oat flour, sub by weight sorghum flour, millet flour, teff flour, or light buckwheat flour.
- For tapioca flour, sub by weight arrowroot flour or corn starch.
- For sugar, sub by weight coconut sugar or maple sugar (about ¾ cup + 1 tablespoon)
- For dairy-free, use plant milk in the cake, and top it with paleo cream cheese frosting, vegan cream cheese frosting, or whipped coconut cream.
- The cake can be baked, covered, and kept at room temperature for up to 1 day, refrigerated for up to 3 days, or frozen airtight for up to several months.
- The whipped mascarpone can be made up to 2 days ahead.
- Once topped, the cake can be covered and refrigerated for up to 3 days.