This moist and tender gluten-free gingerbread cake is simple to make with a bowl and a whisk in about 45 minutes. A blend of GF flours (almond, oat, sweet rice, and tapioca) creates a springy, pillowy crumb that's spiced to perfection. With dairy-free and refined sugar-free options.
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
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.
Finish
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.
Video
Notes
*Ingredient Substitution Suggestions:
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)
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.