Gluten-Free Gingerbread Cake {Dairy-Free Option}
Published
This soft and moist gluten-free gingerbread cake is a perfect balance of sweetness and spice and is coated with a sweet buttery glaze that creates a sweet crunchy crust. With a dairy-free option.
Gluten-Free Gingerbread
I love the smells of holiday baking, especially that of gingerbread. There is nothing quite like the smell of gingerbread cake baking in the oven.
Gingerbread just smells like the holidays to me. It’s such a warm and cozy scent. I love all things gingerbread! When I saw this gingerbread house bundt cake pan, I knew I had to make a gluten-free gingerbread bundt cake with it!
Finding a gluten-free gingerbread house is hard, but with this bundt cake pan, you can have your own easy gf gingerbread house! I found the gingerbread house bundt cake pan at HomeGoods, but you can also order it from Amazon.
I also made this gingerbread cake in a regular bundt cake pan as well to test the recipe. It is just as beautiful in a regular bundt cake pan dusted with powdered sugar.
Gluten-Free Gingerbread Cake In A Few Easy Steps
In just a few easy steps, you can make this gluten-free Gingerbread Bundt Cake.
- Preheat oven to 325° F.
- Grease the bundt cake pan heavily with gluten-free cooking spray or butter. (I like coconut oil) I have a Nordic Ware Bundt Pan.
- In a large bowl, cream butter, granulated sugar, and brown sugar together with your mixer. (photo 1)
- Add the eggs, molasses, pure vanilla extract, ginger, cinnamon, nutmeg, allspice, and salt and mix until fully combined. (photo 2)
- In a medium sized bowl add the gluten-free flour, baking soda, baking powder and xanthan gum (leave out if your flour already has it in it) and give it a stir to combine the ingredients. Pour the flour mixture into the butter mixture and mix until fully combined.
- Add the buttermilk to the batter and mix until fully combined. (photo 3)
- Pour the batter into the greased bundt pan and bake for 55-60 minutes until a toothpick entered into the center comes out clean. (photo 4)
- Once you take the cake out of the oven, poke holes all over the top of the cake. (photo 5)
- Pour the butter sauce all over the warm cake still in the pan. (photo 6)
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Sprinkle with powdered sugar. Enjoy!
- Store in an air-tight container.
Gluten-Free Flour
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Dairy-Free Baking
I have also included a dairy-free option for my gluten-free gingerbread cake recipe. My husband, my youngest son, and I are all dairy-free.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
I promise it is just as delicious made with the dairy-free butter and dairy-free milk. So, you too can enjoy a gluten-free and dairy-free gingerbread cake.
This is a soft and moist gingerbread cake. It’s perfectly balanced between sweet and lightly spiced. The cake is coated with a sweet buttery glaze that creates a perfect sweet crunchy crust.
Nothing says holiday baking more than gingerbread. This cake is an easy recipe that your whole family will enjoy! I promise no one will know it’s gluten-free.
More Gluten-Free Christmas Desserts To Try!
- Gluten-Free White Chocolate Dipped Gingerbread Cookies {Dairy-Free Option}
- Almond Spritz Cookies {Gluten-Free & Dairy-Free}
- Gluten-Free Cut Out Sugar Cookies {Dairy-Free Option}
Gluten-Free Gingerbread Cake
Ingredients
- 1 cup butter, softened (dairy-free use Smart Balance butter)
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1/4 cup molasses
- 1 teaspoon pure vanilla extract
- 3 cups gluten-free all-purpose flour, I like Pillsbury gluten-free
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum, (leave out if your flour already has it in it)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1 cup buttermilk, dairy-free use cashew, almond or rice milk. To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
Glaze:
- 1/3 cup butter, melted, dairy-free use Smart Balance butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 325° F.
- Spray bundt pan with gluten-free cooking spray. (I like coconut oil)
- In a large bowl, cream butter, granulated sugar, and brown sugar together with your mixer.
- Add the eggs, molasses, pure vanilla extract, ginger, cinnamon, nutmeg, allspice, and salt and mix until fully combined.
- In a medium sized bowl add the gluten-free flour, baking soda, baking powder and xanthan gum (leave out if your flour already has it in it) and give it a stir to combine the ingredients. Pour the flour mixture into the butter mixture and mix until fully combined.
- Add the buttermilk to the batter and mix until fully combined.
- Pour the batter into the greased bundt pan and bake for 55-60 minutes until a toothpick entered into the center comes out clean.
Glaze:
- Combine all ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
- Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Allow to cool and sprinkle the top with powdered sugar (optional). Enjoy!
- Store in an air-tight container.
Notes
- Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- I have a Nordic Ware Bundt Pan.
- I used Smart Balance butter and almond milk for the dairy-free option.
- Store in an air-tight container.
- Mama says, "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i make a day ahead and leave out on the counter? Should i be added the glaze after cooking if thats the case or roght before serving? Thank you!
Hi Alena, yes but we recommend just 1 day ahead, as it can start to dry out a bit past 2 days.
Can this cake be made ahead and frozen successfully?
Hi Mary, yes. To freeze, let cake cool. Then wrap it in plastic wrap, and then in foil or a freezer-safe bag or container. It can be frozen whole or in slices for up to 2 months.
If you use a non-dairy milk, should you use vinegar or lemon to make it “buttermilk” or use the non-dairy milk as is?
Hi Jill, yes add the vinegar or lemon to your dairy-free milk
Would this be suitable to make-ahead and freeze?
Hi Paula, you can freeze it. To do so, let cake cool. Then wrap it in plastic wrap, and then in foil or a freezer-safe bag or container. It can be frozen whole or in slices for up to 2 months.
I am about to make this gingerbread recipe but the butter glaze on the top sounds like it would make the bottom mushy not dry crunchy
This Gingerbread bundt cake was delicious and moist. Will become a favorite at Christmas. I used King Arthur Measure for Measure 372 grams.
Wow! This was a hit! Very flavorful and the rise! Will definitely make again.
I did change the glaze to a normal powder sugar glaze but added the spices into the glaze with the vanilla.
Oh and I made it with Stevia so it was gluten free and sugar free!
I have made this delicious cake for Christmas the last two years. Everyone loves it and it does not taste gluten-free! I used the Pillsbury gluten-free flour. I would highly recommend this festive and delicious cake!! Just remember not to sprinkle on the powdered sugar until just before serving otherwise it will soak into the cake!
I made this at Christmas and it was absolutely delicious!!! This will become a new family tradition :))
Thank you so much!
Disappointed at how bland the cake was. Followed directions exactly but definitely could’ve used double the spices. Texture was rather gummy. Will stick with my other GF Gingerbread Cake recipe.