Gluten-Free Gingerbread Cake {Dairy-Free Option}

5 from 30 votes
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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 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 recipe steps 1-6

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 flourNot 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.

gluten-free gingerbread bundt cake in a shape of a gingerbread house

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!

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5 from 30 votes

Gluten-Free Gingerbread Cake

Servings: 16 servings
Prep: 10 minutes
Total: 1 hour 5 minutes
slice of gluten-free gingerbread cake with a gingerbread cake house in the background
This soft and moist gluten-free gingerbread cake is a perfect balance of sweetness and spice and coated with a sweet buttery glaze that creates a sweet crunchy crust. With a dairy-free option.

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

Serving: 1sliceCalories: 392kcalCarbohydrates: 57gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 83mgSodium: 247mgPotassium: 162mgFiber: 2gSugar: 40gVitamin A: 555IUCalcium: 77mgIron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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Recipe Rating




43 Comments

  1. Absolutely beautiful cake! I subbed in honey as I didn’t have molasses, and added some fresh ginger and more spices because that’s how I do. If it came out this well with added ingredients weighing down the silky batter! Thanks for the recipe!

  2. This has become an annual holiday fav in my home…so much so, even my non gluten-free family members request it!
    Thanks mama ❤️

  3. i didn’t have allspice, used pumpkin pie spice 🤷‍♀️ it was spectacular ,but I’ve got some now. I’m going to try to cut the entire recipe in half, because the three of us ate it in one night. we couldn’t stop.

  4. there are alot of people in my church who are gluten free, dairy free, and refined sugar free. I used coconut oil for the butter. I used maple syrup for the white sugar and increased the molasses to 1 and one quarter cup instead of the brown sugar. I used coconut milk for the buttermilk.
    this cake was a huge hit. I am making it again for another event at church. thank you so ,uch for this recipe!

  5. Made dairy free version, used country crock olive oil plant butter. Very moist, the crunchy bits of glaze added a little texture. Nobody knew it was gf-df. Everyone loved it

  6. Just made this gluten free/dairy free Gingerbread Cake. Amazing!! So delicious and moist. Definitely a keeper!!

  7. I made this first as a Bundt cake and it tasted amazing but stuck to the pan pretty bad. Made it the second time as muffins and it still tasted amazing and was less high-maintenance. I brought them to thanksgiving dinner and was the only GF/DF person there, but everyone requested I bring them for Christmas too!

  8. Made this today in Scotland by the recipe. Used freshly ground spices. This is a very good recipe foe the holidays. The children loved it. Could not tell that it was made with gluten free flour. Thank you for all your hard work!

  9. This is a great cake recipe! Always welcome at our house and good to take to a birthday party so the GF people can have cake, too!

  10. Family favourite. A cake I can enjoy as a GF person and my grandkids love with a dairy allergy thrown in. Thank you.

  11. super dooper! first time i tried gluten free and will use this recipe regularly even if i dont need gluten or dairy free!

  12. I have made this several times. Thank you for this recipe. My dairy free grandchild now has a very yummy cake that looks and tastes great. All the others love it too.

  13. This recipe is outstanding! I have made this 4 times in the last 3 weeks. It is a hit with everyone. Thank you for such a yummy recipe. Even did the dairy free alternative and it was just as yum! Thank you, Thank you!

  14. FANTASTIC!!! We are not all gluten free in our family but i will always use this recipe! Delicious. made two of the houses shown and i this 6 of the mimi bundts

  15. I made this for our dessert on Christmas Eve and it was so delicious! My family (including my husband, who isn’t usually a fan of GF recipes) loved it. I’ll definitely make it again!

  16. Oh. My. Word. This is fantastic! I made this for Christmas and everyone loved it! I ran out of Pillsbury GF flour and used Bob’s Red Mill 1-to-1, and it worked just fine. My non-GF family said this cake may have to be added to our yearly menu! Thanks for sharing! Oh, and Merry Christmas! ❤

  17. This is the BEST cake I’ve ever made (I went the dairy-free route. It was so easy and turned out perfectly following your directions. Thank you so much!

  18. Another FANTASTIC recipe! Everyone (GF or not) loved it. Will definitely be making this one again. Thanks for another yummy cake.

  19. Love this recipe. Baked it in a bundt pan and it was wonderful. Your recipes are always so good-very easy to follow and taste yummy. Thanks for all your hard work. Happy holidays to you and family.

  20. These were AMAZING! I made them for Christmas morning breakfast in mini gingerbread house pans, used KAF GF flour – skipped the butter glaze and used a thin maple icing when cooled. Everyone loved them. Making them for the upcoming New Years party into cupcakes with a molasses buttercream frosting ? thanks!

    1. Thank you so much Michelle for the awesome 5-star recipe review! I am so happy that everyone loved the gingerbread cake and it was amazing. I love that you are going to make it into cupcakes with molasses buttercream. That sounds amazing! You are so welcome, I love sharing what I make for my family. Thank you again and Happy New Year!

  21. This is the first time making a gluten free cake. I normally make gingerbread cookies for Christmas but I was wanting something else this year. The cake came out fabulous! It was moist and tasty. I will make it again. Thank you for posting this recipe.

    1. Thank you so much Sue for the wonderful 5-star recipe review! I am so happy that the gingerbread cake came out fabulous, was moist and tasty, and that you will make it again. You are so welcome, I love sharing what I make for my family!

  22. This is the first time making a gluten free cake. Wow! It’s fabulous. Moist and tasty! Normally, I make gingerbread cookies but I was wanting something else this Christmas. I couldn’t tell it was gluten free. I will make this again! It’s a keeper.

    1. Thank you so much Susan for the awesome 5-star recipe review! I am so happy that you enjoyed the gingerbread cake and you will be making it again. Thanks again!

    1. Thank you so much Ann for the wonderful 5-star recipe review! I am so happy that you enjoyed the gingerbread cake and it was fantastic. Thank you again!

  23. I made this recipe using Bob’s Red Mill 1-to1 Gluten-free flour but used this icing instead of the glaze. and served at my dinner party that included a sweet friend with celiac. It was delicious, perfect for Christmas-time and everyone went out the door raving…

    1. Thank you so much llgrizzell for the wonderful recipe review! I am so happy that everyone enjoyed the gingerbread cake. Thank you again!

    1. Thank you so much Marilyn for the wonderful 5-star recipe review, it really made my day. I am so happy that it was the best gingerbread cake you have had, with or without gluten. Thank you again!

  24. I made it with cashew milk w/ the vinegar to turn it into ‘buttermilk’ and ran out of gluten free flour so added 1 cup almond flour with 2 cups gluten free flour and it was AMAZING! Will make it again and again and again!!

    1. Thank you so much Julia for the awesome 5-star recipe review! I am so happy that you enjoyed the gingerbread cake. Thank you so much for sharing what modifications you used, as I know it will help others. Thanks again!

    2. Thank you so much Julia for the awesome 5-star recipe review! I am so happy that you enjoyed the gingerbread cake and you will make it again. Thank you again!

    1. Thank you Joansy for the wonderful 5-star recipe review! I am so happy that you enjoyed the gingerbread cake. Thank you again!

    1. Thank you so much for the 5-star recipe review Dawn! I am so happy to hear that everyone enjoyed the gingerbread. I need to try using this recipe toi make cupcakes like you did. I’m sure my kids would love it that way too. Thank you again!