slice of gluten-free gingerbread cake with a gingerbread cake house in the background
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5 from 11 votes

Gluten-Free Gingerbread Cake

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.
Course Dessert
Cuisine American
Keyword gluten-free gingerbread bundt cake, gluten-free gingerbread cake
Prep Time 10 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Calories 392kcal
Author Audrey from Mama Knows Gluten Free


  • 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.


  • 1/3 cup butter, melted dairy-free use Smart Balance butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract


  • 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.


  • 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.


  • 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!"


Serving: 1slice | Calories: 392kcal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 247mg | Potassium: 162mg | Fiber: 2g | Sugar: 40g | Vitamin A: 555IU | Calcium: 77mg | Iron: 1.4mg
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