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Gluten-Free Gingerbread Cake

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  • Prep Time 25 min
  • Total 2 hr 5 min
  • Servings 10
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Five different kinds of flour blend to make a moist, rich gingerbread cake that's totally gluten free. Flavored with molasses, buttermilk and just a bit of pepper, this dessert is a new fall classic.
By Shauna Ahern
Updated May 20, 2019
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Ingredients

  • 1/2 cup quinoa flour
  • 3/4 cup teff flour
  • 1/4 cup oat flour (make sure this is made from certified gluten free oats)
  • 3/4 cup sweet rice flour
  • 1/2 cup tapioca flour
  • 2 teaspoons xanthan gum
  • 3/4 teaspoon guar gum
  • 1 teaspoon baking soda
  • 1 teaspoon gluten free baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 to 1 teaspoon ground black pepper
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1 cup buttermilk
  • 1 cup hot water

Steps

  •  
    1
    Heat oven to 350°F. Butter 13x9-inch pan. Place foil in pan, overlapping foil on 2 sides of pan. Butter the foil.
  •  
    2
    In large bowl, sift flours. Add xanthan and guar gums, baking soda, baking powder and spices. Mix together with whisk; set aside.
  •  
    3
    In large bowl, beat butter and sugars with electric mixer on medium speed about 5 minutes or until fluffy. Beat in eggs one at a time until well blended. Beat in molasses and buttermilk (dough may look curdled).
  •  
    4
    Add flour mixture to wet ingredients about 1/2 cup at a time, making make sure it is incorporated before adding more. Add hot water; mix 1 minute.
  •  
    5
    Spread batter in pan. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan until just slightly warm. Remove gingerbread on foil; slide onto board for cutting.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Puffed high, light, but still spongy-soft like crackers soaked in milk, this gingerbread is the best I've ever made.
  • tip 3
    If you don’t have a stand mixer, you can use your electric mixer, just stir by hand the last two additions of flour.

Nutrition

430 Calories, 12g Total Fat, 8g Protein, 72g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
230mg
10%
Potassium
340mg
10%
Total Carbohydrate
72g
24%
Dietary Fiber
6g
24%
Sugars
31g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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