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Gluten-Free Gingerbread Cake

gluten-free gingerbread cake Dessert
Gluten-Free Gingerbread Cake
  • Prep 25 min
  • Total 2 hr 5 min
  • Servings 10

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.

Updated May 20, 2019

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.

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Puffed high, light, but still spongy-soft like crackers soaked in milk, this gingerbread is the best I've ever made.
  • 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 Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
110
% Daily Value
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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