This gluten-free gingerbread cake is light and moist with a quick, orange glaze! It's a one-bowl recipe with just 10 minutes of hands-on time. It's kid-friendly and delicious.
Gluten-Free Ginger Cake
All my taste testers loved this gluten-free gingerbread cake!
And by testers I mean my neighbor, my husband, and my three kiddos.
Toddlers are surprisingly perfect for the job. They don't try to spare fragile feelings. If they don't like it, they simply chew it up and spit it out. I can respect their honesty!
Even my pickiest kiddo loved this gluten-free treat. It's like a cross between banana bread and spice cake!
Key Ingredients
- Gluten-free flour - Make sure you use a gluten-free all-purpose flour that contains xanthan gum. I highly recommend Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It comes in a blue bag and you can find it at Target, Walmart, Lowe's foods, or on Amazon.
- Spices - Cinnamon, allspice, ginger, nutmeg, and cloves for that classic gingerbread flavor! These are great spices to have in your pantry for the holidays, so don't feel bad for stocking up.
- Mashed banana - You can puree it with an immersion blender or mash it with a fork. Just make sure to mash it thoroughly and not leave any chunks.
- Melted butter - For a moist, tender crumb! I buy butter in bulk at Costco. It's cheaper per pound and then I never run out.
- Eggs - Always use large eggs in baking unless a recipe specifies otherwise.
- Molasses - This is essential for the gingerbread flavor!
Instructions
This ginger cake is very simple! You don't even need a mixer - just a large bowl and a whisk.
As always, before you start baking, preheat your oven.
- Make the glaze: Whisk the powdered sugar, orange juice, and orange zest together. It should be thin and easy to drizzle!
- Line pan with parchment: Let the excess drape over the sides to create "handles" for easy removal.
- Mix wet and dry ingredients: First combine the dry ingredients, then add the wet ingredients to it and mix until a batter forms.
- Pour and bake: Dump the batter into the pan, spread it around, and bake until a toothpick comes out clean.
- Cool and glaze: Don't remove the cake from the pan right out of the oven! Let it cool for a while, then remove it. Drizzle the glaze on top and enjoy!
Expert Tips
- Use a gluten-free flour blend you know is reliable. Not all of them taste good! Some taste terrible. If possible, use Bob's Red Mill's 1 to 1 Gluten Free Flour or a brand you're familiar with!
- Don't swap the gluten-free flour blend with an alternative flour. I have nothing against them. I love alternative flours like almond, coconut, and oat flour! But none of them are a 1:1 swap with gluten-free all-purpose flour.
Can I make this cake into muffins?
Absolutely! It makes delicious gluten-free gingerbread muffins. I skip the glaze and add chocolate chips to the batter instead. Reduce the baking time to 17 minutes and check them with a toothpick. If they're not done, add a couple extra minutes.
Storage & Freezing
This cake is freezer-friendly!
- Store: Let the cake cool completely then transfer the cake slices to an airtight container and store at room temperature for up to 3 days.
- Freeze: Place the gingerbread slices on a small sheet pan or flat plate and freeze. Once the slices are frozen, transfer them to a zip-top bag and freeze for up to 3 months.
Gluten-Free Cake Recipes
- Soft Gluten Free Chocolate Cupcakes
- Gluten Free Gingerbread Muffins
- Gluten Free Marble Cake
- Gluten Free Italian Cream Cake
Gluten Free Gingerbread Cake with an Orange Glaze
This gluten-free gingerbread cake is light and moist with a quick, orange glaze! It's a one-bowl recipe with just 10 minutes of hands-on time.
Equipment
- Large Bowl
- 8x8 inch square pan
Ingredients
- 1¼ cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- ½ cup sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup mashed banana*
- ½ cup butter melted but cool
- 2 large eggs
- 2 tablespoons molasses
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice
- zest ½ orange
Instructions
For the glaze:
- Combine powdered sugar, orange juice, and orange zest in a medium bowl and stir until a glaze forms.
For the gingerbread cake:
- Preheat oven to 350 degrees Fahrenheit. Cut a long piece of parchment paper slightly less wide than an 8x8-inch baking dish. Lay the parchment paper in the pan, letting the paper hang over two opposite sides to create handles. Spray the pan and parchment paper with nonstick cooking spray.
- Combine the gluten-free flour, sugar, brown sugar, baking powder, baking soda, and spices in a large mixing bowl and whisk to combine.
- Add pureed banana, melted butter, eggs, and molasses, then mix well with a spatula until the mixture is emulsified and smooth.
- Transfer the batter to the prepared pan and use a spatula to spread it around evenly.
- Bake in the preheated oven until a toothpick comes out clean and it's golden brown, about 26 minutes.
- Once the cake is done, wait at least 10 minutes before using the handles to lift the cake out of the pan.
- Place the cake on the cooling rack and drizzle the glaze all over the top of the cake.
- Let glaze set, then cut into pieces and enjoy.
Notes
*½ C. banana is about 1 medium banana
Nutrition
Serving: 1gCalories: 229kcalCarbohydrates: 37gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 191mgPotassium: 110mgFiber: 2gSugar: 27gVitamin A: 289IUVitamin C: 2mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!
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