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gluten free gingerbread cake

Gluten Free Gingerbread Cake with an Orange Glaze

Carolyn
This gluten free gingerbread cake can be made one of two ways: chocolate chip gingerbread muffins or studded with raisins and topped with an orange glaze. Both are quite magical but if I'm on a team it's always team chocolate.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 squares

Ingredients
  

  • 1 C. + ¼ C. Bob's Red Mill 1:1 Gluten Free All Purpose Flour
  • ½ C. sugar
  • ¼ C. brown sugar
  • 2 t. baking powder
  • ½ t. baking soda
  • ½ t. cinnamon
  • ½ t. allspice
  • ½ t. ground ginger
  • ¼ t. nutmeg
  • ¼ t. cloves
  • ½ C. pureed banana*
  • ½ C. butter melted
  • 2 eggs
  • 2 T. molasses
  • ½ C. raisins for cake or ¾ C. chocolate chips for muffins

For the glaze:

  • 1 C. powdered sugar
  • 2 T. orange juice
  • zest ½ orange

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Spray an 8 by 8 in square pan for cake or a muffin tin for chocolate chip muffins with nonstick spray. In a food processor, puree a medium to large banana until smooth. In a small bowl, melt 1 stick of butter.
  • Measure all dry ingredients into a large mixing bowl, and mix with a whisk until all ingredients are thoroughly mixed together.
  • Add pureed banana, melted butter, eggs, molasses and mix well with a spatula until the mixture is homogeneous and smooth.
  • Stir in raisins or chocolate chips, whichever you have chosen.
  • Bake at 350 degrees until the cake bounces back when touched and is a golden brown. This should be around 17 minutes for muffins and 25 minutes for the cake. Every oven varies slightly so feel free to check with a toothpick.
  • Once the cake is done, wait until completely cooled before removing from the pan.*
  • Place the cake on a cooling rack over a sheet pan, and drizzle the glaze over top.
  • Let glaze set and then enjoy.

For the glaze:

  • Combine powdered sugar, orange juice and zest in a medium bowl and stir until a glaze forms.

Notes

*½ C. banana is about 1 medium banana pureed in a food processor 
*To flip cake onto a sheet pan, place the sheet pan upside down over top the cake pan. Holding both the sheet pan and the cake pan, carefully flip the cake onto the pan. 
To flip onto a cooling rack, place the cooling rack over top the cake, and again holding both the sheet pan and the cooling rack carefully flip the cake onto the cooling rack. 

Nutrition

Serving: 1g
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