Warm, rich, and aromatic spices ring in the season with the tender bite of Gingerbread. Gluten Free spiced Cake crowned with a sweet swirl of eggnog cream cheese frosting. This stunning cake is a celebration of the flavors of the holidays and will be the centerpiece of any gathering.

If you’re looking to serve up a literal slice of sugar, spice, and everything nice, this stunning cake is it. From gluten-free gingerbread waffles to this layered cake, there’s just something magic about the warm spices that make you want to play the Christmas music a little louder. With a few simple steps and clean ingredients you’ll love, this holiday recipe will be a new instant classic.

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Why You’ll Love This Recipe
Ingredients
Instructions
Equipment
Storage
Top Tips
FAQ
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Why You’ll Love This Recipe

Make Ahead - There’s no need to order dessert for your next holiday event when you use this gingerbread cake recipe. The cake itself can be baked ahead of time, tightly wrapped in plastic wrap, and refrigerated until ready to frost. Indeed, you can even make the frosting ahead of time and keep it refrigerated.
Texture - This gloriously spiced cake is so tender, decadent, and moist that no one will realize it’s gluten-free. Using ingredients like vegetable oil and almond milk gives it an incredible texture.
Balance of Flavors - Using gingerbread seasoning gives you all of the warm spices you crave in traditional gingerbread without the need to buy a bunch of spices. It’s sweet, but not overly sweet. Combined with the tangy eggnog cream cheese frosting, this dessert will make everyone fall in love.

Gingerbread cake with Christmas decoration

Ingredients

Gluten-Free Flour - Bob’s Red Mill 1 to 1 Baking Flour is my go-to flour. It has everything added so you don’t need to add any additional flour or starches for gluten-free baking and measures cup for cup the same.
Baking Soda/baking powder
Salt - Enhances all of the flavors of the ingredients.
Olivenation Gingerbread Spice - Instead of reaching for eight different types of spices reach for this single spice blend. It gives you everything you love about gingerbread in one single seasoning mix.
Vegetable oil - This adds moisture to the cake with a neutral flavor that won’t overpower any of the other ingredients.
Eggs
Sugar - Both white sugar and brown sugar add depth of sweetness to the cake while powdered sugar easily dissolves into the frosting.
Unsweetened almond milk - This adds moisture to the cake and helps make the frosting extra creamy.
Unsulfured molasses - Since this is gingerbread cake you have to have that deep, dark, rich flavor and slight bitterness that molasses adds. It pairs beautifully with the warm spices.
Cream cheese - Can we all agree that cream cheese frosting doesn’t all make it to the cake? Indeed, it’s the rich and tangy flavor of the cream cheese that has us licking the spoon.
Butter - This makes the frosting extra creamy and decadent.
Olivenation Eggnog extract - There’s no need to add actual eggnog to your frosting to get that true flavor of the holidays. Using this extract gives that concentrated flavor while making it easy to keep this cake completely dairy-free.

Instructions

Preheat your oven to 350 ℉. Lightly grease two 8” cake pans and set them aside.
Next, add all of your dry ingredients to a bowl and mix to combine.
After that add the dry ingredients to a mixing bowl. Add the wet ingredients with the mixer on medium. Allow them to mix until well combined.
Divide the batter between the two prepared cake pans.
Let the cakes bake for 35-40 minutes or until a toothpick comes out clean. Allow the cakes to cool completely before frosting.
To make your frosting add the room-temperature butter and cream cheese to a mixing bowl with the mixer fit with a paddle attachment. Mix until smooth. Next add the powdered sugar, one cup at a time. After the first cup, add the eggnog and vanilla extracts, salt, and one tablespoon of almond milk. Mix until combined. Finally, add the remaining powdered sugar and milk and mix until smooth and creamy.
Place the first cake on a cake stand or plate. Spread some of the frosting over the top. Stack the second cake on top and frost the entire cake.

Equipment

Storage

The cakes themselves can be made ahead of time. Wrap them tightly in plastic wrap and keep them refrigerated. They will last for 5-7 days.
The cakes can also be frozen. Wrap them tightly in plastic wrap and then place them in freezer-safe bags. They will last up to three months in the freezer. Allow them to defrost gently in the refrigerator overnight.
Once frosted the cake should be kept in an airtight container. It will last for up to five days refrigerated.

Top Tips

Make sure that all of your ingredients are at room temperature before mixing together the cake batter. This includes the eggs and almond milk.
Just like you want the ingredients at room temperature for the cake, you also want your ingredients for the frosting at room temperature. This will allow it to mix together smoothly and lump-free.
Lightly greasing your measuring cup will make it easier to pour the molasses out.
Don’t over-mix your cake batter. This will keep the cake tender.

FAQ

Can I make gluten-free gingerbread cake dairy-free?

Absolutely! Just use your favorite plant-based butter and cream cheese for the frosting. The eggnog extract gives you the flavor of eggnog while keeping it dairy-free.

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Comments

5 from 10 votes (4 ratings without comment)

Gingerbread Gluten Free Spiced Cake