Gingerbread Cake

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Gingerbread Cake

Prep time


Cook time

40 minutes


8 in square cake


  • 2 1/2 cups all-purpose gluten-free flour
  • 1 1/4 teaspoons Xanthan Gum
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon kosher salt
  • 1/2 cup Granulated Sugar
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsulphured molasses
  • 6 tablespoons Pure Maple Syrup
  • 4 tablespoons honey
  • 8 tablespoons unsalted butter melted and cooled
  • 1 Egg beaten at room temp.
  • 1 cup (8 fluid oz.) Warm Water
  • 2 tablespoons Vegetable Oil


  1. Preheat your oven to 350°F. Grease an 8-inch square baking pan and set it aside.
  2. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well. Add the brown sugar and whisk to combine again, breaking up any lumps.
  3. Create a well in the center of the dry ingredients and add the molasses, maple syrup, honey, butter and egg, mixing to combine after each addition. Add the water and oil, and mix well. The batter will be thick.
  4. Pour the batter into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about 40 minutes). Remove from the oven and allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Gingerbread Cake
Nutrition Facts
Gingerbread Cake
Amount Per Serving
Calories 301 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Sodium 334mg 14%
Total Carbohydrates 51g 17%
Sugars 29g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.