Gluten-Free Gingerbread Cake
Moist, dark, and delicious, you'd never believe this take on classic gingerbread cake is gluten-free.
Prep
10 mins
Bake
40 to 45 mins
Total
1 hr 10 mins
Instructions
Prevent your screen from going dark as you follow along.
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Preheat the oven to 350°F. Grease and lightly flour a 9" square pan.
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In a large mixing bowl, whisk together the flour, xanthan gum, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
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Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
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Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
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Pour the batter into the prepared pan, and let it rest on the counter for 15 minutes.
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Bake the cake for 40 to 45 minutes, until it just begins to pull away from the edge of the pan and a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and cool it on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.
Tips from our Bakers
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Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
