Gluten Free Gingerbread Cake
by: claire cary
This gluten free gingerbread cake is the perfect small batch Holiday dessert. It makes one 6 inch cake and is topped with a simple cream cheese frosting and caramel sauce. It can easily be made dairy free!
Ingredients
Wet
- ⅓ cup butter melted
- ¼ cup brown sugar
- 2 tablespoons white sugar
- ¼ cup molasses
- 1 egg room temperature
- ¼ cup milk room temperature
- 1 teaspoon vanilla
Dry
- 1 cup gluten free all purpose baking flour
- 1 teaspoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking powder
- ¼ teaspoon salt
Frosting
- 2 ounces cream cheese
- ¼ cup butter
- 2/3-1 cup powdered sugar
- ¼ teaspoon vanilla
- pinch of salt
Instructions
- Preheat the oven to 350 Fahrenheit.
- Spray and line a 6 inch cake pan with parchment paper (I like these parchment rounds) and set aside.
- In a mixing bowl, whisk together all wet ingredients until smooth. It really helps if the milk and egg are at room temperature so they don't cause the butter to harden.
- Whisk in the dry ingredients, making sure to spoon and level the flour.
- Once smooth, transfer to your prepared cake pan.
- Bake for 42-50 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then flip onto a wire rack to finish cooling.
- Meanwhile, beat together the butter and cream cheese for the frosting with an electric mixer for about 1-2 minutes.
- Beat in the powdered sugar then vanilla until smooth. If it's to thick, thin it out with some milk. If it's too thin, add more sugar.
- Once the cake has cooled completely, frost, then top with caramel sauce if desired and enjoy!
Notes
You can use dairy free or regular butter and milk here.
Serving: 1slice / Calories: 388kcal / Carbohydrates: 53g / Protein: 4g / Fat: 19g / Saturated Fat: 3g / Fiber: 2g / Sugar: 31g / Vitamin C: -0.9mg
