This gluten-free gingerbread bundt cake comes together with classic pantry ingredients, including gluten-free flour, sugar, eggs, molasses, butter, and warm holiday spices. The applesauce keeps the crumb soft and steady, so the cake stays tender without falling apart. It is an easy, reliable dessert recipe that gets rave reviews.
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❤️ Sandi’s Recipe Summary
I made this as a 13×9 and I used flax eggs instead of eggs. It is fantastic! Perfect texture, balance of spices, moist. We just use a dollop of whipped topping to keep it simple. It’s great without any topping also.”
heidi k., blog comment
Moist with just the right amount of spice, this gluten free gingerbread cake is an easy cake recipe to add to your collection. If you love gingerbread as much as we do, check out more of my gluten free dessert recipes!
If you love gingerbread, try these Gluten Free Gingerbread Cookie Bars or some of these gluten free gingerbread recipes!
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Other blends should work, but you may need to adjust moisture levels depending on the blend. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Binder – If the flour blend you use doesn’t contain a binder, add 1 teaspoon of xanthan gum.
- Butter – Use unsalted butter.
- Eggs – Size large.
- Non-Dairy Milk – This recipe can use any non-dairy or regular milk.
- Brown Sugar – Light or dark. Be sure to check that your brown sugar is gluten free.
- Spices – Ensure your spices are gluten free. You will need ground cinnamon, allspice, nutmeg, ginger, and salt.
- Molasses – Regular or blackstrap molasses is okay to use.
- Apple Sauce – Use unsweetened for extra tenderness.
Substitutions:
This bundt cake is great, or you can make some easy substitutions to make it more allergy-friendly.
- Make this gingerbread bundt cake dairy-free; substitute coconut oil for the butter, and use a dairy-free cream cheese like Kite Hill for the frosting.
- To make this cake refined sugar-free, substitute coconut sugar for brown sugar.
- Make it egg-free using flax eggs, as described in Heidi’s comment above.
How to Make a Gluten-Free Gingerbread Bundt Cake (Step-By-Step)
Step 1: Add the wet ingredients and spices to the bowl of a large stand mixer. I haven’t used my mixer in a long time, but I do love it for whipping up cake batter.
Mix on low speed, then gradually increase to medium.
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Step 2: Slowly add in the gluten free flour, half a cup at a time, until all of the flour is blended in. You can see the consistency of the cake batter in this picture.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquid.
Step 3: Pour the gingerbread cake batter into a greased bundt pan. I used spray coconut oil to grease the pan.
Step 4: Bake at 350ºF for 30-40 minutes until done. The actual baking time will vary depending on the size and depth of your bundt pan. Test doneness by inserting a toothpick into the cake. If it comes out clean, the cake is done baking. If you see batter or crumbs, it needs to be baked longer.
Step 5: Remove the cake from the oven to a wire rack for cooling for 10 minutes in the pan. Afterward, hold a cooling rack against the open side of the bundt cake and gently tip it so the cake slides onto the rack to finish cooling.
Do not frost the cake until it is fully cooled. If you are looking for an incredible frosting recipe, try this gluten free frosting recipe.
If you haven’t made a bundt cake in a while, it is time to dust off that fun-shaped pan for this recipe. I have made several delicious bundt cakes with my pan, like:
- Gluten Free Pumpkin Bundt Cake
- Gluten Free Cranberry Bund Cake
- Gluten Free Lemon Bundt Cake with Lemonade Icing
- Gluten Free Vanilla Bundt Cake with Raspberries
- Easy Gluten Free Apple Bundt Cake
Frequently Asked Questions:
You can do so much with this gluten-free gingerbread bundt cake recipe! With this gingerbread cake recipe, you can make a sheet cake, cupcakes, and even a cute layer cake.
Stick a toothpick into the middle of the cake. The bundt cake is done if the toothpick returns with no batter or crumbs.
Store the bundt cake in an airtight cake container. It will keep fresh for up to 2 days on the counter or 4 days in the refrigerator.
More Gluten-Free Gingerbread Recipes:
- Easy Gluten Free Gingerbread Christmas Donuts
- Gluten Free Gingerbread Cheesecake
- Gluten Free Ginger Cookies with Candied Ginger
- Gluten Free Panettone Bread
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Gingerbread Bundt Cake
Equipment
- bundt cake pan
Ingredients
Cake:
- 2 cups gluten free flour blend
- ½ cup brown sugar
- ½ cup unsalted butter melted
- 1 cup molasses (*I like Blackstrap)
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 ¼ cups non-dairy or regular milk
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
- 2 teaspoons baking powder aluminum-free
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Frosting
- 8 ounces cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
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Instructions
- Preheat the oven to 350º F.
- Grease a bundt or cake pan with coconut oil or gluten free baking spray.
- In a stand mixer with a paddle attachment, add 2 large eggs, 1/2 cup unsweetened applesauce, 1 cup molasses, 1/2 cup brown sugar (partially melted), and 1 1/4 cups non-dairy or regular milk and mix on low speed. Gradually increase the speed to medium until the wet ingredients are well mixed.
- Gradually add in 1/2 cup brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground allspice, 1 1/2 teaspoons ground ginger, 1/4 teaspoon ground cloves, 1 teaspoon baking soda, 2 teaspoons baking powder, and 1/8 teaspoon salt. Mix on low speed.
- Add in 2 cups gluten free flour blend half a cup at a time. Keep the mixer speed on low so the flour doesn't fly out of the bowl.
- When the gingerbread cake batter is mixed, pour it into the bundt or cake pan.
- Use a spoon to spread the batter around evenly.
- Bake the cake for 40 minutes. Note: The cake bake time will vary depending on what type of cake pan you use and the material the pan is made from.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is finished baking. You need to bake the cake longer if you see crumbs or batter.
- Remove the cake from the oven and let it sit in the pan for 5-8 minutes. Waiting will allow the cake to set better so it holds together. After this time, gently remove the cake from the pan and place it on a cooling rack. Do not frost the cake until it is finished baking.
Frosting:
- Add 8 ounces cream cheese, 1/4 cup unsalted butter, 1 teaspoon pure vanilla extract, and 2 cups powdered sugar to a stand mixer with a whisk attachment. Turn the mixer on low until the powdered sugar is blended, and then turn the speed up to whip until the frosting is thick and creamy.
- Fill a frosting bag with a large tip and pipe the frosting onto the cake.
Video
Notes
- I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. Other blends should work, but it’s important to keep an eye on the batter’s consistency. Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the dough’s moisture. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
- Add 1 teaspoon of xanthan gum to the dry ingredients if your blend does not contain a binder.
- To make this cake dairy-free, use vegan butter.
- This cake can be baked as a bundt cake, a sheet cake, a layer cake, or cupcakes.
- Store leftover cake in an airtight container. It should keep fresh for up to 4 days. Freeze slices in a freezer-safe container or zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe post was updated from an earlier December 2018 post with more details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I made this as a 13×9 and I used flax eggs instead of eggs. It is fantastic! Perfect texture, balance of spices, moist. We just use a dollop of whipped topping to keep it simple. It’s great without any topping also.
I am thrilled you loved this cake. I love it with whipped cream!
Could you substitute mashed bananas for applesauce? I’m allergic to apples. Thanks!
Hi Jennifer, yes you can substitute mashed bananas. I haven’t tried it, but I do know that banana flavors would pair well.
If you did it sheet style what size do you recommend 8×8,9×9,11×7,or 9×13?
Hi Donna, a 9×9 is probably best as it is a little too much for an 8×8 pan, but not enough for a 9×13. I hope this helps.