Tis the season for all things gingerbread :-). If you are looking for a fun bundt cake recipe for the holidays, you will love this gluten free gingerbread bund cake recipe for the holidays! 

A gluten free gingerbread bundt cake with cream cheese frosting decoration.

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!

Why This Recipe Is Great:

  1. It is full of gingerbread flavors. This cake is a showstopper!
  2. You can use the cake batter to make a sheet cake or cupcakes if you prefer!
  3. You can enjoy the cake plain, dusted with powdered sugar, or with frosting.

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:

My Mom requests this each year for her Birthday 🎂 She’s not even a Gluten Free Gal!! So excellent! It’s tasty with a great texture 👍”

Kehlila S., Pinterest user
A slice of gluten free gingerbread bundt cake with cream cheese frosting on a plate.
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Ingredient Notes:

  • Gluten Free Flour Blend – I used King Arthur’s Gluten Free Blend for this recipe, but Bob’s Red Mill 1 to 1 Gluten Free Blend works well, too.
  • 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.
  • Baking powder and soda – I recommend aluminum-free baking powder

This bundt cake is great, or you can make some easy substitutions to make it more allergy-friendly. 

Modifications For Food Allergies:

  • 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.
The top view of a gluten free gingerbread bundt cake with a slice cut out.

Are you ready to make this gluten free gingerbread cake recipe for yourself? You are going to love it!!

Recipe Step-By-Step Directions:

The wet ingredients in a mixing bowl.

Step 1: Add wet ingredients and spices to a large stand mixer bowl. I haven’t used my mixer in a long time, but I do love it for whipping up cake batter.

Mix on low, then gradually increase the speed to medium.

Gingerbread cake batter in a mixer.

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 cake batter consistency in this picture.

Gingerbread cake batter in a bundt pan.

Step 3: Pour the gingerbread cake batter into a greased bundt pan. I used coconut oil to grease the pan.

Step 4: Bake at 350 degrees F for 30-40 minutes until done. The actual baking time will vary depending on the size and depth of your bundt pan.

A knife cutting into a gluten free gingerbread bundt cake.

Step 5: Remove the cake from the oven to a wire rack for 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.

Recipe FAQ:

Can this cake be made without a bundt pan?

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.

How do you know when the bundt cake is finished baking?

Stick a toothpick into the middle of the cake. The bundt cake is done if the toothpick returns with no batter or crumbs.

How do you store bundt cake?

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.

A view of the cut bundt cake.

More Gluten Free Gingerbread Recipes:

the top of a gingerbread bundt cake.

Gluten Free Gingerbread Bundt Cake

Sandi Gaertner
A moist delicious gluten free gingerbread bund cake recipe. This holiday bundt cake is perfect for any occasion.
5 from 17 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 slices
Calories 340 kcal


  • Cake:
  • 2 cups gluten free flour blend
  • ½ cup brown sugar
  • ½ cup butter melted
  • 1 cup molasses (*I like Blackstrap)
  • ½ cup applesauce
  • 2 eggs
  • 1 ¼ cups almond milk (*or other non-dairy milk)
  • 2 teaspoons cinnamon
  • ½ teaspoon allspice
  • 1 ½ teaspoons ginger
  • ¼ teaspoon cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • teaspoon salt
  • Frosting:
  • 8 ounces cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar


  • Preheat the oven to 350F degrees.
  • Grease a bundt or cake pan with coconut oil.
  • In a mixer, add all of the wet ingredients and mix on low speed. Gradually increase the speed to medium until the wet ingredients are well mixed.
  • Gradually add in the spices, baking soda, baking powder, and salt. Mix on low speed. 
  • Add in the 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 cake pan.
  • Use a spoon to spread the batter around evenly.
  • Bake for 40 minutes. Take a toothpick and stick it into the cake. If the toothpick comes back clean (no crumbs or batter), the cake is done.
  • Add all of the frosting ingredients into a mixer and whip until thick and creamy. Pipe the frosting onto the cake.



Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 340kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 60mgSodium: 288mgFiber: 1gSugar: 37g
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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.

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Recipe Rating


  1. 5 stars
    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.

    1. 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.

  2. 5 stars
    What a beautiful texture on this cake and I absolutely adore the idea of the cream cheese frosting. Beautiful Sandi!

  3. 5 stars
    This cake sounds so good, Sandi! And I love that you used just enough cream cheese frosting so the gingerbread flavor would still shine through! Beautiful!

  4. 5 stars
    Great winter recipe! Thanks for sharing the tip for using coconut oil for greasing. I need to try it next time!

  5. 5 stars
    What a pretty and awesome sounding gingerbread bundt cake! My neighbor eats gluten free. She’ll have to be extra nice to me, and maybe I’ll make her one.

    1. Thank you so much Laura…we love gingerbread as well. I still haven’t figured out gingerbread to make a gluten free house though.