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!
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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 we love serving this gluten free gingerbread bundt cake:
- It is full of gingerbread flavors. This cake is a showstopper!
- You can use the cake batter to make a sheet cake or cupcakes if you prefer!
- 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:
- 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
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
Allergen Information:
This homemade gingerbread bundt cake is gluten-free, nut-free, soy-free, and oat-free.
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.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the two flour blends I list above. Other blends should work, but you may need to adjust moisture levels depending on the blend.
- 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.
Are you ready to make this gluten free gingerbread cake recipe for yourself? You are going to love it!!
Step-By-Step Photos and Directions:
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.
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 liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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.
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.
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
Ingredients
- 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
- ⅛ teaspoon salt
- Frosting:
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
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Instructions
- 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.
Video
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, you may need to adjust your moisture levels in your baked goods.
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 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.