A Cozy and Comforting Gluten Free Gingerbread Cake

· · · · ·

When winter comes knocking, there’s nothing quite like the cozy embrace of a warm slice of gingerbread cake. The rich aroma of spices, the tender crumb, and the nostalgia it evokes make it a timeless treat. If you’re living a gluten-free lifestyle, fear not – you can still indulge in the magic of gingerbread. Join us as we explore the world of gluten-free gingerbread cake and unlock the secrets to creating a dessert that warms not just your palate, but your heart as well.

Jump to Recipe

Gingerbread: A Flavorful Tradition

Gingerbread is a beloved classic, often associated with holiday festivities and heartwarming gatherings. Its roots date back centuries, and its unique blend of spices – the warmth of ginger, the sweetness of molasses, and the intrigue of cinnamon and cloves – dances on the taste buds with every bite.

The Gluten-Free Twist: Baking with Precision

Creating a gluten-free gingerbread cake that rivals its traditional counterpart requires a bit of finesse. Thankfully, modern gluten-free flours and baking techniques make it entirely possible to achieve that coveted moist, flavorful crumb without the gluten.

It’s true that this cake isn’t the loveliest Christmas cake in the world. But what she lacks in appearance, she makes up for in her rich, spicy flavor. We eat this often in the colder months, for breakfast usually, but for dessert as well. I love the way it fills my home with the most comforting aroma of ginger and molasses. It’s a cozy cake, for a cozy time of year.

The recipe is adapted to be gluten-free from my Fannie Farmer cookbook, given to me by my lovely Nana, as an Christmas gift many moons ago. She passed away last year after a long and wonderful life. I think of her often, but especially at Christmas. She made the holidays so special for everyone in our family, we were so excited for her and my papa to come and visit us.

You-hoo! She always called out, as she came through the door…I can still hear her voice in my head.

And I can still read the inscription she wrote in my book:

Christmas 1991

To Alison-

The happy cooker.



Happy cooker? Most definitely. Especially when I am cooking something as simple and satisfying as this gluten-free gingerbread cake. Yum.

Looking for more gluten free holiday baking inspo? I’ve got you!

Did you make this Gluten Free Gingerbread Cake recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Gluten Free Sour Cream Gingerbread Cake

Alison Needham
This gluten free gingerbread cake is light, fluffy and has a tender crumb. We eat it often in winter for breakfast with warmed applesauce, but it also makes a nice dessert when served with whipped cream.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 509 kcal


  • 9 inch square baking pan



  • Preheat the oven to 350 degrees and spray a 9 inch square baking pan with gluten free cooking spray. Set aside.
  • Cream the butter and add the sugar, molasses, sour cream and eggs. Beat until combined. Add the flour, baking powder, baking soda, xanthan gum, salt and spices. Beat until smooth.
  • Pour into the pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool. Serve dusted with powdered sugar, or with whipped cream or warmed applesauce.


Serving: 1sliceCalories: 509kcalCarbohydrates: 78gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 522mgPotassium: 472mgFiber: 3gSugar: 56gVitamin A: 673IUVitamin C: 0.2mgCalcium: 153mgIron: 3mg
Keyword gingerbread snack cake, gluten free gingerbread, gluten free gingerbread cake, gluten free sour cream gingerbread, Gluten-Free Snack Cake, sour cream gingerbread cake
Tried this recipe?Let us know how it was!

Similar Desserts and Sweets Posts


  1. What a lovely way to remember your Nana at Christmastime, Ali…by sharing a cozy, spicy GF teacake recipe for the Christmas holiday adapted from a baking cookbook she gave you. (I love my Fannie Farmer Cookbook!) Looks scrumptious! I’ve missed your posts and now you’ve made up for it by posting 3 today. Yay! MERRY CHRISTMAS! xoxo

    1. She was a special lady. And Fannie Farmer is a must. <3

  2. I am so happy that I found this recipe. I am going to make it for Christmas. I make your GF Zucchini Bread all the time and love it. I cut it into slices and freeze it so it’s there when I want some. In the morning warmed up with a scrambled egg and a little egg nog makes a wonderful breakfast. Merry Christmas!!

  3. I made it for my family’s Hannukah celebration. I am the only one in my family who is gluten free. They all loved it. I thought I would have a lot leftover to bring home, but there was very little left. I served it with fresh whipped cream. I am going to have to make another one today and put it in the freezer.

  4. I was wondering if I could substitute canola oil for butter in the gingerbread cake or any of your pastries?

  5. Hi,

    I just made your gingerbread cake and it’s wonderful. If you’ve got time I’d love if you could tell me why the consistency of mine is different from the way you describe yours. Rather than being light and crumbly it’s more fudgy / brownie like which is also yummy and it is cooked all the way through. Also mine was higher around the edges and about 1cm lower (evenly) in the centre, yet I see in your picture it’s the opposite way around. I used a rectangular baking tray which would hold roughly the same as the square one you used, that’s the only difference I can think of. I will definitely be making it again!

  6. I absolutely love this recipe! I like to make it right around the holidays, but I’ve run into some issues… I’m in Denver, but I can’t ever figure out how to adjust this recipe for high altitude. The gingerbread is still delicious, but it always falls flat in the middle. I’ve cut the baking powder and added in more flour, but that didn’t help. Any suggestions to keep this from happening?!

    1. Perhaps add an additional egg and increase the oven temperature by 25 degrees. Confession–I have zero experience in altitude baking either. Good luck! 😉

  7. Susan Racanelli says:

    I made this for a holiday dinner party last week. It is Delicious and fabulously tender! I baked it in a Bundt pan and cooked it for about 5-10 minutes less. I served it with salted caramel sauce and whipped cream. People were actually moaning when they tucked into it. My friend who is a recent gluten free convert was astounded the cake had no wheat. High praise for your GF Gingerbread! Thank You for your lovely recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating