On the ninth day of Christmas, I present to you the BEST gingerbread cake EVER!!
I brought this to my family Christmas gathering (which was delayed because I got covid) and everyone LOVED it!!! None of them were gluten-free, it was 100% kid approved, and my aunt even said it was the best cake she had ever tasted! This cake is super moist, “perfectly spiced”- Grandma, “not too sweet”- Aunt T, and covered in a delicious cream cheese frosting. I totally recommend trying this recipe, and I hope that you will love it just as much as my family and I did!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Link to my favorite organic, flavorless coconut oil is here!
The 6 inch cake pans I use are linked here.
The 8 inch cake pans I use are linked here.
Gluten & Nut Free Gingerbread Cake (dairy-free option)
Ingredients
- 2 ⅓ cups (320 grams) Bob's Red Mill Gluten-Free 1:1 Baking Flour spooned and leveled, not scooped (linked above recipe card)
- 1 tsp salt
- 2 ¼ tsps baking powder
- ¾ tsp baking soda
- 2 tsps ground cinnamon
- 2 ¼ tsps ground ginger
- 1 tsp ground cloves
- ¾ cup (144 grams) flavorless liquid oil or melted coconut oil (my favorite is linked above this recipe card)
- ¾ cup (158 grams) sugar or coconut sugar
- 3 large eggs
- ½ cup (140 grams) molasses
- 1 tbsp vanilla extract
- 1 cup boiling water (218 grams when room temp, 202 grams when boiling)
Frosting
- 16 ounces (2 blocks, 452 grams) cream cheese vegan cream cheese will work if you're dairy-free. I like the tofutti brand.
- 4 ½ cups (585 grams) powdered sugar
- 1 tsp vanilla extract
- Scant ½ tsp salt
Instructions
- Preheat the oven to 350 degrees fahrenheit. Grease two 8 inch cake pans (or three 6 inch) and line the bottoms with a circle of parchment paper. Pour 1 ½ cups of water into a small saucepan, place the lid on top, and turn the heat on to medium-low. Let this slowly come to a boil as we prepare the batter.
- In a bowl whisk the flour, salt, baking powder + soda, and spices together. In the bowl of a stand mixer, (or a large metal bowl and use a hand mixer) mix the sugar and oil (if using coconut oil, make sure to melt it first) together. Add the eggs one at a time, beating well in between each addition. Add half of the dry mixture and mix until combined. Scrape the sides of the bowl using a spatula, pour in the vanilla and molasses and mix on high until an even light brown batter forms. Add the rest of the dry mixture and beat until you have a smooth consistency. Scrape the sides of the bowl. Measure out 1 cup of boiling water. While the mixer is running on medium speed, slowly and carefully pour in the boiling water. Mix on high until everything is well incorporated. Evenly distribute the batter between the 2 (or 3) cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Remove from the oven, and let the cake layers cool completely.
Frosting
- In the bowl of a stand mixer (or in a large bowl and use a hand mixer), combine the cream cheese, salt, and vanilla and beat until softened.
- Add a cup of powdered sugar and mix until incorporated. Scrape the sides of the bowl with a spatula, add another cup of powdered sugar, and beat until combined. Repeat these steps until you have used up all of the powdered sugar (keep in mind that the last addition will only be ½ cup).
Assembly
- If needed, trim the tops off of the cooled cake layers, using a knife, to form relatively flat surfaces for frosting. Place one cake layer on a large flat plate.
- Using an offset spatula, smooth an even layer of frosting on top. Place the other cake layer on top of the frosted one.
- If you are making a 6 inch three layer cake, repeat step 2 one more time.
- Spread as much frosting as you desire on the top and sides of the cake. Cream cheese frosting does not pipe well, so I recommend stoping with the frosting at this point. And it is very difficult (or maybe even impossible) to achieve perfectly smooth sides and sharp edges with this frosting. Now you can decorate the however you wish! I decorated mine with mini gingerbread men, marzipan presents, sugar coated cranberries, mini marshmallows, and rosemary. Have fun decorating the cake and enjoy eating it!!
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