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Gluten-Free Gingerbread Cake

This gluten-free gingerbread cake is healthy and easy to make, with all the warm, cozy flavor you love of the traditional version. It’s a holiday classic everyone will enjoy!

There's something about the smell of gingerbread that makes me feel all warm and fuzzy inside. Gingerbread season means holiday season, which to me means all things cozy. It means spending time with my family. It means snow. And it means relaxing and snuggling up to a wood stove.

While I love a traditional gingerbread cookie, one of the most requested recipes from last year was a gingerbread snacking cake. And since you're the reason I create these recipes in the first place, that's exactly what we're making today—the most epic gluten-free gingerbread cake!

As you can see from the ingredient list, this gluten-free gingerbread cake isn't like the rest. It uses less sugar, more whole grains, and all real ingredients. And guess what? You'd absolutely never know!

Hand holding slice of Gluten-Free Gingerbread Cake

Why You’ll Love This Gingerbread Cake Recipe

Here’s what makes this recipe a winner: 

  • Moist and tender. If you’re baking this for a holiday party, you might worry that the texture will be a giveaway that it’s gluten-free. Nope! This gingerbread cake is super moist, with a tender crumb and a light, airy texture—just like my Fluffy Gingerbread Pancakes and Vegan Gingerbread Loaf.
  • Cozy flavor. Between the trio of warming spices and the molasses, this gingerbread cake has the classic flavor of the original.
  • Healthy. Our healthy gingerbread cake is: gluten-free, dairy-free, refined sugar-free, oil-free, higher fiber (2g v. 0g), and lower sugar (10g v. 16g). And we've even snuck in a little protein! Each slice has 3g of protein thanks to the almond flour, quinoa flour, and molasses!
Overhead view of sliced gingerbread cake

What You’ll Need

Here are all of the ingredients you’ll need when making this gingerbread cake. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.

  • Gluten-free flours – Almond flour provides a really nice subtle flavor and soft texture, while brown rice and quinoa flour add structure and coconut flour gives the cake a little extra sweetness and rise.
  • Tapioca starch – This lightens everything up and helps the cake hold its shape.
  • Baking powder
  • Cozy spices – Ground ginger, cinnamon, nutmeg.
  • Sea salt
  • Eggs – While I haven't tested this vegan, I do think it would probably work. I'd say replace with 2 flax eggs and increase the baking time. 
  • Pumpkin puree – Since this cake is oil-free, we're using pumpkin to add some moisture. 
  • Plant-Based Milk – Feel free to use any non-dairy (or dairy) milk you want except for canned coconut milk, which is a bit too heavy.
  • Molasses – If you're not a molasses fan you can use maple syrup or honey instead.
  • Cococnut sugar
  • Coconut yogurt – Optional, for serving.
Overhead view of gingerbread cake batter in bowl with spoon

How to Make Gingerbread Cake

This gluten-free gingerbread cake is a cinch to make! Here’s what you’ll need to do.

  • Prepare. Preheat your oven to 350ºF and line a 9-inch square baking pan with parchment paper.
  • Mix the dry ingredients. Whisk the dry ingredients in a mixing bowl.
  • Mix the wet ingredients. In a separate bowl, stir together the eggs, pumpkin, milk, molasses, and sugar.
  • Finish the batter. Beat the wet ingredients into the dry ingredients until a very thick batter begins to form. 
  • Bake. Transfer the mixture to the prepared pan and bake for 40 to 45 minutes, or until a cake tester comes out clean.
  • Finish. Cool the cake for 10 to 15 minutes, then transfer it to a wire rack to cool completely. Slice into squares, then serve or store.
Gluten-free gingerbread cake topped with coconut yogurt and molasses drizzle

Tips for Moist Gluten-Free Cake

Here are some tips for getting super moist gingerbread cake:

  • Swap in some oil. Fat adds moisture to baking and since we aren't using any in this recipe, you could add a tablespoon or two. What I would recommend is reducing the plant milk by 2 tablespoons and replacing that with coconut oil.
  • Add banana. Banana will definitely add more moisture to your cake than pumpkin will, but the tradeoff is the flavor. I purposely didn't want the banana flavor, but if you like it, go for it! The two can be swapped 1:1.
  • Reduce the baking time. I always recommend doing your first check 2 minutes before a recipe calls for it. Every oven is different, so it's better to be on the safe side. Check your cake at around the 38-minute mark to see how you're doing.

Serving Suggestions

I like to serve this gluten-free gingerbread cake warm, so I pop it in the microwave for about 7 or 8 seconds and then top it with one of the following:

White plate with piece of healthy gingerbread cake topped with coconut yogurt

How Long Does Gingerbread Cake Last?

Gluten-free recipes can sometimes dry out when left at room temperature, so for this gluten-free gingerbread cake, I'd recommend keeping it in a sealed container for no more than 2 days on the counter. 

Can You Freeze Gingerbread Cake?

Yes, you can freeze this gingerbread cake. Simply wrap it up in aluminum foil, put it in a zip-top bag and it will keep for up to 3 months. You can either reheat it in the microwave or let it come to room temperature before serving.

Gluten-free gingerbread cake on plate with fork topped with coconut yogurt and molasses drizzle

More Gluten-Free Gingerbread Recipes

Gluten-Free Gingerbread Cake

This healthy gluten-free gingerbread cake is the perfect fall breakfast. Made with whole grain flours, it's naturally gluten-free and uses 75% less sugar and oil than the traditional versions!
author: Alyssa
yield: 16 squares
Gluten-free gingerbread cake topped with coconut yogurt and molasses drizzle
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes



  • Preheat the oven to 350 degrees F. Line a 9″ square baking pan with parchment paper and set aside.
  • In a medium bowl, whisk together your dry ingredients.
  • In a separate bowl, combine your eggs, pumpkin, milk, molasses and sugar. Beat these into the dry ingredients until a very thick batter begins to form. You want the dough to be slightly thicker than a cake batter. Transfer the mixture into your baking pan.
  • Bake in the center of your warmed oven for 40 – 45 minutes. Test with a cake tester by placing it in the center of the cake. If there is nothing on the stick when you remove it, the cake is ready!
  • Remove from oven and allow to cool for 10 – 15 minutes before transferring to a wire rack to cool completely, before slicing into squares. Serve with a dollop of coconut yogurt (or whipped cream) and a drizzle of molasses.



Serving: 1slice | Calories: 137kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 37mg | Potassium: 157mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1250IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
cuisine: American
course: Breakfast

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