Why Make This Recipe
There’s something truly magical about baking a cake that fills your home with the warm, inviting scents of ginger and spices. This Gluten Free Ginger Cake is not only delicious but also perfect for those who are looking for a sweet treat without gluten. It’s soft, moist, and loaded with ginger goodness. Plus, it’s simple enough to whip up on a busy afternoon, making it a great option for both novice bakers and seasoned pros.
How to Make Gluten Free Ginger Cake
Ingredients:
- 1 ½ cups gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- ¼ cup molasses
- ½ cup chopped crystallized ginger (optional)
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Directions:
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix the gluten-free flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the softened butter and brown sugar.
- Beat in the eggs, then add the applesauce and molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in the chopped crystallized ginger.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
How to Serve Gluten Free Ginger Cake
This delightful cake is best served warm right out of the oven. You can enjoy it plain or with a dollop of whipped cream or a scoop of vanilla ice cream on top. For a little extra flair, dust it with powdered sugar or drizzle some honey for sweetness.
How to Store Gluten Free Ginger Cake
To keep your Gluten Free Ginger Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it for longer, you can refrigerate it for about a week or freeze it for up to three months. Just make sure to properly wrap it before freezing to avoid freezer burn.
Tips to Make Gluten Free Ginger Cake
- Don’t skip the spices! The combination of ginger, cinnamon, and cloves is what gives this cake its amazing flavor, so make sure to measure them carefully.
- Use fresh ingredients. Ensure your baking powder and baking soda are fresh for optimal rise and texture.
- Room temperature ingredients. Using butter and eggs that are at room temperature will help them blend more smoothly, creating a fluffier cake.
Variation
Feel free to experiment with this Gluten Free Ginger Cake! You can add in chopped nuts for some crunch or substitute the applesauce for mashed bananas for a twist in flavor. If you’re not a fan of molasses, a light syrup or honey can work too.
FAQs
Can I make this cake vegan?
Absolutely! You can replace the eggs with flaxseed meal or unsweetened applesauce, and use a plant-based butter substitute for the unsalted butter.
How can I make this cake more spicy?
If you love a kick, increase the amount of ground ginger and add a pinch of black pepper for an extra zing!
What can I serve with this cake?
This cake pairs beautifully with a cup of tea or coffee. You can also serve it with a side of fresh fruit, cream cheese frosting, or a scoop of your favorite ice cream for a delightful dessert.
Gluten Free Ginger Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix the gluten-free flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the softened butter and brown sugar.
- Beat in the eggs, then add the applesauce and molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in the chopped crystallized ginger.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.