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Gluten-Free Gingerbread Cake

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You should definitely make this gluten-free gingerbread cake for Christmas this year! It’s easy to make, egg-free, dairy-free, and vegan too! 

I never imagined I will love gluten-free baking so much! 😀 Ever since I began holding gluten-free baking classes in Bucharest, with the help of Schar Romania, I started baking a lot! The last gluten-free baking class was held this Saturday and it was organized by Schar Romania. The theme for this class was “Gluten-Free Sweets for Christmas”. You can check out the photos in the Facebook album below. I really enjoyed cooking with you!

We baked two of my favorite recipes – gluten-free gingerbread cake and Christmas sweet bread with cranberries and other dried fruits. It was so much fun to cook together with you all and I really hope you enjoyed it too! 😀

I decided to post the gluten-free gingerbread cake recipe first because we had a small incident during the cooking class. 😀 You’ll see in the recipe below that it is very important not to preheat your oven and set the temperature to 170C. Oh well, because I didn’t have total access to the restaurant kitchen’s oven and I don’t speak Italian either (the chef being Italian), he not only preheated the oven but also set the temperature to somewhere between 50C-100C! After 20 minutes I decided to check if the cake rises properly and then I noticed that the temperature was not ok… Anyway.. I tried to solve the situation but the cake didn’t turn out exactly how it was supposed to. The taste was good, but the texture wasn’t perfect.

Well.. let’s move on. You’ll see from the photos below, that the texture turns out perfectly if you follow the instructions. Also, because you liked my gingerbread spice mix so much, I wrote the ingredients below.

Gluten-Free gingerbread cake Gluten-Free gingerbread cake

This gluten-free gingerbread cake recipe is also dairy-free and egg-free. I used soy milk instead of regular cow milk. Also, for sweetening, I used sugar and honey. I rarely eat sugary stuff so once or twice a year I allow myself to eat sugar. If you don’t want to use sugar in this you can replace it with stevia powder or another healthy sweetener. Also, you can replace honey with maple syrup.

Gluten-Free gingerbread cake

I really hope you’ll like my gluten-free gingerbread cake recipe! I loved it! 😀

Yield: 15 pieces

Gluten-Free Gingerbread Cake

Gluten-Free gingerbread cake Turta dulce pufoasa fara gluten 6

You should definitely make this gluten-free gingerbread cake for Christmas this year! It’s easy to make, egg-free, dairy-free, and vegan too!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 280g (2 cups) gluten-free flour Mix C Patisserie by Dr. Schar , or regular flour, if you're not gluten intolerant
  • 230g (1 1/8 cup) sugar or stevia powder, or another healthy sweetener, same quantity
  • 3-4 Tbsps honey , or maple syrup, same quantity
  • 2 Tbsps cocoa powder
  • 3 Tbsps gingerbread spice mix , ingredients below
  • 10g (2 tsp) baking powder
  • 280ml (1 cup) soy milk, or any other veg milk of choice
  • 3 Tbsps oil
  • a pinch of salt
  • My homemade gingerbread mix:
  • 3-4 Tbsps brown sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp ground anise
  • 2 tsps ground cloves
  • 1 tsp ground cardamom
  • 1/2 Tbsp ginger powder
  • 1 tsp ground nutmeg
  • This is my homemade gingerbread mix which I also use to flavor hot wine. The quantities can be adapted to your own taste.

Instructions

  1. Mix flour, cocoa and baking powder. Sieve them in a large bowl. Ass salt, sugar and gingerbread spices mix.
  2. Mix milk with honey. Add oil.
  3. Pour the liquid ingredients over the solid ones in the bowl.
  4. Grease the form you want to use. I used a rectangular shaped jena tray, with the approx. sizes of 45x15cm.
  5. Pour the batter in the form.
  6. Put it in the COLD oven and set the temperature to 170C. Let it bake for 35 minutes. Check with a toothpick if ready.
  7. Serve with melted chocolate or powdered sugar on top.

Nutrition Information

Yield

15

Amount Per Serving Calories 302Total Fat 8.3gCarbohydrates 53.4gProtein 3.4g

Gluten-Free gingerbread cake

Tessa Brechin

Friday 5th of February 2016

I've just made this using my own blend of gf flours, koko df milk, xylitol instead of sugar and carob powder instead of coco powder - it came out perfectly! I topped it with a mix of powdered xylitol and carob powder. Even my partner who usually isn't keen on gf foods loved it! It didn't rise all that much and wouldn't have filled the size of tray you mentioned though, not sure why. Just as well though as I only had a smaller tray. But great texture and lovely taste! Thanks for the recipe. It's the first of yours I have tried and I will no doubt be trying your others soon... ☺

Ruxandra

Monday 8th of February 2016

Hi Tessa! That sounds like an awesome GF blend! Will try! :) I think it didn't rise that much because you used a different flour blend. The one I use has some ingredients in it that also make it rise, but I am glad you liked it this way too! :)

Kate

Tuesday 12th of January 2016

This cake looks amazing! I will try it today. Thank you.

Ruxandra

Sunday 17th of January 2016

You're welcome! How did it turn out? :)

anya clark

Saturday 2nd of May 2015

Can you swap 100g of sugar for 100g of roughly chopped, soaked dates?

Ruxandra

Monday 4th of May 2015

Maybe use date sugar or date syrup instead. It should work. :)

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