No one will know that this light and fluffy Gluten-Free Gingerbread Loaf Cake with icing is gluten-free, and it can be made effortlessly dairy-free too! Each bite tastes like a gingerbread man in cake form and the vanilla cream icing gives it that extra something special.
This recipe is easily adapted for a no egg version and can be made with or without dairy depending on the needs of you and your guests (detailed instructions included). This is a recipe you'll make once and save for future years as a new family favorite!
This is the perfect easy baking recipe for Christmas or any winter day when cozy is your vibe! The spices are warm and comforting and the soft texture tastes like it's straight out of a bakery display window.
While it's the perfect snack or dessert on its own, I particularly enjoy making it for holiday meals and winter parties to impress my friends and family, or as a treat for myself on cozy winter weekends.
It pairs well as a dessert after holiday favorites like our super crispy roasted brussel sprouts and dairy-free scalloped potatoes!
If you're making more than one dessert or putting together a dessert spread, this Gingerbread Loaf Cake is great with our Dairy-Free Tiramisu, Gluten-Free Chocolate Chip Muffins, and Christmas Rocky Road for the holidays!
If you're looking for a cookie complement, Gluten-Free Monster Cookies and our Soft Almond Flour Chocolate Chip Cookies pair nicely and impress even the pickiest eaters. These recipes are not to be missed during the holiday baking season!
And if you're new to gluten-free, be sure to also check out our gluten-free tips for beginners guide.
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Ingredients
Each ingredient for this gluten-free gingerbread cake was selected and tested with care! It's the perfect combination of sweet with gingerbread spices. While it tastes amazing all by itself, you will not regret making this cake with icing for that extra special treat!
Dry Ingredients
- Gluten-Free 1-to-1 (or measure for measure) style flour
- baking soda
- salt
Gingerbread Spices
- ground ginger
- ground cinnamon
- ground cloves
Wet Ingredients
- eggs (see the dedicated section below for eggless version)
- milk or dairy-free milk
- apple cider vinegar
- neutral flavored oil (avocado oil, sunflower oil, or canola oil)
- sugar
- vanilla extract
- molasses
Icing
- butter or dairy-free butter
- solid coconut cream or cream cheese
- vanilla extract
- salt
- powdered sugar
See the recipe card below for quantities.
Picking the right type of molasses
Most importantly, do not use blackstrap molasses. This type of dark sticky molasses is used for more savory dishes, like barbecue sauce.
For best taste, you want to use a molasses labeled "dark", "robust", or unsulphured. I used Grandma's brand unsulphured molasses for my recipe trials. Wholesome brand has an excellent dark sticky organic molasses.
Step-by-step Instructions
These easy step-by-step instructions with photos will make your first round of baking go smoothly. Make sure to read our Baker's Tips and Troubleshooting section below for bakery-style results on your first try.
Prep: Preheat the oven to 350 degrees F (175 C) and line a metal loaf pan with parchment paper.
Dairy-free buttermilk: Combine dairy-free milk and apple cider vinegar in a liquid measuring cup or small bowl. Stir together and set aside.
Thin the molasses: Combine molasses and hot water in a liquid measuring cup or small bowl. Stir until well-mixed and set aside to cool.
Dry ingredients: Add all dry ingredients and gingerbread spices to a large mixing bowl and whisk together thoroughly to combine.
Wet ingredients: Add all wet ingredients, dairy-free buttermilk, and the molasses-water mixture to a medium mixing bowl and whisk together thoroughly to combine. Make sure the molasses has cooled to lukewarm before adding to the mixture so it does not cook the eggs.
Bake: Pour the batter into the lined loaf pan and bake on a middle oven rack for about 60 minutes. You will want to start checking it at just past 50 minutes. The gingerbread cake is finished when a toothpick inserted at a diagonal into the center of the cake comes out clean or with a dry crumb.
Cool: Place the cake in pan on a wire cooling rack for 10 minutes. Then gently remove the cake from the pan using the parchment paper and allow to cool completely on the rack before icing.
How to make this recipe with Milk (vs Dairy-Free)
As written, this recipe is dairy-free using almond milk or another plant-based milk of your choosing. I also include apple cider vinegar to encourage the best rise and rounded top, since the acidic vinegar interacts with the baking soda for excellent rise and a soft fluffy texture.
If making this with cow's milk, you will still want to include the vinegar for best taste and texture, though it's not completely necessary.
If using buttermilk, do not include the apple cider vinegar and instead replace it with a tablespoon of buttermilk. Using buttermilk will make the cake a little bit heavier.
How to make Gingerbread Cake without eggs
The very first trials of this recipe were all eggless, since I am currently breastfeeding my baby who has an egg allergy. Using aquafaba, the liquid leftover in a can of chickpeas, makes the best egg-free substitution and the taste and texture are nearly indistinguishable from the traditional with eggs.
How to use aquafaba in place of eggs:
- Use a strainer to strain a can of chickpeas or white beans and collect the aquafaba in a small mixing bowl. You need 6 tablespoons (¼ cup plus 2 tablespoons, or 90 ml) of aquafaba for this recipe.
- Whip the aquafaba until uniformly foamy using an electric mixer, preferably with whisk attachment. This should take anywhere from 30 seconds to about a minute for the 1-loaf quantity.
- Replace eggs with aquafaba when the recipe calls for it, and follow the instructions as written. That's it!
The Best Icing
I personally love a traditional vanilla icing because it tastes just like a gingerbread man, but in cake form. The recipe as written will give you an icing that is similar to a vanilla dairy-free cream cheese frosting.
However, there are a few other variations you may want to try based on your preferences:
- With Cream - Serve with traditional or dairy-free whipped cream, homemade or packaged, to keep it simple. You will love my essential dairy-free whipped cream recipe!
- With Lemon Zest - Although surprising, Gingerbread goes great with lemon! Omit the vanilla extract and add fresh lemon zest to the top of your finished gingerbread loaf cake.
- With Caramel Sauce - Store bought is great for a quick fix or try this quick dairy-free caramel sauce recipe.
Equipment
Your Gingerbread Cake pan matters here! A good loaf pan for this recipe needs to be metal. In the first trial using a glass loaf pan, the top sunk in and was dense. When I switched to my favorite USA Pans loaf pan (worth the mini splurge, I assure you), the center was light, the top was rounded, and it was bakery-perfect!
A well preheated oven and metal loaf pan are especially important if you choose the eggless recipe option, since maximizing rise potential is crucial for traditional gingerbread texture.
- Metal loaf pan
- Parchment paper
- Two mixing bowls (medium and large)
- whisk
- spatula
- kitchen scale (optional)
Storage
Gluten-Free Gingerbread cake can be stored on the counter at room temperature for up to two days. You will want to wrap it in beeswax or plastic wrap once it cooled, or place it in an airtight container.
In the refrigerator, this recipe will last for 5-7 days in an airtight container.
Or store this quick bread in the freezer for up to 3 months. Thaw in the refrigerator or on the counter when ready to serve and eat.
For the best storage advice for quick breads and muffins, I like to refer to this post from Better Homes & Gardens.
Baker's Tips and Troubleshooting
Don't overmix the wet and dry ingredients. Quick loaves are similar to muffins - you want to mix the wet and dry ingredients just to the point where there are no pockets of flour, but there are still small lumps of flour (small blueberry or pea-sized). This will give you a nice crumb and that traditional loaf texture.
Overmixing can cause a dense, flat, or gummy texture.
Use a metal baking pan. You'll find this piece of advice in multiple places in this recipe post because it is that important. If you are currently baking with glass baking pans, you will immediately notice a difference. Using a metal pan ensures that the center of the loaf is cooked through and rises well.
Note that cooking times are faster with a metal pan, so make sure to pay close attention and expect it if you are more accustomed to glass.
Use a kitchen scale if possible. Our recipe tester made a perfect cake when measuring with cups and spoons, but I noticed some minor differences in my trials when I wasn't using a scale. This one is affordable and easy to use. It also saves a lot of mess since you can put dry ingredients straight into the bowl without using measuring cups or sifting the flour.
It's an excellent investment in your holiday and gluten-free baking and mine has lasted several years with no signs of wear.
FAQ
Molasses can be very thick and weigh down a light and fluffy cake like this one. The hot water thins the texture so it is more evenly distributed in the cake to keep it nice and light.
Gluten-Free Gingerbread Loaf Cake with icing
A scrumptious holiday confection, this gluten-free gingerbread loaf cake with icing is a must-make recipe! It can easily be adapted to an egg-free and vegan version using the instructions in the notes (we tested the no egg cake for proven success). As written, the recipe can be made with or without dairy. No one will notice the difference between this allergen-friendly recipe and the traditional version!
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Holiday, Christmas
- Diet: Gluten Free
Ingredients
Dairy-Free Buttermilk
- ½ cup (120 ml) milk or dairy-free milk
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 2 cups plus 2 tablespoons (270 grams) Gluten-Free 1-to-1 style flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Gingerbread Spices
- 2 ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ rounded teaspoon ground cloves
Wet Ingredients
- 2 eggs (see notes for no egg recipe)
- ⅓ cup (80 ml) neutral flavored oil (avocado, sunflower, or canola oil)
- ¾ cup (100 grams) sugar (I used coconut sugar)
- 1 teaspoon vanilla extract
- ½ cup (120 ml) dark molasses*
- ¼ cup (60 ml) hot water
Icing
- 4 tablespoons (56 grams) butter or dairy-free butter softened at room temperature
- ¼ cup (56 grams) solid coconut cream, or 2 ounces of cream cheese, softened at room temperature
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 cup plus 2 tablespoons (130 grams) powdered sugar
Instructions
Gingerbread Cake
- Prep: Preheat the oven to 350 degrees F (175 C) and line a metal loaf pan with parchment paper.
- Dairy-free buttermilk: Combine dairy-free milk and apple cider vinegar in a liquid measuring cup or small bowl. Stir together and set aside.
- Thin the molasses: Combine molasses and hot water in a liquid measuring cup or small bowl. Stir until well-mixed and set aside to cool.
- Dry ingredients: Add all dry ingredients and gingerbread spices to a large mixing bowl and whisk together thoroughly to combine.
- Wet ingredients: Add all wet ingredients dairy-free buttermilk, and the molasses-water mixture to a medium mixing bowl and whisk together thoroughly to combine. Make sure the molasses has cooled to lukewarm before adding to the mixture so it does not cook the egg.
- Make the batter: Add the wet ingredients to the bowl of dry ingredients. Whisk or stir until just combined. There should be no dry pockets of flour, but there will be small blueberry or pea-sized flour lumps, when mixed to the desired consistency.
- Bake: Pour the batter into the lined loaf pan and bake on a middle oven rack for about 60 minutes. You will want to start checking it at just past 50 minutes. The gingerbread cake is finished when a toothpick inserted at a diagonal into the center of the cake comes out clean or with a dry crumb.
- Cool: Place the cake in pan on a wire cooling rack for 10 minutes. Then gently remove the cake from the pan using the parchment paper and allow to cool completely on the rack before icing.
Icing (optional)
-
Butter: Add dairy-free butter to a medium mixing bowl. Beat on low speed using an electric mixer with whisk attachment until smooth.
-
Wet ingredients: Add the coconut cream, vanilla, and salt and beat until well mixed, creamy, and smooth.
- Sugar: Add half of the powdered sugar and mix at low speed. Then add the rest of the sugar and beat until smooth. If needed, add dairy-free milk in small amounts to thin. Refrigerate briefly to thicken or add more powdered sugar in small amounts.
Notes
A kitchen scale makes this whole process easier with less mess and a more predictable result. If you haven't invested in one yet, they're quite easy to use and I recommend this affordable kitchen scale.
I definitely recommend using a metal loaf pan for this recipe. When baking in a glass pan, the loaf was still wet in the middle and did not rise as well.
*Molasses: Most importantly, do not use blackstrap molasses. This type of dark sticky molasses is used for more savory dishes, like barbecue sauce. For best taste, you want to use a molasses labeled "dark", "robust", or unsulphured. I used Grandma's brand unsulphured molasses for my recipe trials. Wholesome brand has an excellent dark sticky organic molasses.
Storage: Gluten-Free Gingerbread cake can be stored on the counter at room temperature for up to two days. You will want to wrap it in beeswax or plastic wrap once it cools, or place it in an airtight container. In the refrigerator, this recipe will last for 5-7 days in an airtight container. Or store this quick bread in the freezer for up to 3 months. Thaw in the refrigerator or on the counter when ready to serve and eat.
How to use aquafaba (the liquid from a can of chickpeas) in place of eggs:
- Use a strainer to strain a can of chickpeas or white beans and collect the aquafaba in a small mixing bowl. You need 6 tablespoons (¼ cup plus 2 tablespoons, or 90 ml) of aquafaba for this recipe.
- Whip the aquafaba until uniformly foamy using an electric mixer, preferably with whisk attachment. This should take anywhere from 30 seconds to about a minute for the 1-loaf quantity.
- Replace eggs with aquafaba when the recipe calls for it, and follow the instructions as written. That's it!
Make it with dairy (vs dairy-free): If making this recipe with cow's milk, you will still want to include the vinegar for best taste and texture, though it's not completely necessary. If using buttermilk, do not include the apple cider vinegar and instead replace it with a tablespoon of buttermilk. Using buttermilk will make the cake a little bit heavier.
Keywords: gingerbread loaf cake, gluten-free gingerbread cake, easy gingerbread cake, gingerbread cake with icing, gingerbread cake without eggs
Terry
I made this gingerbread loaf cake today. It turned out well but was not as spicy as I had anticipated. My husband, who is not GF, loved it so I guess I’ll be making it again. I’ll just add some more spice to it. Thank you!
★★★★★
Jamie
Thanks so much for the review Terry! Adding a little more ground clove and some allspice will definitely make it a bit spicier. We did some recipe trials with both of those and our crew agreed on the final recipe as listed, but some definitely had a slight preference for the spicier version. Very glad you enjoyed it!
Anita
This cake is so light and fluffy! I haven’t had anything like it since pre Gluten Free. I made the dairy free version and my kids thought I brought it home from a bakery! We’ll be making this again for Christmas Day!
★★★★★
Jamie
I'm so glad you enjoyed it, Anita!