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Gluten-Free Gingerbread Cake Recipe

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4.2 from 11 reviews

This Gluten-Free Gingerbread Cake is a moist, warmly spiced loaf perfect for the holiday season or any cozy day. Made with chickpea flour and sweetened naturally with blackstrap molasses and unsweetened applesauce, this cake offers a rich gingerbread flavor while being free from gluten. It's vegan, easy to prepare, and baked to perfection, making it a delightful treat for those with dietary restrictions or anyone looking for a wholesome dessert.

Ingredients

Wet Ingredients

  • 2/3 cup unsweetened applesauce
  • 1/3 cup blackstrap molasses
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon white vinegar (or substitute lemon juice)

Dry Ingredients

  • 2 1/2 cups chickpea flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Pinch of ground cloves
  • Pinch of ground nutmeg

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it's fully heated by the time your batter is ready.
  2. Mix wet ingredients: In a large mixing bowl, combine the unsweetened applesauce, extra virgin olive oil, blackstrap molasses, white vinegar, ground cinnamon, ground ginger, salt, cloves, and nutmeg. Mix thoroughly until the mixture is smooth and well blended.
  3. Add dry ingredients: Add the chickpea flour and baking soda to the wet mixture. Stir gently until all the ingredients are combined into a consistent batter, taking care not to overmix.
  4. Prepare the pan: Line a medium-sized loaf pan (approximately 9.25 x 5.25 x 2.75 inches) with parchment paper to prevent sticking and for easy removal of the finished cake.
  5. Pour and bake: Transfer the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for about 38 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  6. Cool and serve: Once baked, remove the cake from the oven and allow it to cool in the pan. After it has cooled completely, lift the cake out using the parchment paper and slice as desired before serving.

Notes

  • You can substitute white vinegar with lemon juice if preferred.
  • Ensure the oven is fully preheated to achieve the best baking results.
  • Check the cake a couple of minutes before the end of the baking time to prevent over-baking.
  • Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Find it online: https://dishcooks.com/gluten-free-gingerbread-cake-recipe/