Image: Gluten Free Gingerbread Cake

Gluten Free Gingerbread Cake (Allergen-Free)

This wonderful gluten free gingerbread cake recipe is from Everyday Gluten Free, a self-published gluten free cookbook by Kim Wilson. This cake is moist, dairy-free, sugar-free, egg-free, nut-free, soy-free, (and corn-free, if you use a corn-free baking powder such as Hain’s Featherweight). The only sweeteners it calls for are natural. What more could anyone ask for? Stay tuned in for more of Kim’s recipes, book reviews, and giveaways, now through Saturday. 

Gluten Free Gingerbread Cake


Yield: 1 - 9x11 inch cake

Gluten Free Gingerbread Cake


    Step 1:
  • 1 cup teff flour or sorghum flour
  • 1/3 cup light buckwheat flour
  • 1 Tbsp. cinnamon
  • 2 tsp. ground ginger
  • ½ tsp. ground cloves
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • Step 2:
  • ¾ cup warm water
  • 1/3 cup oil/butter
  • ½ cup molasses*
  • ¼ cup honey (or agave or maple syrup)
  • 1 cup applesauce
  • 2 tsp. apple cider vinegar
  • ½ cup ground flax
  • ¾ cup brown rice flour


  1. Combine all the ingredients above the line [in Step 1], allowing the mixture to set for several minutes for the brown rice flour to hydrate. Combine the ingredients below the line [in Step 2] in a separate mixing bowl. Combine wet and dry mixtures and then pour into an oiled 8 ½ x 11 rectangular baking pan. Bake at 350 degrees for 35-40 minutes.


* increase/decrease amount depending upon intensity of molasses

Fancy Version:

Make this an “Upside Down Cake” by layering the bottom of the cake pan with thinly sliced pears or apples before pouring in the cake batter. It’s really special when baked in a cast-iron skillet. Scrumptious, and a beautiful autumn presentation!

Visit Kim’s website at Simply Natural Health.

Excerpted from Everyday Wholesome Soup by Kim Wilson © 2010 Kim Wilson. Reprinted with permission. All rights reserved.

4 comments on “Gluten Free Gingerbread Cake (Allergen-Free)Add yours →

    1. Patricia,

      When mixing regular grain rice flour in order to soften it, you can mix it with the usual ingredients, butter, sugar, milk, oil, what-have-you. However, do not mix in the baking powder or baking soda until the end. You’ll have to sprinkle it in and remix. Therefore, do not over-mix your batter.

      In addition, I do not recall the brand of flour I used for this recipe. Now that I use Bob’s Red Mill gluten free rice flours I don’t really have that problem.

      Enjoy and happy holidays,

  1. The gingerbread looks great. How much brown rice flour is required? The first instruction says allow the brown rice flour to hydrate but the ingredients list does not include it.

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