My husband loves molasses in anything from molasses cookies to molasses milk. Yes, instead of chocolate milk, he had been known to drink molasses milk, which is just what it sounds like. It is milk with molasses stirred in.
I enjoy molasses, but not nearly as much as he does. And molasses milk is something I doubt I will ever learn to enjoy.
When it comes to gluten free baking I find that I tend to recreate and come up with my favorite gluten free foods, but forget about the others in my family. After all, when my husband wants a doughnut he can go get one, I cannot.
However, since I cook and bake mainly gluten free, I am really trying to focus more and more on the foods my whole family misses. Before going gluten free I baked all the time. My family is used to homemade bread, cakes, cookies, and more. They miss all the baked goods that I used to do and I need to remember that more often.
So, this gluten free gingerbread cake was made with my husband in mind. I found a recipe in an cookbook that I have, that is full of old fashioned type recipes. When I saw the recipe for gingerbread cake, I knew it would be the perfect cake to recreate for my family. And it is great for the holidays.
My husband claims that no one would ever know this is gluten free. He might just have eaten most of the cake all by himself and when a regular eating person eats that much of a gluten free cake, you know it is good.
Gluten Free Gingerbread Cake
An old fashioned gingerbread cake made gluten free.
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 teaspoons baking soda
- 1 cup buttermilk
- 1 cup molasses
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 cup sweet rice flour
- 1 1/2 cups rice flour
- 2/3 cup potato starch
- 1/2 cup tapioca flour
- 1 teaspoon xanthan gum
- Cream sugar and butter. Add eggs and mix well.
- In a small bowl combine buttermilk and baking soda and add to egg butter mixture.
- Add molasses, cinnamon, ginger, cloves, salt, sweet rice flour, rice flour, potato starch, tapioca flour, and xanthan gum. Mix just until well combined.
- Bake at 350 in a greased 9x13 pan for 20-25 minutes or until done.
- Serve plain or with whipped cream on top.
Amount Per Serving: Calories: 260Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 343mgCarbohydrates: 49gFiber: 1gSugar: 26gProtein: 3g
Nutritional values are approximate and aren't always accurate.
Thank you! Gingerbread is something I love at this time of year. Buttermilk is going to be added to my grocery list so I can make this.
You make the best, the absolute best, gluten-free cakes on the face of this planet Lynn! Thank you, thank you, thank you!
Thanks, I am glad you enjoy them. I love cake, so I have fun adapting them to be gluten free.
I love cakes too. If you ever create an e-books on cakes, let me know. I would definitely buy it and tell my GF friends about it.
I just noticed no oven temperature. 350 degrees? I am planning this for tonight’s dessert (and hopefully some leftovers for snacks through the weekend). With my small family (just three of us) I am going to halve it for a 9″ square pan.
Yes 350, sorry about that. And I was gone all day and just saw your comment. Sorry I did not get to it earlier today.
What do you think would be the difference if i used all rice flour (maybe brown) since i can’t find sweet rice flour? would it be too gritty? this would be my first attempt at a gf cake (not a mix!)
Wonderful recipe! Delicious cake! Deep brown colour, moist, tastes and smells fantastic, only better the next day. Baked up beautifully with smooth top – no cracks! And quick and uncomplicated to make. I gave it an extra five minutes and it was perfectly done.
I am so glad that you enjoyed it! I have not made this in awhile and need to make it again for the holidays.