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Gluten free gingerbread cake with two slices cut on a plate.
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5 from 5 votes

Gluten-Free Gingerbread Cake Recipe

This gluten-free gingerbread cake is made with nutritious ingredients but tastes like a total treat. It's warmly spiced and perfect for the holidays. This cake is also vegan and grain free so it's perfect if you're accommodating guests with various dietary restrictions.
Prep Time10 minutes
Cook Time38 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 184kcal

Equipment

  • Medium sized loaf pan
  • Parchment paper

Ingredients

  • 2 1/2 cups chickpea flour
  • 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)
  • 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

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the unsweetened applesauce, extra virgin olive oil, blackstrap molasses, vinegar, cinnamon, ginger, salt, cloves, and nutmeg to a large mixing bowl, then mix well.
  • Add the chickpea flour and baking soda, then mix until combined.
  • Transfer the batter to a medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
  • Bake at 350 degrees Fahrenheit for 38 minutes or until a toothpick inserted into the middle of the loaf looks clean upon removal.
  • Let cool before removing from the pan and serving.

Notes

  • Store this gluten-free gingerbread cake in an airtight container for up to three days or freeze it for up to six months.
  • Optional additions include 1/2 cup each of raisins and/or chopped pecans.

Nutrition

Calories: 184kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 160mg | Potassium: 362mg | Fiber: 3g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg