This Gluten Free Gingerbread Cake Recipe is by far the BEST choice for a festive treat this holiday season, this is a depression-era recipe!
This depression-era recipe was passed down to me by my great-grandmother and is absolutely delightful, a recipe that your family will enjoy too.
This recipe uses pantry-style ingredients such as syrup, sugar, butter, flour, ginger, and coconut. The combination of flavors will be a delight for a gingerbread lover, that’s for sure!
How do you make Gluten-Free Gingerbread Cake?
The only thing needed for this to be a gluten free cake is gluten-free all-purpose flour. This needs to be a 1:1 swap, such as Bob’s Red Mill, King Arthur, or Better Batter.
This is the only swap needed to make this gluten-free; however, as always be sure to check all ingredients before using.
Gluten-Free baking is actually very simple with a basic gluten-free all-purpose flour. The Xanthum Gum will also already be added to your flour if you are using a 1:1 flour, no additional Xanthum Gum will be needed.
If gluten-free is NOT a need for you, simply use regular all-purpose flour.
What ingredients do you need for Gingerbread Cake?
- Maple Syrup
- Brown Sugar
- Granulated Sugar
- Gluten-Free or Regular All-Purpose Flour
- Boiling Water
- Baking Soda
- Shaved Coconut
- Half and Half or Cream
- Chopped Pecans
In summary, go grab everything in your pantry, and let’s bake a cake!
Tips for Making Gluten Free Gingerbread Cake:
This cake is best made in a bundt pan, these will typically be about 12 cups. The bundt cake pan is the best choice for this cake and will yield the best results.
The baking time listed is intended for a bundt cake pan, if you choose a different pan then the baking time will be different.
This cake will be baked at 350 degrees F and the cake ingredients are going to be added in order to a large mixing bowl or the bowl of a stand mixer. This cake can be mixed by hand with a wooden spoon, with the paddle attachment of the stand mixer, or with a handheld electric mixer.
Once the cake is prepared, pour it into the greased bundt pan and bake in the oven for 45 minutes.
While the cake is baking, the topping will be prepared.
There will be two different toppings used for this recipe. The first topping is going to be candied coconut. This is made with a combination of boiled butter, cream, and brown sugar, then the shaved coconut is coated with the mixture.
The second mixture is going to be a combination of sugar, cinnamon, butter, flour, and pecans.
Once these toppings are made, the cake will come out of the oven and cool. When the cake is cool, carefully release it onto a baking sheet.
Add the shaved coconut mixture evenly on top of the cake, this is going to drip down the cake and really soak into it. Then, add the pecan mixture on top of the cake.
After this is done, the cake is going to be placed on LOW BROIL in the oven for 3 minutes, this will really get that topping adhered to the cake.
Next, it’s time to let the cake cool for a few minutes and serve!
Find the full recipe card below for step-by-step instructions.
How to serve Gingerbread Cake:
Gingerbread Cake can be sliced and served as is, the warm spices will melt right in your mouth!
Additionally, it can also be topped with a scoop of vanilla ice cream and leftover coconut topping.
Lastly, it can be served with sprinkled powdered sugar and a cup of your favorite coffee. This is by far one of the best holiday cakes to serve this holiday season!
How to store Gingerbread Cake:
Gingerbread Cake can be wrapped in plastic wrap or stored in an airtight container. It can be stored at room temperature for up to 4 days.
More Gingerbread Recipes:
Gluten Free Gingerbread Cake
- 1 Tbsp Maple Syrup
- 1/4 Cup Brown Sugar Packed
- 1 Cup Granulated Sugar
- 1/3 Cup Butter Softened
- 2 1/2 Cups All-Purpose Flour or Gluten Free All Purpose Flour
- 2 Eggs (Room Temperature) Beaten
- 1 Cup Boiling Water
- 2 Tsp Baking Soda
- 1 Tsp Ginger
- 1/2 Tsp Nutmeg
- 1/2 Tsp Cinnamon
- Dash of Salt
Topping Part 1:
- 1 Cup of Butter
- 1 1/2 Cup Brown Sugar
- 1 1/4 Cup Half and Half or Cream
- 1 Cup Shaved Coconut
Topping Part 2:
- 1/2 Cup Brown Sugar
- 2 Tsp Cinnamon
- 1/4 Cup All-Purpose Flour or Gluten Free All Purpose Flour
- 1/4 Cup Butter Softened
- 1/2 Cup Chopped Pecans Optional
- Preheat the oven to 350°F.
- Mix the syrup, brown sugar, and white sugar in bowl of a stand mixer or large mixing bowl.
- Add in the butter and cream together with the sugars.
- Add the flour, eggs, water, soda, ginger, nutmeg, cinnamon, and salt in order and continue mixing until the batter is formed.
- Pour into a greased bundt pan.
- Bake for 45 minutes at 350°F or until when a toothpick is inserted into the deepest part, it comes out clean.
- Continue to make the topping while the cake is baking.
- In a small saucepan, add the butter, brown sugar, and half and half bringing to a boil and stiring until butter is melted.
- Remove from heat and add the coconut, coating it with the mixture.
- Carefully remove the cake from the oven, let cool for 5 minutes, then release from the pan. Place the cake on a greased cookie sheet or baking pan.
- Using a spoon, scoop out the coconut and top it over the cooled cake, letting a little bit of the liquid run down on the sides.
- Prepare the topping for part 2, in a small bowl combine all ingredients and use hands or fork to crumble.
- Top the cake evenly with the crumble mixture.
- Put the cake in the broiler on low for 3 minutes or until browned. Be sure to watch closely as it will brown quickly.
- Serve and Enjoy.