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Created by:
Kristy Still
Gingerbread Cake
Course
Recipes
Cuisine
American
Servings
12
Make an easy, gluten-free, and delicious Gingerbread Cake with REAL ingredients!
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Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Ingredients
1x
2x
3x
Cake
1
Tbsp
Maple Syrup
1/4
Cup
Brown Sugar
Packed
1
Cup
White Sugar
1/3
Cup
Butter
Softened
2 1/2
Cups
Regular or Gluten-Free Flour
2
Eggs
Beaten
1
Cup
Boiling Water
2
Tsp
Baking Soda
1
Tsp
Ground Ginger
1/2
Tsp
Nutmeg
1/2
Tsp
Cinnamon
Dash of Salt
Topping 1
1
Cup
of Butter
1 1/2
Cups
Brown Sugar
1 1/4
Cup
Half and Half
1
Cup
Shaved Coconut
Topping 2
1/2
Cup
Brown Sugar
2
Tsp
Cinnamon
1/4
Cup
Gluten-Free or Regular Flour
1/4
Cup
Butter
Softened
1/2
Cup
Chopped Pecans
Instructions
Preheat the oven to 350*.
Mix the syrup, brown sugar, and white sugar in the 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 on 350* or until when a toothpick is inserted into the deepest part, it comes out clean.
Let the cake cook and continue to make the topping.
In a small saucepan, add the butter, brown sugar, and half and half bringing to a boil and stirring until butter is melted.
Remove from heat and add the coconut, coating it with the mixture.
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
Nutrition
Serving:
1
Servings
|
Calories:
702
kcal
|
Carbohydrates:
95
g
|
Protein:
8
g
|
Fat:
33
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
104
mg
|
Sodium:
474
mg
|
Fiber:
3
g
|
Sugar:
55
g
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