Gluten-Free Gingerbread Cake (Moist & Floofy!)

This moist and tender gluten-free gingerbread cake is simple to make with a bowl and a whisk in about 45 minutes. A blend of GF flours (almond, oat, sweet rice, and tapioca) creates a springy, pillowy crumb that's spiced to perfection. With dairy-free and refined sugar-free options.
Alanna Taylor-Tobin

subheading: Dry Ingredients:

½ cup (60 g) Bob's Red Mill blanched almond flour*

½ cup (78 g) Bob's Red Mill sweet rice flour*

½ cup (50 g) Bob's Red Mill gluten-free oat flour*

2 tablespoons (15 g) Bob's Red Mill tapioca flour*

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

1 tablespoon powdered ginger

1 ½ teaspoons ground cinnamon

¼ teaspoon ground allspice

subheading: Wet Ingredients:

½ cup + 2 tablespoons (125 g) organic granulated sugar*

3 tablespoons (60 g) molasses (I use blackstrap)

3 large eggs

½ cup (100 g) neutral oil (such as sunflower, grapeseed, or mild olive oil)

½ cup (120g) milk or plant milk (I use coconut milk beverage)

subheading: For Topping:

1 recipe whipped mascarpone*

Directions at bojongourmet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer