gingerbread cake

Moist and sweetly spiced low-FODMAP Gingerbread Loaf.  Perfect for the holidays! Gluten-free and IBS-friendly.

Low-Fodmap ‘Gingerbread’ Loaf/ Pound Cake; Gluten-Free, Dairy-Free

& ¾ cups all purpose GF, low-FODMAP flour

sugar

dark brown sugar

baking soda

xanthan gum (if not added flour

salt

baking powder

cinnamon

ginger

cloves

nutmeg

eggs

canola oil oil

corn syrup

vanilla extract

Frosting: low-FODMAP Cream Cheese Frosting, low-FODMAP Vanilla Buttercream or low-FODMAP Glaze

Vegetable shortening

Low-FODMAP ‘Gingerbread’ Loaf/ Pound Cake; Gluten-free, Dairy-free

Best homemade gingerbread cake uses grated and ground ginger for a riff on an old-fashioned classic. Christmas cheer.

Best Homemade Gingerbread Cake

all-purpose flour

(6 oz) unsalted butter, room temperature

eggs, room temperature

molasses (not blackstrap)

buttermilk (either low-fat or full-fat)

Confectioners' sugar (optional)

heavy cream

confections sugar (optional)

Avoid using a dark-colored pan. It browns the sides and bottom of the cake too much.

Preheat

Preheat the oven to 350°F (177°C). Butter and lightly flour a square 9-by-9-by-3-inch (23-by-23-by-8-cm) cake pan or a 10-inch (25-cm) round cake pan.

Grate the ginger on the fine side of a grater and try to leave most of the fibers behind when taking away the juice and the pulp.

In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, ground ginger, cloves, and salt.

Beat

In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the grated ginger and beat well for 15 seconds. Add the eggs, 1 at a time one, beating well after each addition.

Whisk

In a small bowl, whisk together the molasses and buttermilk. Add the flour and molasses mixtures to the butter mixture in 2 additions each, beating after each addition just until the ingredients are combined before adding the next.

Bake

Scrape the batter into the prepared pan, smooth the top with a spatula, and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.

Cool

Cool the cake in the pan placed on a wire rack for 10 minutes. If desired, remove the cake from the pan and let it cool completely.

Make the gingerbread

Whip

Using a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners&#8217; sugar, if using, and vanilla, until softly mounded. Place a dollop on top of each serving of cake.

Make the soft whipped cream (optional)

Serve

Sprinkle the cake with confectioners&#8217; sugar or serve with a generous dollop of soft cream and a sprinkle of cinnamon. Originally published September 1, 2003.

Serve the gingerbread

Delicious, easy gingerbread cake made right in one bowl! This gluten free gingerbread snacking cake is made with a mix of oat and almond flour, warm spices and is sweetened with pure maple syrup and blackstrap molasses.

One Bowl Gluten Free Gingerbread Cake

Wet ingredients

coconut oil, melted

maple syrup

blackstrap molasses

egg,

almond milk (or milk of choice)

Dry ingredients

oat flour

almond flour

allspice

For the frosting:

butter

cream cheese

Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray to prevent sticking.

In a large bowl, whisk together the following ingredients until smooth: coconut oil (making sure it’s melted but cooled enough to touch), pure maple syrup, molasses, egg, vanilla extract and almond milk.

Next add the dry ingredients to the bowl: oat flour, almond flour, baking powder, ground ginger, cinnamon, allspice and salt. Mix together until batter is smooth and well combined.

Pour batter into prepared pan and smooth top with a spatula. Bake for 15-20 minutes or until tester comes out clean. Allow cake to completely cool.

For the frosting: add butter and cream cheese to the bowl of an electric mixer; beat on high until smooth and creamy, about 1 minute. Next add powdered sugar and vanilla extract and beat on medium speed until well combined. If you like a creamier frosting, feel free to add a tablespoon of milk and mix again.

Frost cake with an offset spatula, then sprinkle with a little cinnamon to make pretty. Cut into 12 slices and serve.

Gingerbread Mini Bundt Cakes

all purpose flour

tsp baking soda

tsp nutmeg

tsp ground ginger

butter, (room temperature (1 stick))

molasses

milk

vanilla

whole milk

sprinkles, (optional)

Preheat oven to 350° and butter a mini bundt pan, then dust with flour, set aside.

In a large bowl, beat sugar and butter until well combined, then beat in egg and molasses until fully incorporated.

In a medium bowl, add the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves and whisk until combined.

Add flour mixture into sugar mixture and mix, then beat in milk until smooth and mixed well.

Pour batter into a large zip top bag, cut off tip, then pipe into bundt pan filling just above halfway.

Bake for 25-30 minutes or until a toothpick comes out clean.

Remove from oven and let cool for 15 minutes before turning cakes out onto a wire rack.

For the Gingerbread Bundt Cakes

Whisk powdered sugar, vanilla, and milk until smooth.

Drizzle over cooled cakes, add sprinkles, and serve as desired.

For the Icing

Flavored with robust molasses and warm winter spices, this moist and fluffy Gingerbread Bundt Cake recipe will rule your heart for ages!

Gingerbread Bundt Cake

Cup (1/2 stick, 57 gms) Butter ((unsalted, room temp))

Tbsps (33 gms) Brown Sugar ((packed, light or dark))

Egg ((room temperature))

tsp Vanilla Extract

Tbsps (90 ml) Molasses

Cup (90 ml) Hot Water ((warmed to 115 deg F))

Salt

Cup All Purpose Flour

tsp Baking Soda

tsp Ground Ginger

tsp Ground Cinnamon

tsp Ground Cloves

Nutmeg

Cup (60 gms) Confectioners' Sugar

Lemon

Preheat oven to 350°F (177°C) and spray/grease a bundt pan with oil spray/oil. Set it aside.

In the bowl of your stand mixer fitted with paddle attachment, or using hand mixer, beat butter till creamy on high speed. Add brown sugar and beat till it gets light and fluffy. About 1 and a 1/2 minutes.

Add in egg and vanilla and beat in to combine. Pour in measured molasses and hot water. Slowly mix it in too.

Sift all the dry ingredients (flour, salt, baking soda and all the spices) over wet. Fold gradually till combined. Do not overmix.

Pour the batter in prepared bundt pans and bake for 23-25 minutes. Or till the bundt cakes pass toothpick test.

Allow to cool in the pan for about 10-12 minuted and invert the pan on wire stand. Unmold the bundt pans and cool completely before icing.

Whisk confectioners&#x27; sugar and lemon juice together until mixed well.

You may add more sugar if you find the icing too thin. Add more lemon juice if it is too viscous for your liking.

Drizzle on cooled bundt cakes.

To prepare Lemon Icing:

This simple gingerbread sheet cake is topped with a delicious cinnamon frosting – a match made in heaven. The perfect Christmas dessert that couldn’t be easier to make.

Gingerbread Sheet Cake with Cinnamon Frosting (Gluten Free)

(188 g) unsalted butter, softened

(200 g) light muscovado sugar

(75 g) molasses

(180 g) plain gluten free flour blend

tsp xanthan gum

tsp baking powder

(120 mL) milk, room temperature

(285 g) unsalted butter, softened

(185 g) powdered/icing sugar, sifted

(120 mL) heavy/double cream

sprinkles (for decoration)

Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.If you want to make a thinner and larger sheet cake, you can use a larger baking tin – but you might have to adjust the baking time slightly.

In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter and sugar together until pale and fluffy.

Add the eggs, one at a time, and beat well after each addition.

Add the molasses and mix well until fully incorporated.

Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt and spices. Add them to the mixer and beat well until you get a smooth batter.

Add the milk and mix until you get a smooth cake batter with no clumps.

Transfer the cake batter into the lined baking tin and smooth out the top. Bake in the pre-heated oven at 355 ºF (180 ºC) for 36 - 38 minutes, or until an inserted toothpick comes out clean.

Allow to cool.

For gingerbread sheet cake:

In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter until pale – about 2 minutes.&nbsp;

Add the powdered sugar to the butter and beat for about 5 minutes, until pale and fluffy. Add the cinnamon and mix until it's evenly distributed.

While the mixer is running on slow speed, slowly drizzle in the heavy cream. Once completely incorporated, increase the mixing speed to high for about 1 minute.

For cinnamon frosting:

Once the cake is cool, frost it with the cinnamon buttercream frosting. Create swirls in the frosting using the back of the spoon or an offset spatula.

Decorate with sprinkles of choice.

Enjoy!

Assembling the sheet cake:

The gingerbread sheet cake keeps well in a closed container in a cool dry place for 2 - 3 days.

Storage:

Decadently rich and flavorful gingerbread cake with a deep molasses flavor and lots of spices. Perfectly paired with a creamy cream cheese frosting.

Gingerbread Cake with Cream Cheese Frosting

water

unsulphured molasses

tsp salt

vegetable oil

oz cream cheese (, softened)

unsalted butter (, softened)

tsp vanilla extract

Sparkling cranberries and mint leaves ((optional))

Preheat oven to 350 degrees. Butter a 9-inch springform pan (or an 8-inch square. Or a 10-inch springform would work too just reduce baking time slightly). Line bottom with a round of parchment paper (or square if using a square dish) and butter parchment, set aside.

In a heat proof mixing bowl whisk together boiling water and baking soda. Stir in molasses and granulated sugar, whisking well to dissolve sugar, set aside.

In a large mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt.

Stir vegetable oil and eggs into molasses mixture, then whisk wet mixture into dry mixture 1/3 at a time, mixing well after each addition. Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center comes out clean, about 30 - 35 minutes. Cool 5 minutes then run a knife around edge of cake to loosen and remove ring. Cool completely on a wire rack then frost top with cream cheese frosting and decorate with cranberries and mint leaves if desired.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add vanilla extract and powdered sugar and mix until pale and fluffy.

Recipe source: adapted from Cook's Illustrated via KCET

The spicy homemade Gingerbread Loaf made with ginger, cinnamon, allspice, cloves and molasses is such a lovely treat to enjoy with coffee or tea. Drizzle with a simple vanilla glaze for a festive treat that tastes just like the holidays.

Homemade Gingerbread Loaf

(8 tablespoons) unsalted butter, melted

buttermilk

confectioners' sugar

milk (more, as needed)

Adjust rack to middle of oven. Preheat oven...

Adjust rack to middle of oven. Preheat oven to 350-degrees F. Grease and flour a 9x5-inch loaf pan.

In a large mixing bowl, whisk together flour,...

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, ginger, cinnamon, allspice and ground cloves.

In a separate medium mixing bowl or large...

In a separate medium mixing bowl or large measuring cup, whisk together the melted butter and molasses until incorporated. Beat in eggs until combined, then buttermilk and vanilla extract. Beat until thoroughly combined. (Mixture may look curdled.)

Stir wet mixture into the dry ingredients until...

Stir wet mixture into the dry ingredients until combined. Do not over mix.

Pour batter into prepared pan, and bake until...

Pour batter into prepared pan, and bake until a toothpick or cake tester inserted into center of the cake comes out clean, about 50-55 minutes. The cake will just begin to pull away from the sides of the pan. Allow cake to cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling.

Mix all ingredients together until smooth. Add more...

Mix all ingredients together until smooth. Add more milk or confectioners' sugar as needed for desired consistency. Drizzle cooled cake with glaze.

Warm Gingerbread Cake topped with vanilla cream sauce, bananas and whipped cream! This easy gingerbread recipe could be my favorite holiday cake recipe ever!

Gingerbread Cake

egg (, beaten)

unsulphered molasses

banana (for topping)

whipped cream (,

butter ((1 stick))

heavy whipping cream

Preheat oven to 350 degrees F. Grease a 9x13'' pan with cooking spray.

In a large mixing bowl cream together the sugar and butter until smooth and light.&nbsp;

Add the egg and molasses and mix well. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves and salt.&nbsp;

Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin).&nbsp;

Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. 

Serve warm, topped with fresh sliced bananas, whipped cream, and vanilla cream sauce.

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