This Gluten Free Pumpkin Gingerbread Cake is the perfect easy holiday dessert made in just 1 bowl with only 5 minutes of prep time! Ice this gluten free gingerbread cake with our favorite No Bake Cheesecake Filling or Vegan Cheesecake Frosting for the perfect pairing.
If you love pumpkin recipes, try my Easy Pumpkin Oat Flour Muffins, Healthy Pumpkin Cake Donuts, Gluten Free Pumpkin Chocolate Chip Bread; they're all fantastic! I also have dozens of others easy to follow gluten free dessert recipes.
What I love about this gluten free pumpkin gingerbread cake
- Made in 1 bowl with only 5 minutes of prep!
- Only uses Bob's Red Mill Gluten Free 1 to 1 Baking Flour as the main gluten free flour, so no need for a million types of flour!
- Gluten free, of course!
- Naturally dairy free too!
- Low in oil and uses healthy avocado oil
- Super moist and holds up very well without drying out for a few days!
- The perfect holiday cake that everyone will love! Serve it during Thanksigiving, Christmas or any occasion you like.
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Ingredients
The ingredient list for this recipe is quite simple:
- Gluten free 1 to 1 Baking Flour blend - I like to use the Bob's Red Mill Gluten Free 1 to 1 Baking Flour for consistent results to achieve the best texture and flavor.
- Dark brown sugar - I like using the "dark" version since it has more molasses in it and lends a deeper flavor and color.
- Baking powder
- Baking soda
- Ground cinnamon, ground ginger, ground nutmeg and ground allspice
- Salt
- Canned pure pumpkin puree - be sure NOT to buy canned pumpkin pie filling!
- Large eggs
- Oat milk - or any dairy or nondairy milk of choice
- Blackstrap Molasses - Molasses contributes to that special signature gingerbread flavor!
- Avocado oil - Avocado oil is one of my favorite healthful oils to bake with since it has a high smoke point and very neutral flavor.
Find the full list of recipe ingredients and instructions in the recipe card found at the bottom of this post.
How to make this cake
Prep the oven and baking dish - Preheat the oven to 350°F. Prepare an 8"x8" square pan by greasing with cooking spray and lining it with parchment. Allow the parchment to overhang off the sides of the pan for easy removal once the cake is baked.
Whisk the dry ingredients - In a large bowl, whisk together the gluten free flour, dark brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
Add the liquid ingredients- On top of the dry ingredients, add the pumpkin puree, eggs, oat milk, molasses and avocado oil. Whisk again until fully combined and a thick batter forms!
Fill the pan & bake the cake - Transfer the batter to the square pan and spread into an even layer. Bake the cake in the center rack of the oven (for even cooking) for 36-40 minutes. The cake will look set and firm on top, and a toothpick inserted into the center of the cake will come out clean.
Cool the cake - Let the cake cool completely in the pan over a wire cooling rack. For faster cooling, lift the cake out of the pan using the parchment paper overhang once it's been out of the oven for 20 minutes and set onto the wire cooling rack.
Ice the cake (optional but highly recommended) - Spread frosting over the cake and sprinkle with cinnamon as garnish!
Tips to measure ingredients accurately
As a trained chef, my favorite way to measure ingredients for baked dessert recipes is with a kitchen scale. I know it's not the go-to way of measuring in the United States (where I live too), but I do highly recommend it for accuracy.
If you don't have access to a kitchen scale, you will want to use the fluff, spoon and measure method for the flour specifically. This will yield the most accurate amount of flour. If you just scooped the flour from the container, you would end up with much more flour than needed and that may result in a dense cake.
How to do the fluff, spoon and measure method:
- Use a spoon to "fluff" the flour in it's container so it becomes airy and no so compact.
- Use the spoon to add heaping spoonfuls of flour into your measuring cup. Don't pack the flour in at all and don't shake the measuring cup to fit more in.
- Once the cup is overflowing with flour, use a knife (or back of your spoon) to level off the flour pushing the excess flour back into the flour container.
- Once the measuring cup is leveled, add the flour to the recipe!
Best frosting for this cake
This gingerbread cake pairs incredibly well with my No Bake Cheesecake Filling (used as a frosting) or my Vegan Cheesecake Frosting Both these recipes taste like cheesecake, without the hassle of a ton of ingredients and no baking required.
Cake pan size options
This gluten-free gingerbread cake recipe is super versatile because it can be made in various pan sizes. I tested this recipe so far in a square pan and in a loaf pan, and both baked up perfectly.
Keep in mind when changing the cake pan size, that the bake time will have to be adjusted. An 8"x8" square pan bakes for 36 for 38 minutes, and a 9"x5" loaf pan bakes for 55 to 60 minutes.
Storage and freezing instructions
Store the cake in a cake plate with a cover on the counter for 1-2 days. If you want to keep the cake fresh while still moist for 3-4 days, I recommend storing the entire cake on a plate in a 2-gallon ziplock.
If icing the cake, be sure to refrigerate it right away so the frosting stays fresh and thick.
You can also freeze this cake! Easily, store the cake in a large ziplock and carefully squeeze out excess air. Store the cake in the fridge up to 2 months. To defrost, remove the cake from the freezer and set in the fridge overnight.
Pro tip for freezer: I like to add an extra ziplock around the first ziplock for extra protection against freezer burn.
More delicious holiday recipes
Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page. Or, consider following me on Facebook or Instagram! Thanks for visiting.
Gluten Free Pumpkin Gingerbread Cake
Ingredients
For the dry Ingredients:
- 2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour spooned and leveled (260 grams)
- ½ cup dark brown sugar packed (110 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoon ground cinnamon
- 2 teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ½ teaspoon Kosher salt
For the Wet Ingredients:
- 1 15-ounce can pure pumpkin puree
- 2 large eggs
- ¼ cup oat milk (or other milk of choice) (60 grams)
- ¼ cup unsulfured blackstrap molasses (80 grams)
- ¼ cup avocado oil or other flavorless oil (53 grams)
Instructions
- Preheat the oven to 350°F. Grease an 8”x8 square pan with nonstick cooking spray and line with parchment paper, leaving an overhang for easy removal once baked.
- In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and allspice.
- Add the pumpkin puree, eggs, oat milk, molasses and avocado oil to the dry ingredients and whisk together until a smooth batter forms, about 1 minute. Use a rubber spatula to fold everything together to ensure there is no flour left at the bottom of the bowl. The batter will look very thick and spreadable.
- Transfer the batter into the prepared pan and smooth into an even layer.
- Bake in the center rack of the oven for 36-38 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack to cool for 20 minutes before lifting up the parchment paper to transfer the cake onto the cooling rack. Let cool fully for 1 hour before slicing and serving.
Notes
- You can also make this cake in a 9”x5” loaf pan and bake for 55-60 minutes.
- Top the cake with your favorite frosting of choice! We paired the cake with our Vegan Cheesecake Frosting in the photos. Alternatively, simply dust with confectioners sugar before serving.
- Storage: Keep sealed in a ziplock on the counter for 1-2 days (without frosting), or keep in the fridge for 3-4 days. Always keep cake in the fridge if it has been frosted already.
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