This gluten free gingerbread bundt cake is moist, rich with molasses, and full of warm holiday spice. It's finished with a simple vanilla glaze that makes it feel just as special for a Christmas brunch as it does for dessert after dinner.
Gluten free Gingerbread Bundt Cake is a festive and flavorful dessert that brings the cozy, spicy warmth of gingerbread to life in a moist, aromatic cake. Made with molasses and gingerbread spices, this gluten free gingerbread cake is perfect for holiday baking.
Whether you're preparing for Christmas or a winter gathering, this holiday dessert combines the traditional taste of gingerbread with the elegance of a bundt cake, making it a showstopper at any festive table.
The cake is not only delicious, but it's also a gluten free dessert that allows everyone to enjoy the classic flavors of the season.
If you are looking for more gluten free bundt cake recipes try my Gluten Free Eggnog Bundt Cake, my Gluten Free Lemon Bundt Cake with Lemon Glaze, my Gluten Free Orange Bundt Cake or my Gluten Free Hummingbird Bundt Cake.
You can find more holiday recipes here: Easy Gluten Free Christmas Recipes
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Why You'll Love This Recipe
- Rich molasses and warm spice flavor in every bite
- Moist, tender crumb thanks to the bundt shape
- Simple vanilla glaze, no fancy decorating needed
- Great make ahead dessert for a holiday gathering
Ingredient Notes
- Use regular or dark molasses rather than blackstrap, blackstrap has a much more bitter, intense flavor that can throw off the balance of this cake.
- This recipe works well with Gluten Free Bob's Red Mill 1 to 1 or King Arthur Measure for Measure gluten free flour.
Tips for Preventing a Stuck Cake
Bundt pans have a lot of nooks and crannies, so be generous and thorough when greasing. Be sure to get into every groove, not just the bottom and sides. For detailed pans a pastry brush can help you reach corners a hand or paper towel might miss.
Storage
Store the cake in an airtight container in a cool place, away from direct sunlight, for 5 to 7 days. You can also freeze the cake before glazing, either whole or sliced into individual pieces, in a freezer safe container or bag. Thaw overnight before serving.
Top Tip
For extra holiday flair, try serving this cake with a dollop of rum whipped cream alongside a warm mug of mulled cider or coffee. It's a cozy pairing that feels perfect for a Christmas gathering or a relaxed winter evening in.
Frequently Asked Questions
Yes! You can freeze the entire cake after it has cooled and before you put the glaze on. It also works to cut the cake into slices and freeze individual pieces. I love doing this to have a quick treat for lunches or just when I need one.
Use a freezer safe container or bags. When you want to serve the cake get it out of the freezer the day before.
I like to use the recipe below for a simple vanilla glaze. You can make the glaze as thick or thin as you would like with how much milk you add. This cake would also be amazing warm with a scoop of vanilla ice cream.
I like to serve this gluten free gingerbread bundt cake with coffee or tea for dessert or a sweet treat at brunch. It would also be just as delicious with a big glass of cold milk.
Your gluten free gingerbread bundt cake will keep for 5-7 days if you store it in an air tight container in a cool place. Remember to keep the cake out of direct sunlight. If you still have leftover cake you can freeze it for later.
I wouldn't recommend it for this recipe. Using only coconut sugar in place of the brown sugar will change both the taste and texture of the cake.
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Gluten Free Gingerbread Bundt Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
This gluten free gingerbread bundt cake is moist, rich with molasses and warm spices, and finished with a simple vanilla glaze. It's an easy holiday dessert that works just as well for a Christmas brunch as it does after dinner.
Ingredients
- ¾ cup Unsalted Butter, softened
- ¾ cup Brown Sugar
- 2 tsp. Vanilla Extract
- 3 large Eggs
- ¾ cup Milk
- ½ cup Molasses
- 3 cups Gluten Free Flour
- 2 tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Sea Salt
- 2 tsp. Ground Cinnamon
- 1 ½ tsp. Ground Ginger
- ½ tsp. Ground Nutmeg
- ½ tsp. Ground Cloves
Icing:
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 1-2 Tbsp. Milk
Instructions
Preheat your oven to 350 degrees. Grease the inside of your bundt pan with butter or coconut oil. Set aside.
Add the butter and brown sugar to the bowl of your stand mixer. Beat until creamed together, about 2-3 minutes. Add the vanilla, eggs, milk and molasses to the egg mixture. Mix until all the ingredients are blended together.
In a medium bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Add the dry ingredients to the wet ingredients and mix until just blended together.
Pour the batter evenly into your bundt pan. Bang the pan a couple of times on a hard surface to get any air pockets out.
Bake at 350 degrees for 45 minutes. The cake will be browned and slightly pulling away from the sides of your pan when it's done.
Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack.
Let the cake cool completely before icing. I like to let my cake cool overnight.
For the icing whisk together the powdered sugar, vanilla and milk until you there aren't any lumps. If the icing is too thick add a bit more milk. If the icing is too thin add a bit more powdered sugar.
Pour the icing over the cooled cake and serve.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
I'd love to hear how this gluten free gingerbread bundt cake turns out for you! Leave a comment and star rating below, and let me know how you like to serve it. Don't forget to pin this recipe so you can make it again for your next holiday gathering.
Gingerbread Bundt Cake Ingredients
Instructions
Preheat your oven to 350 degrees. Grease the inside of your bundt pan with butter or coconut oil. Set aside.
Add the butter and brown sugar to the bowl of your stand mixer. Beat until creamed together, about 2-3 minutes. Add the vanilla, eggs, milk and molasses to the egg mixture. Mix until all the ingredients are blended together.
In a medium bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Add the dry ingredients to the wet ingredients and mix until just blended together.
Pour the batter evenly into your bundt pan. Bang the pan a couple of times on a hard surface to get any air pockets out.
Bake at 350 degrees for 45 minutes. The cake will be browned and slightly pulling away from the sides of your pan when it's done.
Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack.
Let the cake cool completely before icing. I like to let my cake cool overnight.
For the icing whisk together the powdered sugar, vanilla and milk until you there aren't any lumps. If the icing is too thick add a bit more milk. If the icing is too thin add a bit more powdered sugar.
Pour the icing over the cooled cake and serve.
Lucy says
Can you use coconut sugar?
smallfarmbiglife says
Using only coconut sugar and not regular cane sugar will change the taste and texture. I would not personally swap out coconut sugar in this recipe. ~Elaine
Sky says
I just popped this into the oven for a Christmas Crafting afternoon and ot smells amazing! I'm planning on serving it with rum whipped cream and mulled cider. ? Happy Holidays!?
smallfarmbiglife says
Yum! That sounds like a great combination. Thank you for leaving a comment Sky. Happy Holidays! ~Elaine