This easy gluten free gingerbread bundt cake recipe is perfect for Christmas. This ginger bread cake is moist and works great for dessert or brunch. It has a vanilla glaze and just enough molasses to taste like the holidays.
I like to serve this cake with coffee or tea. I have a recipe below for a vanilla glaze on the cake, but it would also be delicious served with vanilla ice cream.
This cake is great to make the day before a gathering and then add the icing the next day. I love a dessert you can make ahead and not stress about before your guests arrive. This gluten free gingerbread bundt cake would be great for Christmas dessert after your meal or for Christmas morning brunch.
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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Ingredients
- Unsalted Butter
- Brown Sugar
- Vanilla Extract
- Eggs
- Milk
- Molasses
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- Powdered Sugar
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.
Supplies
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.
More Recipes You Might Enjoy
Gluten Free Chocolate Mayonnaise Cake
Gluten Free Ginger Cookies
Gluten Free Eggnog Cookies
Gluten Free Gingersnap Cookies
Gluten Free Cinnamon Coffee Cake
I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Gingerbread Bundt Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
This easy gluten free gingerbread bundt cake recipe is perfect for Christmas. This ginger bread cake is moist and works great for dessert or brunch. It has a vanilla glaze and just enough molasses to taste like the holidays.
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Gluten Free
