Can gingerbread cake be frozen?

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.

How do you serve gluten free gingerbread bundt cake?

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.

How long does gingerbread cake keep?

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.

Can I substitute coconut sugar for the brown sugar?

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.

Gluten Free Gingerbread Bundt Cake

Name: Gluten Free Gingerbread Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup Unsalted Butter, softened; 3/4 cup Brown Sugar; 2 tsp. Vanilla Extract; 3 large Eggs; 3/4 cup Milk; 1/2 cup Molasses; 3 cups Gluten Free Flour; 2 tsp. Baking Powder; 1/2 tsp. Baking Soda; 1/2 tsp. Sea Salt; 2 tsp. Ground Cinnamon; 1 1/2 tsp. Ground Ginger; 1/2 tsp. Ground Nutmeg; 1/2 tsp. Ground Cloves; 1 cup Powdered Sugar; 1 tsp. Vanilla Extract; 1-2 Tbsp. Milk

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

Scale

3/4 cup Unsalted Butter, softened
3/4 cup Brown Sugar
2 tsp. Vanilla Extract
3 large Eggs
3/4 cup Milk
1/2 cup Molasses
3 cups Gluten Free Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
2 tsp. Ground Cinnamon
1 1/2 tsp. Ground Ginger
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Cloves

Icing:

1 cup Powdered Sugar
1 tsp. Vanilla Extract
1-2 Tbsp. Milk

Cook Mode Prevent your screen from going dark

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