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.
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
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 mixer. Blend 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.
- Category: Cakes
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, cake, Christmas, molasses, gingerbread, ginger, holidays, dessert, with glaze,