This gluten free Gingerbread Cake will be the beginning of a new tradition at holiday meals!  I was so impressed with this moist, richly flavoured cake.  

Sprinkle icing sugar on it or I topped it off with Betty Crocker white icing, into which I had stirred some finely chopped crystallized ginger.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did was to finely chop some crystallized ginger and set it aside.

Then I dumped some margarine and lightly packed brown sugar into a large mixing bowl.

Using an electric hand mixer I beat them together until they were light and fluffy.

Next I poured some fancy molasses into the bowl.

I beat in the molasses until creamy.

Then I added 2 large eggs, and some lemon juice.

Beat in the eggs and lemon juice using the electric mixer.

Now I dumped in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, meringue powder, ground cinnamon, ground cloves, ground nutmeg, ginger and salt.

I used a large wooden spoon to stir the dry ingredients into the wet batter in the bowl.

After the ingredients were blended I mixed the baking soda into the boiling water and then poured the water into the batter.  I stirred quickly.

Next I dumped in half of the prepared crystallized ginger that I had set aside.

I stirred in the ginger before scraping the batter into a 9 x 13 inch pan that had been sprayed with cooking spray.

To bake I placed it in a 350F oven for 35 minutes or until a toothpick inserted in the center came out clean and it was brown around the edges.

I allowed the cake to cool completely in the pan.  I chose to frost it with Betty Crocker White Frosting.

 

Before frosting I stirred the remaining finely chopped crystallized ginger into the frosting.

You could also cut it into squares without frosting and dust the pieces with icing sugar before serving.

This gluten free Gingerbread Cake with its moist texture and rich flavour was a hit in our family.  

I will be adding this recipe to our holiday menu for many years to come!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

A Sampling Of Other Cakes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Gingerbread Cake:

• 1 cup margarine
• 1 cup lightly packed golden brown sugar
• 3/4 cup fancy molasses
• 2 eggs, large
• 2 tbsp lemon juice
• 2 1/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 tbsp meringue powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ginger
• 1/2 tsp salt
• 1/2 cup boiling water
• 1/2 tsp baking soda
• 4 tbsp finely chopped crystallized ginger (divided)
• 16 oz. Betty Crocker White Frosting

How to Make Gingerbread Cake:

1. Preheat oven to 350F and spray a 9 x 13 inch baking pan with cooking spray.
2. Beat the margarine and brown sugar together with an electric hand mixer until light and fluffy.
3. Beat in the fancy molasses.
4. Add the eggs and lemon juice. Beat again.
5. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, meringue powder, ground cinnamon, ground cloves, ground nutmeg, ginger and salt. Stir ingredients until well blended.
6. Stir the boiling water and baking soda together and then quickly add them to the batter in the mixing bowl.
7. Stir in 2 tablespoons of the finely chopped crystallized ginger.
8. Scrape the batter into the prepared pan.
9. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
10. After removing from the oven cool the cake completely in the pan.
11. Mix the remaining 2 tablespoons of finely chopped crystallized ginger into the Betty Crocker White Frosting.
12. Frost the cake and cut into squares.
13. Serve and enjoy!