This is my ultimate easy Christmas cake. It is filled with warm spices, the deep molasses flavor, and a cozy aroma that fills your kitchen. This gluten free gingerbread bundt cake is practically edible nostalgia. Make the cake a day in advance and top with the silky maple cream cheese glaze before serving for fuss free entertaining.
Skill Level: Beginner
Shortcut Central: Bake the cake the day before and glaze just before serving.
Flavor Remix: Add a pinch of orange zest to the glaze.
Allergy Watch: Nut-Free.
There are a few desserts that scream Christmas to me, like hot cocoa cheesecake, fancy Christmas layer cakes, and of course, this gingerbread cream cheese cake.
Unlike gingerbread cookies, which can sometimes lean dry or overly spicy, this gingerbread cake stays incredibly moist thanks to buttermilk and a generous amount of butter.
The crumb is tender without being fragile, and the balance of ginger, cinnamon, cloves, and nutmeg is bold but not overwhelming. If you've ever had a gluten free cake come out dense or sandy, this recipe will be a relief.
The reason this cake works so well comes down to balance. I love molasses because it provides deep flavor without bitterness, while the buttermilk keeps the crumb tender.
And can we chat about this maple cream cheese glaze? It ties everything together with creamy, tangy sweetness. I also love that this thick glaze doesn't require you to have any fancy cake decorating skills. If you want a thicker frosting, I suggest my brown butter cream cheese piped over the top. But a traditional gluten free buttercream works too.
A few notes to ensure your success. After testing, I found that alternating the flour and buttermilk mixture into the batter keeps the crumb light while avoiding overmixing. A full two-hour cool time ensures the glaze doesn't slide right off-worth the patience!
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Sugar: This recipe uses a blend of brown and white granulated sugar to ensure moistness and a rich flavor.
- Molasses: Use unsulphured molasses, not blackstrap, or the cake will taste too bitter.
- Eggs: Use room temp eggs.
- Baking Powder: Yes, you need both baking powder and baking soda.
- Baking Soda: Check the expiration date! It lasts about 6 months once opened.
- Spices: Ginger is the main component of the spice, but I like adding a little cinnamon and nutmeg. You can skip the clove if you aren't a fan.
- Buttermilk: Out of buttermilk? Add 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Vanilla Extract: Or use an equal amount of vanilla paste.
Unique Cakes for Every Season
How to Make Gluten Free Gingerbread Cake
A step-by-step visual guide for making gluten-free gingerbread bundt cake. You can skip to the recipe for the full written instructions.
Mix Dry Ingredients
Sifting breaks up lumps for a smoother batter. It also ensures the spices are spread evenly throughout.
Cream the Sugar and Butter
Butter, sugar, and molasses get beaten until fluffy. This step adds air, which is crucial because gluten free flour doesn't provide natural lift.
Add the Dry Ingredients and Buttermilk
Alternate wet and dry. Start and end with flour for the smoothest batter and the most tender crumb.
Pour Batter Into Bundt Pan
Grease and flour every nook of your bundt pan to avoid sticking. Bundt cakes are notorious for holding on tight if you miss a spot.
Bake
If the top browns too fast, tent with foil after 30 minutes.
Cool
Give it one hour in the pan, then turn it out. Flip onto a cooling rack, knock or tap to help the cake slowly slide out. Completely cook before frosting.
Make the Glaze
Whisk together the softened cream cheese with the remaining ingredients, pour or spoon onto the cooled cake.
Jen's Recipe Notes
- To quickly bring the eggs to room temp, place them in a bowl of warm water for 10 minutes.
- Use a piece of wax paper to press the butter into each crevice of the pan.
- Sift powdered sugar for a silky glaze without lumps.
- For a neater presentation, drizzle glaze while the cake is on a wire rack set over parchment to catch drips.
- Make sure your cream cheese is truly room temperature-cold cream cheese will give you a lumpy glaze.
More Gluten Free Cakes
Make Ahead and Storing
Make Ahead: Bake up to 3 days in advance. Wrap tightly in plastic wrap, store at room temp, and glaze before serving.
Storing: Once glazed, refrigerate up to 5 days.
Freezing: Wrap unfrosted cake in plastic + foil, freeze up to 2 months. Thaw overnight in the fridge before glazing.
📖 Recipe
Gluten Free Gingerbread Bundt Cake
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Ingredients
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- ½ cup molasses
- 3 large eggs
- 3 ½ cups 1:1 gluten-free flour with xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Maple Cream Cheese Glaze
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- ⅓ cup real maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Generously grease a bundt pan, and dust it with a thick coating of GF flour, shaking out the excess. Set aside.
- In a separate bowl, stir together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. In a glass measuring cup, stir together the buttermilk and vanilla extract. Set both aside.3 ½ cups 1:1 gluten-free flour with xanthan gum, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1 cup buttermilk, 2 teaspoons vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, granulated sugar, and molasses until it is light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the bowl between each addition.1 cup unsalted butter, 1 cup light brown sugar, 1 cup granulated sugar, ½ cup molasses, 3 large eggs
- Alternating between the dry ingredients and the buttermilk mixture, add ⅓ of the flour mixture, mixing just until combined. Add ½ of the buttermilk mixture, mixing just until combined. Repeat with another ⅓ of the flour mixture, the remaining ½ of the buttermilk mixture, and finally the remaining flour mixture. Mix until well combined, scraping down the bowl as needed.
- Pour the cake batter into the bundt pan, and place in the oven. Bake for 45-55 minutes, or until it springs back when lightly pressed.
- Cool in the pan for 1 hour, then remove from the pan and turn out onto a cooling rack. Let cool for at least one more hour before frosting.
Maple Cream Cheese Glaze
- Whisk together the cream cheese and maple syrup. Add the powdered sugar, salt, and cinnamon, and whisk until well combined.8 ounces cream cheese, ½ cup powdered sugar, ⅓ cup real maple syrup, ¼ teaspoon kosher salt, ¼ teaspoon ground cinnamon
Equipment
- mixing bowls
- electric mixer or stand mixer
Notes
- It may be necessary to lightly place a piece of foil over the cake, as it may begin to brown before the inside is completely baked. This can be done about halfway through baking.
Nutrition
Recipe Questions
Usually, it's from not greasing the pan well enough. Be generous with both butter and gluten free flour dusting. Also, don't rush the cooling time as the steam helps release the cake naturally.
Turn it into a trifle! Layer pieces of cake, pastry cream, and cranberry jam or cranberry sauce for a unique Christmas dessert.
Anonymous says
My family loved this!
Bethany says
My new favorite gluten free dessert!
Betty says
Poor flavor,
Jen Wooster says
Was it the cake or the frosting you didn't care for?