Gluten-Free Gingerbread Bundt Cake
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I see your gingerbread house and raise you a gingerbread house cake!
Our Christmas recipe this year is for all our gluten-free friends: Gluten-Free Gingerbread Bundt Cake. It’s so delicious and fluffy, you really can’t even tell the difference. I used King Arthur Flour’s gluten-free all-purpose flour this time, but Bob’s Red Mill is a good option too if you can’t find it. I love making bundt cakes because they’re such a versatile treat. It’s perfect for both a brunch and a party, and who doesn’t love a cake that can be eaten any time of day?
I like to use my house-shaped pan for this recipe, which has so many little corners and crevices. If you’re using something similar or using a pan with an intricate design, don’t skimp on the butter when you grease it. When you think you’ve done enough, do some more. Turning cakes like this out is so stressful, so more butter the better! Once you take it out of the oven, I know how tempting it is to want to turn it out right away. Your house smells amazing, you’re probably hungry from all that baking…but you HAVE. TO. WAIT. If you turn it out when it’s too hot, it will get stuck or come out in pieces, ask me how I know. Luckily, I’ve learned a little more patience when it comes to getting desserts out of pans.
I hope you enjoy this classic holiday flavor, and wishing you a happy holiday season!
-S
Ingredients:
1 tsp baking powder
½ tsp baking soda
2 tsps ground ginger
1 ½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
¾ cup unsalted butter, softened
1 ¼ cup brown sugar
¼ cup granulated sugar
1 tbs lemon zest
¼ cup olive oil
2/3 unsulphered molasses
1 tbs vanilla extract
3 large eggs
¾ cup sour cream
¾ cup milk
Method:
Preheat oven to 350°
In a medium bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt together and set aside.
In a large bowl. Beat the butter, brown sugar, granulated sugar and lemon zest until fluffy.
Add in the oil, molasses, and vanilla into the butter mixture. Next, beat the eggs into the butter mixture one at a time.
Add 1/3 of the dry ingredients, then whisk in the sour cream. Mix another 1/3 of the dry ingredients, and then whisk in the milk. Add the remainder of the dry ingredients and mix until smooth.
Grease your bundt pan with butter. If you’re using a particularly ornate pan, be sure to get butter into all those weird corners. If you think you have enough, add some more.
Pour the batter into the pan and bake for 50-60 minutes, until a toothpick comes out clean. Allow the cake to cool for at least 25 minutes before attempting to turn it out of the pan.
Decorate as you’d like and serve!