Gluten-Free Gingerbread

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gluten free
Recipe photo
Hands-on time:
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Yield: one 9" x 13" cake

Recipe photo

This moist and tasty gingerbread, made with our Gluten-Free Yellow Cake Mix, is delicious served with whipped cream, applesauce, or a combination of whipped cream and a light drizzle of cinnamon cider glaze.

Gluten-Free Gingerbread

star rating (9) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: one 9" x 13" cake
Published: 05/01/2012


  • 1 box King Arthur Gluten-Free Yellow Cake Mix
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground cloves and ground nutmeg
  • 1/4 teaspoon baking soda
  • 6 tablespoons unsalted butter, at room temperature
  • 1/3 cup molasses
  • 1 tablespoon vinegar
  • 4 large eggs
  • 2/3 cup buttermilk or 1/2 cup liquid whey (the liquid drained from yogurt)


1) Preheat the oven to 350°F. Grease a 9" x 13" pan, and flour it with gluten-free flour.

2) Whisk together the cake mix, spices, and baking soda.

3) In a separate bowl, beat the butter with half the cake mix/spices.

4) Beat in the molasses, vinegar, and one of the eggs.

5) Add the remaining eggs one at a time, beating well after each addition.

6) Add the buttermilk alternately with the remaining dry mix, one-third of each at a time. Beat until smooth, scraping the bowl after each addition.

7) Pour the batter into the prepared pan.

8) Bake the gingerbread for 40 to 45 minutes, until it's brown and firm on top. Its internal temperature should be between 210°F and 212°F.

9) Remove the cake from the oven, and cool it on a rack for 15 minutes before slicing.

Yield: one 9" by 13" cake.


  • 03/06/2015
  • Joan from St. Paul, MN
  • I'm in the process of baking the cake right now so can't give a rating yet, but wanted to point out something in the recipe. In the Directions, step 1 states to "Grease and FLOUR a 9x13 pan". Perhaps it would be good to point out that you should not use wheat-based flour for doing this. I greased and floured the pan, but luckily caught that before putting the batter into it. My friend coming for dinner tonight has celiac disease and is extremely sensitive to any wheat. I used a small amount of the cake/spice mix to "flour" the pan - after washing it out thoroughly!
    Thanks for your suggestion, Joan. I will pass it on to our web team. Barb@KAF
  • star rating 12/21/2013
  • Emily from TN
  • This turned out tasty, but mine came out a lighter color and more cake like than the gingerbread I am familiar with. What type of molasses are used fot the recipe? I used a lighter molasses so I suspect that is why I didn't get the dark color.
    It may be difficult to really know from the picture how light or dark it is. The molasses what probably anything you would find in your grocery store. It is not a black strap molasses. Mixing it too much could lighten the color of the batter and make it more cake like. Elisabeth@KAF
  • star rating 12/09/2013
  • Kdbrown9 from Jacksonville, NC
  • This cake was delicious and reminded me of the Martha Washington gingerbread I made from a little blue box as a kid (which you can no longer buy - boo!). Although this cake is not as dark as a regular gingerbread cake, the flavor is spot on. I'd serve this to everyone - not just GF eaters, as the texture was exactly like a wheat-based cake - soft and tender but stays together and is not gummy. Delicious. This will be my go-to recipe when I need a gingerbread fix! I am never disappointed in King Arthur's GF recipes!
  • star rating 11/24/2013
  • Christa from California
  • Excellent recipe. I just wanted to share that I made this and baked it in the Nordic Ware Cozy Village Cake Pan. I was able to make 9 small gingerbread houses for decorating (about the size of a 1 1/2 cupcake). I probably could have made 10 total if I didn't over fill the pan. I substituted coconut milk for the buttermilk and coconut oil for the butter, to make it dairy free. This is the best gingerbread cake I've tasted.
  • star rating 10/06/2013
  • harbinger from KAF Community
  • This was easy to put together and the taste and texture were perfect. The only change I made was to add some finely dices crystallized ginger to the mix just because I had some in the pantry. No one knew these were gluten free. The King Arthur gluten-free products are far superior to the others on the market for both taste and texture.
  • star rating 12/18/2012
  • Kristy from Oklahoma City, Ok
  • Easy and delicious! Thanks for all your gluten free recipes KAF :). One question, can this recipe be made into gingerbread cupcakes?
    Sure! Bake @ 350' for 23 - 25 minutes. Happy Baking! Irene @ KAF
  • star rating 11/08/2012
  • ingrid517 from KAF Community
  • This is great! Thank you for so many great gluten-free recipes. Is there a way to modify this to make gluten-free gingerbread men? That would be so great!
    I'm sorry, we have not modified this one into a cookie recipe, but I will add that to the request list! Thank you for the great suggestion! ~Amy
  • star rating 11/03/2012
  • from
  • Moist, tasty, good
  • star rating 05/29/2012
  • tif57t14818 from KAF Community
  • Haven't made this recipe yet but noticed the photo shows a bundt pan but direction say a 9 X 13 pan. Can you really make it in a bundt pan? As well, wonder if there'll ever be a gluten free pound cake recipe in your collection?
    Yes, you may use a 9 x 13 pan. Thank you for seeing this! Elisabeth

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