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Gluten-Free Gingerbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Gingerbread   Recipe Gluten-Free Gingerbread   Recipe

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.

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At a glance

Prep
Bake
Total
Yield
one 9" x 13" cake
Nutrition information

Ingredients

Choose your measure:

  • 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
  • 3/8 cup (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)

Instructions

  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.

Nutrition Information

  • Serving Size 50g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 150
  • Calories from Fat 35
  • Total Fat 4g
  • Saturated Fat 2g
  • Trans Fat 4g
  • Cholesterol 40mg
  • Sodium 170mg
  • Total Carbohydrate 27g
  • Dietary Fiber 0g
  • Sugars 17g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.