Gluten Free Gingerbread Cake
Serves 16
10 mins prep
28 mins cook
0 mins total
Gluten Free Gingerbread Cake is fluffy, tasty and festive! This cake is made in just one bowl and is paired with an optional whipped cream cheese.
Ingredients for optional whipped cream cheese:
First, preheat your oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and/or spray it.
To a large bowl add the sugar, molasses, eggs, oil, yogurt and milk. Whisk well. Next, add in the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Use a rubber spatula to combine. No worries if there are lumps in the batter.
Pour the batter into the prepared baking pan. Bake at 350 degrees F for 24-28 minutes, or until a toothpick inserted comes out clean.
Once baked, place the pan on the kitchen counter for 5 minutes. Then, transfer it to a cooling rack to cool completely.
If you're choosing to serve the cake with the whipped cream cheese, make it while the cake is cooling. Place the cream cheese in the microwave for 20 seconds. Next, add the microwaved cream cheese to a food processor with confectioners sugar, milk and vanilla extract. I don't like a lot of sugar in this. I feel like it compliments the cake very well. You can add more sugar if you'd like. Process until there are no more lumps.
Once the cake has cooled, slice it into 16 squares.
Serve as is or with a dollop of the whipped cream cheese and enjoy! You can also serve this cake with powdered sugar on top.