Gluten-Free Gingerbread Bundt Cake

servings
4 servings
prep time
15 minutes
cook time
30 minutes
Gluten-free Bundt Cake

Recipe Image

Ingredients

For greasing pan:

  • •Baking spray or oil, as needed
  • •300g (2 cups) gluten-free 1:1 baking flour
  • •48g (1/2 cup) almond flour
  • •1 teaspoon baking powder
  • •1/2 teaspoon baking soda
  • •3/4 teaspoon salt
  • •2 teaspoons ground ginger
  • •1 1/2 teaspoons ground cinnamon
  • •1/2 teaspoon ground cloves
  • •1/2 teaspoon ground nutmeg
  • •1/4 teaspoon allspice
  • •320g (1 1/2 cups packed) brown sugar
  • •113g (1/2 cup) butter (1 stick) softened
  • •2 large eggs
  • •2 teaspoons lemon juice
  • •120ml (1/2 cup) molasses
  • •235ml (1 cup) hot water
  • •56g (1/4 cup) butter, softened
  • •56g (1/4 cup) cream cheese. softened
  • •60g (1/2 cup) confectioners' sugar, sifted if needed
  • •1-2 tablespoons hot water

Dry ingredients

  • •300g (2 cups) gluten-free 1:1 baking flour
  • •48g (1/2 cup) almond flour
  • •1 teaspoon baking powder
  • •1/2 teaspoon baking soda
  • •3/4 teaspoon salt
  • •2 teaspoons ground ginger
  • •1 1/2 teaspoons ground cinnamon
  • •1/2 teaspoon ground cloves
  • •1/2 teaspoon ground nutmeg
  • •1/4 teaspoon allspice

Other:

  • •320g (1 1/2 cups packed) brown sugar
  • •113g (1/2 cup) butter (1 stick) softened
  • •2 large eggs
  • •2 teaspoons lemon juice
  • •120ml (1/2 cup) molasses
  • •235ml (1 cup) hot water

Cream cheese glaze (optional):

  • •56g (1/4 cup) butter, softened
  • •56g (1/4 cup) cream cheese. softened
  • •60g (1/2 cup) confectioners' sugar, sifted if needed
  • •1-2 tablespoons hot water

Preparation

    1. Preheat oven to 180°C (350°F). Spray or oil a 3 to 8 liter (10 to 12 cup) bundt pan.

  2. In a medium bowl, mix together the dry ingredients. Set aside.

  3. In the bowl of a stand mixer, combine the brown sugar and butter. Mix until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating after each addition. Mix in the lemon juice and molasses. Mix well to combine, scraping down the sides and bottom of the bowl as needed.

  4. Add the flour mixture in three additions alternately with the water starting and ending with the flour. Mix until just smooth. Pour the batter into the prepared pan.

  5. Bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs, 50-55 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack. Cool completely.

  6. For the glaze (optional): Using a hand or stand mixer, beat together the butter and cream cheese*. Add the confectioners’ sugar and mix to combine. Thin the mixture with 1-2 tablespoons of hot water. Microwave the glaze for 15 seconds to make to pourable (but not too hot), then drizzle over the cake.

*Make sure they are both completely softened so the glaze isn’t lumpy.

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About the author

Evan Rossio has lived in East Grand Rapids, MI for 30 years, along with his wife Julie, his daughter Emily, and his son Jordan and daughter-in-law Hannah. Evan is a recently retired attorney, having worked in the legal field since 1988. He currently does non-profit work and has a personal chef gig for a local family who appreciate healthy cuisine and have sophisticated palates (as do their young children). In his free time, he enjoys spending time with family and friends, and you can usually find him in the kitchen cooking. He is a coffee snob, enjoys wine and gin, reading, playing his guitar, and exercising. His daughter is horrified to admit that he spends more time on social media than she does. Evan and his food can be found on Instagram at @evanrossio.

Evan D. Rossio

Evan D. Rossio

Evan Rossio has lived in East Grand Rapids, MI for 30 years, along with his wife Julie, his daughter Emily, and his son Jordan and daughter-in-law Hannah.

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