This gluten-free gingerbread cake with eggnog cream frosting is the perfect holiday dessert, combining rich, spiced flavors with a soft, moist texture. Made with gluten-free 1:1 flour and molasses, this cake is ideal for those with dietary restrictions, offering a delicious treat without sacrificing flavor. The eggnog frosting adds a creamy, festive touch, making this cake a showstopper at any occasion. Perfect for Christmas, Thanksgiving, or any cozy celebration, this cake is a must-try for fans of gingerbread desserts and those craving a gluten-free holiday cake. Enjoy it with a warm drink for a comforting experience.

Ingredients:
For the Cake:
- 2 ½ cups gluten-free 1:1 flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons Olivenation gingerbread seasoning
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup unsweetened almond milk (room temperature)
- 1 cup unsulfured molasses
For the Eggnog Cream Frosting:
- 1 (8 oz) package cream cheese (softened)
- 1 stick butter (softened)
- 1 teaspoon Olivenation eggnog extract
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
- 1-2 tablespoons almond milk (as needed)
Instructions:
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with oil or non-stick spray, and lightly dust them with flour.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, salt, baking powder, baking soda, and gingerbread seasoning. Mix well to ensure an even distribution of dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, almond milk, and molasses.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients. Using an electric mixer, beat on medium speed until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing them.
For the Eggnog Cream Frosting:
- Prepare the Frosting: In a stand mixer, use the paddle attachment to beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed to combine. After adding the second cup, add the eggnog extract, vanilla extract, salt, and 1 tablespoon of almond milk. Continue mixing until the frosting is smooth and fluffy.
- Adjust Consistency: If the frosting is too thick, add the remaining almond milk, one tablespoon at a time, until you reach the desired consistency.
Assemble the Cake:
- Place the first layer of cake on a serving platter or cake stand. Spread a generous layer of eggnog cream frosting on top of the cake.
- Add the second layer of cake on top and frost the top and sides of the entire cake. Smooth out the frosting with a spatula.
Why You’ll Love This Recipe
This gingerbread gluten-free spiced cake is perfect for the holiday season, combining the rich, warm flavors of gingerbread with a light, moist texture. The addition of molasses gives the cake a deep, earthy sweetness, while the eggnog cream frosting adds a creamy and festive touch. This cake is gluten-free and incredibly flavorful, making it the ideal dessert for anyone with dietary restrictions or those simply looking for a holiday treat.
Tips
- Room Temperature Ingredients: Be sure to use room temperature eggs and almond milk to help the batter come together smoothly. Cold ingredients may cause the batter to separate or become lumpy.
- Frosting Consistency: If the frosting becomes too runny, simply add more powdered sugar until it thickens up. If it’s too thick, add almond milk to achieve your desired consistency.
- Greasing the Pans: Ensure the cake pans are well-greased and lightly floured to prevent the cakes from sticking.
Variations and Substitutions
- Dairy-Free Option: To make this cake completely dairy-free, use a dairy-free cream cheese alternative and substitute the butter with a dairy-free version as well.
- Flour Substitutes: If you’re not following a gluten-free diet, you can substitute the gluten-free flour with regular all-purpose flour.
- Spices: If you don’t have gingerbread seasoning, you can use a combination of ground ginger, cinnamon, and cloves for a similar flavor.
FAQs
Can I make this cake ahead of time? Yes! The cake can be made a day ahead. Simply store the cakes at room temperature, covered with plastic wrap. Frost them just before serving for the best texture and flavor.
Can I freeze this cake? Yes, you can freeze the unfrosted cake layers. Wrap each layer tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge and frost once thawed.
What can I use instead of eggnog extract? If you don’t have eggnog extract, you can use a bit of cinnamon, nutmeg, and vanilla extract for a similar flavor profile.
Serving Suggestions
Serve this gingerbread cake at your next holiday gathering, family dinner, or special occasion. Pair it with a cup of hot cocoa or spiced chai tea for a cozy dessert experience. It also makes a beautiful centerpiece for festive celebrations. For an extra touch, sprinkle some cinnamon or powdered sugar on top of the frosted cake.
Gingerbread Gluten-Free Spiced Cake with Eggnog Cream Frosting
10
servings20
minutes1
hourIngredients
For the Cake:
2 ½ cups gluten-free 1:1 flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons Olivenation gingerbread seasoning
1 cup vegetable oil
4 large eggs (room temperature)
½ cup granulated sugar
½ cup brown sugar
⅓ cup unsweetened almond milk (room temperature)
1 cup unsulfured molasses
For the Eggnog Cream Frosting:
1 (8 oz) package cream cheese (softened)
1 stick butter (softened)
1 teaspoon Olivenation eggnog extract
½ teaspoon vanilla extract
3 cups powdered sugar
1-2 tablespoons almond milk (as needed)
Directions
- For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with oil or non-stick spray, and lightly dust them with flour.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, salt, baking powder, baking soda, and gingerbread seasoning. Mix well to ensure an even distribution of dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, almond milk, and molasses.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients. Using an electric mixer, beat on medium speed until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing them.
- For the Eggnog Cream Frosting:
- Prepare the Frosting: In a stand mixer, use the paddle attachment to beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed to combine. After adding the second cup, add the eggnog extract, vanilla extract, salt, and 1 tablespoon of almond milk. Continue mixing until the frosting is smooth and fluffy.
- Adjust Consistency: If the frosting is too thick, add the remaining almond milk, one tablespoon at a time, until you reach the desired consistency.
- Assemble the Cake:
- Place the first layer of cake on a serving platter or cake stand. Spread a generous layer of eggnog cream frosting on top of the cake.
- Add the second layer of cake on top and frost the top and sides of the entire cake. Smooth out the frosting with a spatula.
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