Gingerbread Gluten-Free Spiced Cake with Eggnog Cream Frosting

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)

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Instructions:

For the Cake:

1. 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.
2. 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.
3. Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, almond milk, and molasses.
4. 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.
5. 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:

1. Prepare the Frosting: In a stand mixer, use the paddle attachment to beat the softened cream cheese and butter together until smooth and creamy.
2. 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.
3. 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:

1. 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.
2. 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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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.