Winter Spice Ginger Cake (Print Version)

A moist ginger cake infused with winter spices and gluten-free ingredients for cozy moments.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground allspice

→ Wet Ingredients

10 - 3/4 cup packed light brown sugar
11 - 1/2 cup neutral oil (sunflower or canola)
12 - 2 large eggs, room temperature
13 - 1/2 cup unsulphured molasses
14 - 1/2 cup unsweetened applesauce
15 - 1/4 cup non-dairy milk or regular milk
16 - 2 teaspoons pure vanilla extract

→ Optional Topping

17 - 1/4 cup chopped crystallized ginger
18 - Powdered sugar, for dusting

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Grease and line an 8-inch cake pan with parchment paper.
02 - Whisk together all dry ingredients in a medium bowl until evenly blended.
03 - In a large bowl, whisk brown sugar, oil, eggs, molasses, applesauce, milk, and vanilla extract until smooth.
04 - Gradually add dry ingredients to wet mixture, stirring gently until just combined; avoid overmixing.
05 - Pour batter into prepared pan and smooth the surface with a spatula.
06 - Sprinkle chopped crystallized ginger evenly over the batter if desired.
07 - Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Dust with powdered sugar before serving, if preferred.

# Expert Advice:

01 -
  • It's genuinely moist without any of that weird gluten-free sandiness that makes you regret every bite.
  • The spice blend hits different—ginger, cinnamon, nutmeg, cloves, and allspice create layers that unfold as you eat.
  • You can make it dairy-free without sacrificing richness, which means more people get a slice.
  • It actually keeps for days, so you can bake once and enjoy the payoff all week.
02 -
  • Gluten-free flour blends vary wildly in how much liquid they absorb, so if your batter looks drier than thick cake batter should, add an extra tablespoon of milk and stir gently before baking.
  • The baking time matters—pull it out too early and the center stays gummy; leave it in too long and the edges become cake-like while the middle stays moist, which is actually a delicate balance you want to hit.
  • Overmixing is the silent killer of gluten-free cakes; if you see a few dry flour streaks, stop and let it be.
03 -
  • Room temperature eggs mix more smoothly and create a better emulsion with the oil and molasses, which translates to a more tender crumb.
  • Don't skip the 10-minute cooling period in the pan—it allows the crumb to set enough to handle without cracking, and trying to unmold it too early is the quickest way to end up with broken pieces.
  • If your cake comes out slightly underbaked in the center, let it cool completely and it will actually firm up as it rests, solving what seemed like a disaster.

Go Back