Best Ever Gluten Free Gingerbread Loaf

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This Gluten Free Gingerbread Loaf is dense, moist and intensely flavored with molasses, ginger, cinnamon, and cloves. It's a French classic!

side view of sliced gingerbread loaf on brown paper with blue snowflake towel in the background.

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Before making this cake the first time, I had never had actual gingerbread before. Of course I'd had gingerbread cookies (my perfect gluten free gingerbread cookies are heavenly). But while they may have the same flavors, they're not the same at all. My husband and I were both blown away by this cake when I first made it. It's so soft, moist, dense, and robustly flavored with molasses and spices that makes it perfect around the holidays.

Here's what you'll need

gingerbread loaf ingredients measured out and labeled.

Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but one has not been tested.
Blackstrap molasses - most of the time, we use regular molasses in baking, but this time we specifically want to use blackstrap molasses for that extra dark, extra molassesy (my made up word!) cake.
Lemon or orange zest - I've tried it with both (mainly because I'm lazy and didn't wanna go back to the store) and both are equally delish!
Neutral oil - I used vegetable, but canola, avocado, or any other neutral oil will work just fine.
Dark brown sugar - in keeping with the dark theme, I chose dark brown sugar, but feel free to use light brown sugar in its place. It won't change the color or flavor by too much.

cream cheese frosting ingredients measured out and labeled.

Cream cheese - if you're dairy free, you can try a dairy-free cream cheese alternative. I haven't tried one yet, so I'm not sure how good they are.
Butter - mixed with the cream cheese, it makes the perfect creamy consistency.
Milk - thins out the frosting to make it more of a glaze that can drip down the sides (if that's what you want).

Let's make a gingerbread cake!

whisk in a plastic jug filled with dry ingredients.

Step 1: Whisk together all dry ingredients in a large bowl and set aside.

pouring molasses into brown sugar in a stand mixer.

Step 2: Slowly stream molasses into brown sugar while mixing on low. Add the eggs and oil.

flour on top of dark batter in stand mixer bowl.

Step 3: Add the dry ingredients in two stages, mixing well between each.

pouring water into mixing brown batter in stand mixer.

Step 4: Slowly stream in boiling water while mixing on low, a little bit at a time.

softened butter line piped in center of batter in loaf pan.

Step 5: Pour batter into prepared pan. If desired, pipe a line of softened butter down the center. This will help the cake open at that line.

frosting dark loaf cake with white frosting.

Step 6: Spread icing onto cooled cake (if desired) and serve!

Gingerbread loaf cake FAQs

Can I use regular (light) molasses in gluten free gingerbread loaf?

Because of the combination of ingredients in this recipe, it's strongly recommended to use the molasses required in the recipe. Because there are different levels of acidity in light versus blackstrap molasses, the cake may not rise properly if substituted.

Can I make gluten free gingerbread loaf dairy free?

Yes! For this recipe, use one of the recommended substitutes in the flour blend and leave out the butter line and frosting.

How far in advance can gluten free gingerbread loaf be made?

This cake can be made up to one week in advance and stored either at room temperature (without the frosting) or in the fridge (with frosting). For longer storage, it can be frozen for up to 3 months.

More gluten free quick bread recipes

up close front shot of loaf of gingerbread with a slice laying down.

For a deep, dark, richly flavored loaf cake, try this Best Ever Gluten Free Gingerbread Loaf. It tastes like Christmas and is perfect as a gift as well!

Best Ever Gluten Free Gingerbread Loaf

Kim

This Gluten Free Gingerbread Loaf is dense, moist and intensely flavored with molasses, ginger, cinnamon, and cloves. It's a French classic!

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Prep Time 5

Cook Time 1 20

Course Dessert

Cuisine French

Servings large loaf or 2 smaller loaves

Equipment

USA Pan Bakeware Pullman Loaf Pan, small

Ingredients

2¼ cups plus 2 teaspoon (333g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)
1½ teaspoon baking soda
1 tbsp plus 1 tsp ground ginger
1½ teaspoon ground cinnamon
¾ teaspoon ground cloves
¾ teaspoon kosher salt
1 cup plus 1½ teaspoon (220g) darn brown sugar, lightly packed
1 cup plus 2¼ teaspoon (340g) unsulfured blackstrap molasses
1 cup (215g) canola or vegetable oil (or any other neutral flavored oil)
2 large eggs, at room temperature
1¼ cups plus 2½ tablespoon (336g) boiling water
the zest of one lemon or small orange

Butter line (optional)

1 tbsp (14g) softened butter

Cream cheese glaze

4 ounces (113g) cream cheese, softened
4 tbsp (56g) butter, softened
¾ cup (94g) powdered sugar, sifted
2-3 tablespoon milk

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Instructions

Preheat the oven to 325°F. Spray a 9 by 4-inch pullman loaf pan with nonstick spray and line the pan with parchment with some overhang (you can use binder clips if you need to clip the parchment down--just make sure they're oven safe).
In a medium bowl, whisk together the flour blend, baking soda, ginger, cinnamon, cloves, and salt; set aside.
In the bowl of a stand mixer (or in a large bowl with a handheld mixer), add the brown sugar and mix on low to break up any lumps. Add the molasses and mix the two for about a minute, just until smooth. With the mixer running on low, slowly add the oil in a steady stream and then continue to mix for 1-2 minutes after all the oil has been added, until completely combined and homogenous.
Scrape down the sides and bottom of the bowl and add the eggs, mixing for one minute or until the batter is smooth. Add the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each addition.
With the mixer running on low, slowly add the boiling water, a little bit at a time, allowing each addition to incorporate before adding more. Scrape down the bowl once more.
Fold in the lemon or orange zest (whichever you're using). The batter is very runny.
Pour batter into the prepared loaf pan. This is optional, but I like to pipe a line of softened butter down the center of the loaf before baking to help guide where the loaf opens up and splits. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a long skewer inserted into the center comes out mostly clean (with only a few moist crumbs attached).
Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.

Make the cream cheese glaze

In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, 2 tablespoon of the milk, and the vanilla and beat until smooth.
Add an additional tablespoon of milk as needed to reach your desired consistency. If you want it thick, only add the 2 tablespoon of milk. If you want it thinner, add more milk.

Notes

This recipe can also be baked into 2 8 by 4-inch loaves. Increase temperature to 350F and bake for 1 hour, or until a skewer inserted into the center comes out clean (or with just a few moist crumbs attached).

Recipe is dairy free if made without the butter line and cream cheese glaze (a simple powdered sugar glaze can be made instead with 2 cups powdered sugar, 2-3 tablespoon water, and 1 teaspoon of vanilla.

This gingerbread will keep, well wrapped, at room temperature (without the cream cheese glaze) for up to 6 days. With the cream cheese glaze, it can be refrigerated, well wrapped, for up to 8 days. For longer storage, it may be frozen for up to 3 months.

Keyword gingerbread loaf, Gluten Free

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Adapted from Thomas Keller's Bouchon Bakery