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A piece of gingerbread cake on a plate

Gingerbread Cake (gluten-free, dairy-free)

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 pieces
Calories 144 kcal


  • 1 1/2 cups gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
  • 1 tsp baking soda
  • 1 tsp cinnamon and ginger
  • 1/2 tsp allspice, nutmeg and cloves
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted (or butter)
  • 1/3 cup applesauce (sweetened or unsweetened)
  • 1/3 cup brown sugar
  • 1/4 cup molasses
  • 1 tsp vanilla
  • 1 egg
  • 2/3 cup warm water


  1. To begin, preheat your oven to 350 and line a 9x9 pan with parchment paper.

  2. In a large mixing bowl, add your gluten-free flour, baking soda, cinnamon, ginger, allspice, nutmeg, cloves and salt and stir them together till well combined.

  3. In a medium sized mixing bowl, add your coconut oil, applesauce and brown sugar and whisk them together till well combined. Next, add your molasses, vanilla, and egg and whisk them in until well incorporated. Last, add your warm water and whisk it into your wet ingredients.

  4. Pour your wet ingredients into your dry ingredients and stir them together till they are well combined. Pour your cake batter into your pan.

  5. Bake in the oven for 20-25 minutes, or till the cake is springy to touch or a toothpick inserted comes out clean.

  6. Let cool. Then frost with frosting of choice or sprinkle with powdered sugar. Slice, serve and devour!

Recipe Notes

Stored in an airtight container at room temperature, without frosting, this cake will last about 3 days. If you frosted your cake, store it in the fridge and it will last about a week.