This honey gingerbread cake is perfectly spiced with deep tones of ginger and molasses. It’s a wonderful holiday treat made gluten, egg, and dairy-free and sweetened with honey!
All the ginger things.
I happen to be one of those rare people who really, really loves ginger. Not necessarily eating a raw, but putting it in all the things. Everywhere. My husband gets quite annoyed when I add it to smoothies, hot chocolate, and fried rice, among other things. He’d prefer to have ginger stay where it’s asked to be, in places like gingersnaps and… well, that’s about it.
But I just tell him to get over it. ‘Cause ginger is so dang good for you.
Benefits of ginger.
Ginger is one of the most amazing anti-inflammatory foods there is! It’s so capable of healing inflammation that it rivals NSAIDs. The compound gingerol in ginger also helps to lower the risk of infections.
With all that goodness, ginger really is something that should be added in to your food wherever it can be. When I don’t have time to make a honey gingerbread cake, I love to chop up fresh ginger and steep it for tea. It’s nice and spicy and clears up the lungs like nothing else!
And plus, it’s delicious!
Honey Gingerbread Cake.
When it comes to this gingerbread cake he does agree on the flavor, though. The sweetness of the honey and the pairing of the ginger with molasses and cinnamon are just perfect! Besides, you can’t have a gingerbread something that doesn’t taste like ginger, right?
Though I use my favorite gluten-free flour – sorghum – in this recipe, you can totally use an easy all-purpose gluten-free blend, if you’d rather. Or use brown rice flour, thought I don’t like the texture as well. It makes the cake too chewy.
I like to bake my honey gingerbread in a 7-inch springform pan, like in the pictures. If you don’t have one, you can just bake it in a 9×9-inch baking dish. You could even use a 9-inch cake pan, but you will need to adjust the time, since it will be a thinner cake.
I also love topping this cake with the ginger glaze in the recipe below, but it’s equally as delicious topped with homemade coconut whipped cream! Hopefully you try both…
More delicious gluten-free cakes.
Gingerbread not your thing? It really should be. I mean, to each his/her own. If you’re not a honey gingerbread cake fan, here are some other cakes you might enjoy…
But seriously…. gingerbread… it’s delicious.
- 3-Ingredient GAPS Angel Food Cake
- Grain-Free New York Style Cheesecake
- Summer Squash Chocolate Sheet Cake
- Giant Chocolate Chip Cookie Cake with Whipped Cream Frosting
- Dairy-Free Hummingbird Cake
- Chocolate Cream Angel Food Cake
- Spiced Applesauce Cake
- Peppermint & Buttermilk Dark Chocolate Cake
- Vegan Chocolate Applesauce Cake
- Personal Pan Carrot Cake
- Buttermilk Carob Zucchini Cake
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Honey Gingerbread Cake
Free from gluten, eggs, dairy, and refined sugar.
For the cake:
- 3 tablespoons hot water
- 1 tablespoon flax meal
- 1/2 cup applesauce
- 1/2 cup honey
- 1/2 cup molasses
- 1 cup sorghum flour *
- 3/4 cup tapioca flour *
- 1 teaspoon xanthan gum *
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 1/2 teaspoon baking soda
- 1/2 cup boiling water
For the glaze:
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- enough honey to make your desired glaze consistency (I used about 2 tablespoons)
Preheat oven to 350 and grease a 7-inch springform cake pan or 9×9 baking pan.
In small bowl, combine hot water and flax meal. Let stand until gelled.
In separate bowl, combine applesauce, honey and molasses. Add flax mixture.
In large bowl, whisk together dry ingredients. Add in wet ones and beat until combined.
Pour boiling water and beat until smooth.
Pour into prepared pan and bake 35 minutes, or until toothpick comes out clean.
Drizzle with glaze or serve with a dollop of coconut whipped cream.
You can exchange the sorghum, tapioca, and xanthan for 1 3/4 cups of an all purpose gluten-free flour blend.
We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!
I’m so glad you enjoyed it, Shadi! Thank you for letting me know. 🙂
Just to be sure, there is no fat in this cake? We bake GF vegan a lot, and there’s always either vegan butter, or some kind of oil.
There is no fat, Ana. I use applesauce instead. It’s delicious!
Raia, do you think this would work in a Bundt pan?
Yes, I think it would! Just keep in mind that the recipe makes a 9×9-inch cake, if baking in a regular dish, or a 9-inch springform pan. So you may have to double the recipe to get it to fill a regular 12-inch bundt pan. 🙂
Do you use fresh ginger or powdered ginger?
I used powdered ginger. 🙂
Do I need to add xanthum gum if using gluten free flour?
If you’re using a mix, just check and make sure if there’s gum in it. If it has the gum, you can leave it out of the ingredient list. If your mix doesn’t contain any gum, then you should add it in.
Hi I just made the honey ginger cake but found that it did not rise. Can you tell me why it may not have risen? I used the gluten free one to one flour.
Did you add the xanthan gum called for in the recipe? My first guess would be that, if you used 1-to-1 and added xathan, it would bee too much xanthan and that could affect the rise.
Another thing to consider is the elevation that you live at. I live at sea level, so if you live somewhere mountainous, it will affect the rise as well.
Either way, I’m sorry it didn’t work well for you! Thanks for letting me know. 🙂
Love this easy, delicious recipe! So much flavor! This is one that I’ll definitely be making again and again!
I’m so glad to hear it! 🙂
OMG. To die for! And just in time for the holidays!
Haha. Thanks, Michelle!
What a beautiful cake! I can just smell it baking now.
Thanks, Pam! It definitely makes the kitchen smell amazing!
Honey and gingerbread sounds divine and it looks fantastic.
Thank you, Andrea!
Hi Raia, I don’t know what went wrong 🤔 I followed the recipe exactly and the cake didn’t rise much and looked uncooked. I baked a loaf of bread at the same time so I know the oven was working fine. The mixture looked fine before baking and tasted delicious. The cake smelled really good. I’ve been baking for years and never had anything like this happen before. I was so disappointed. Any ideas?
Hmm… my first idea would be the fact that there was something else in the oven with it. I know that my oven wouldn’t bake things evenly if there was more than one thing in it. Maybe if you’re going to be baking it with something else in the oven give it more time. Say 10 minutes longer? I’m just guessing on the time…
My only other thought would be altitude. I’ve not ever had altitude affect baking so drastically, but I suppose it’s possible.
So sorry it didn’t work out for you! I know how frustrating that is. :/
What a perfect cake this is for the cold weather we’re experiencing up here in Canada! (Although my daughters in the States got snow first! ) I’ve pinned it to make later. The ginger will be much appreciated!
I hope you enjoy it, Cathy! It’s definitely a great treat to warm up with. 😉
Honey and ginger is such a delicious combination! I can’t wait to try this!
I agree, Hope! I hope you enjoy it!
Perfect for our Thanksgiving party. Good, I found it.
I hope you get to enjoy it, Zuzana!
Can the flax be substituted?
You could try chia meal, or another egg replacement that you mix with water. Or you could leave out the 3 tablespoons water and the flax and use an egg.
If I wanted to make this just egg free and regular flour, would I use 1-3/4 cups for to sorghum and tapioca? My son has an egg allergy and this looks great for Christmas
Hmm… I’ve honestly never tried to make it with regular flour, so I can’t say if that substitution will work exactly. I would try using a little less regular flour – maybe just 1 1/3 cups.
Could you use almond flour or coconut flour as a substitute for the sorghum flour?
No, I wouldn’t use almond or coconut flour. 🙂 They don’t behave the same as sorghum. If you need to replace it, I would try brown rice flour or oat flour. 🙂
Delicious!!! My husband loves it! I used only gluten-free flour. Used a bundt pan and it only filled it halfway but next time I will double the recipe to use the bundt cake. Smells wonderful while baking!!! Thank you for sharing!!
I’m so glad your husband enjoyed it! Thank you for coming back and letting me know!