This Honey Gingerbread Cake is perfectly spiced with deep tones of ginger and molasses. It’s a wonderful holiday treat made healthier!

Gluten-Free Honey GIngerbread Cake #glutenfree #dairyfree #eggfree #refinedsugarfree #gingerbread #cake #honey #molasses #ginger #dessert #holiday

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 things. Everywhere. My husband gets quite annoyed when I add it to smoothies, hot chocolate, rice, and more.

But I just tell him to get over it. ‘Cause it’s good for you. And it’s delicious.

Honey Gingerbread Cake.

When it comes to this gingerbread cake he agrees, 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.

More delicious gluten-free cakes.

Gingerbread not your thing? It really should be. I mean, here are some other cakes you might enjoy… but seriously…. gingerbread… it’s delicious.

This Honey Gingerbread Cake is perfectly spiced with deep tones of ginger and molasses. It's a wonderful holiday treat made healthier! #glutenfree #dairyfree #eggfree #refinedsugarfree #gingerbread #cake #honey #molasses #ginger #dessert #holiday

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Honey Gingerbread Cake

Free from gluten, eggs, dairy, and refined sugar.

Ingredients

For the cake:

For the glaze:

  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • enough honey to make your desired glaze consistency (I used about 2 tablespoons)

Instructions

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.

Notes

You can exchange the sorghum, tapioca, and xanthan for 1 3/4 cups of an all purpose gluten-free flour blend. 

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