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.