This Gluten-Free Gingerbread Loaf has a moist, tender crumb and is richly flavoured with warm spices which are evocative of the festive season. Molasses gives the cake a rich colour and adds depth of flavour as well as providing moisture which means the cake keeps well for at least five days. And as the loaf is baking, the spicy aroma is tantalisingly irresistible!
Recipe inspiration: this recipe has been adapted from one by Delicious Magazine UK.
You will love this Gluten-Free Gingerbread Loaf because:
- It is made from ingredients that are readily available in the supermarket.
- This is a moist loaf cake; unlike some gluten-free cakes, it stays moist for days. In fact, it is even better on the second day as the flavours develop and have time to blend.
- Whilst this cake captures the spirit of Christmas, I also enjoy it throughout the year as the warm spices are temptingly aromatic and comforting throughout all the seasons.
- This is a traditional Gingerbread Loaf – but made gluten-free so that more people can enjoy it.
- A tangy lemon icing/glaze is the finishing touch and beautifully complements the spices.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Butter – we use unsalted butter, as that way, you can control the amount of salt in the Loaf.
Light brown sugar – for sweetness and gentle caramel flavour.
Molasses – a by-product of sugar production. We use unsulphured sugarcane molasses, not Blackstrap molasses. It gives the Gingerbread Loaf its distinctive colour and flavour and a pleasant moist, stickiness.
Milk – to add moisture. Dairy, soy or nut milk will work fine.
Eggs – we use large, free-range eggs.
All-purpose/plain gluten-free flour – I have used a commercial gluten-free flour which is made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes.
Bicarbonate of soda/baking soda – this acts as a raising agent. It is not the same as baking powder.
Ground ginger, cinnamon, and cloves – these warm spices add terrific aroma and flavour. Always ensure that your spices are fresh, as their flavours dull with time.
Salt – a small amount of salt in baking adds flavour. We use coarse kitchen cooking salt, not fine table salt.
Powdered/icing sugar – to make the lemon icing. Check that it is gluten-free.
Freshly squeezed lemon juice – we use the juice to mix with the powdered/icing sugar.
How to Make Gluten-Free Gingerbread:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare dry ingredients:
Sift the flour, baking soda, spices and salt into a large bowl and make a well in the centre.
2 – Prepare wet ingredients:
In a small saucepan, add the molasses, brown sugar, and butter. Stir until the butter has melted and the sugar dissolved. Remove from the heat.
Add the milk to the butter mixture and stir. Allow to cool for a few minutes, until lukewarm. Whisk the eggs into the butter mixture and mix until well combined.
3 – Combine the batters:
Pour the wet ingredients into the centre of the dry ingredients and stir until just combined and you have a smooth batter.
4 – Add the mixture to your tin and bake:
Pour the mixture into your prepared tin and give the tin a gentle tap to remove any air bubbles.
Place in your preheated oven and bake. Don’t open the oven door until the 45-minute mark. After this time, check the doneness of the cake with a skewer.
Allow to cool for 10 minutes in the tin before lifting out and cooling on a wire rack.
When the Gluten-Free Gingerbread Loaf is cold, mix the icing/powdered sugar and lemon juice to a spreadable consistency and add to the top of the cake.
Tips for success and FAQs:
As the spices are such an important element in this Gingerbread Loaf, for the best flavour, it is essential that they be fresh. Spices lose flavour and aroma as they age.
You certainly can. In fact, the flavours are even better on the second day.
To begin, use a piece of kitchen paper to thoroughly grease the base and sides of the tin. Butter is more effective than oil for this purpose. It adheres better to the baking paper, helping keep it in place. Then, cut a strip of baking paper to fit the base and go up the longer sides of the tin, with enough to have a small overhang, just enough for you to grip to lift the loaf from the tin. Leave an overhang of about 2 ½ cm (1 inch) on each side and trim the paper if necessary. Make sure the two small ends of the tin are greased with butter, so there is no risk of the loaf sticking. If you are unsure of your tin, cut two smaller pieces of baking paper to fit the ends and press them firmly to fit against the base paper.
Store the loaf in an airtight container in a cool, dry location. The loaf will stay moist for 5-6 days. The flavours are even better on the second day as they have time to develop and blend.
Yes, it will freeze well for up to 3 months. Wrap the cooled loaf in clingwrap and then in foil or put in an airtight container to prevent freezer burn. If freezing slices of the Loaf, be sure to separate them with cling wrap or baking paper so they don’t stick together. Return to room temperature for serving. Be sure to label and date the container as frozen objects are sometimes difficult to identify.
Yes, you can. I used an 8 mini loaf tin, with a cavity size of 3.28 x 2.5 inches (8 x 6 cm). The mini loaves will need to be baked for 30-32 minutes. Follow the recipe otherwise, as written.
Serving suggestions:
Serve the Gluten-Free Gingerbread Loaf with a simple lemon icing as in the recipe, or with a dusting of icing/powdered sugar if you prefer.
The loaf is perfect served for a festive brunch, taken to potlucks, packed into a lunchbox or anytime with a tea or coffee.
Few foods are more evocative of the festive season than my Gluten-Free Gingerbread Loaf. Full of warm spice and the robust flavour of molasses, you will love the aroma which fills the air as the Loaf bakes.
Alex xx
More delicious recipes for you to try:
Stay in touch!
Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.
Gluten-Free Gingerbread Loaf
Equipment
- 9 x 5 inch loaf tin (24 x 13 cm)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Gingerbread Loaf:
- 175 g (⅔ cup + 3 tsp) unsalted butter
- 175 g (¾ cup + 1 tbsp) light brown sugar
- 175 g (½ cup + 2 tsp) unsulphured molasses – not Blackstrap
- 200 ml (¾ cup + 1 tbsp) milk
- 2 large eggs – beaten
- 250 g (1 ⅔ cups) all-purpose/plain gluten-free flour See Note 1
- 1 ½ teaspoon bicarb/baking soda – not baking powder
- 1 tablespoon ground ginger See Notes 2 and 3
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon coarse sea salt
For the Lemon Icing:
- 250 g (2 cups) powdered/icing sugar
- 8-10 teaspoon freshly squeezed lemon juice
Instructions
- Preheat your oven to 160 degrees C (320 F).
- Grease and line a 9 x 5 inch (24 x 13 cm) loaf tin with non-stick baking paper. My tin has a depth of 2.5 inches (6.35 cm).Leave a little overhang for easy removal, but not too high, or the baking paper might fold onto the batter.
- In a small saucepan, add the molasses, brown sugar and butter. Stir until the butter has melted and the sugar has dissolved. Remove from the heat.
- Add the milk to the butter mixture and stir. Allow it to cool for a few minutes – until lukewarm.
- Whisk in the eggs into the butter mixture and mix until well combined.
- In a large bowl, sift in the flour, baking soda, spices and salt. Make a well in the centre.
- Pour the wet ingredients into the centre of the dry ingredients and stir until just combined and a smooth batter has been achieved.
- Pour the mixture into your prepared tin – it will be quite liquidy – and give the tin a gentle tap to remove any air bubbles.
- Place in your preheated oven and bake – don’t open the oven door until the 45-minute mark. After this time, check the doneness of the cake with a skewer – mine takes between 45-55 minutes.
- Allow to cool for 10 minutes in the tin before lifting out and cooling on a baking rack.
- Once cool, mix the powdered sugar and lemon juice – add more powdered sugar and juice, if necessary, to achieve the desired thickness. Top the cake with the icing and allow it to set before slicing.
Notes
- All-Purpose Flour: we use a good quality commercial gluten-free flour which is made from a blend of naturally occurring gluten-free flours. Ensure the flour blend you use contains either xanthan or guar gum to stabilise and provide structure to the recipe. We use and recommend Bob’s Red Mill 1 for 1, Orgran and Well Good Flour.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Spices: ensure your spices are within date, as the flavours do dull over time.
- Storage: place the loaf in an air-tight container and store in a cool, dry location. The loaf will stay moist for 5-6 days.
- Freezing: after the loaf has cooled completely, slice. Separate each piece with some baking paper and wrap it in clingfilm. Store the slices in an airtight container for up to 3 months. The Gingerbread Loaf is better frozen without the icing.
- Recipe inspiration: this recipe has been adapted from one by Delicious Magazine UK.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Leonie
I’m gluten and dairy intolerant.
Is it possible to substitute Nuttelex for the butter and a non dairy milk for the milk? Perhaps with the same quantity as well?
Alexandra Cook
Hi Leonie,
You sure can – I have tested all of my loaf cakes with these options (just as a side note, if this is of interest, some of my other loaf cakes contain sour cream, and that has also been tested with a plant based option.)
And yes, same quantities should be used too. 🙂
Let me know if you give it a try! Alex xo
Sarah
Let the festive baking begin! This is a delicious recipe and I’ll be making it again in the coming weeks to enjoy over Christmas.
Alexandra Cook
Hi Sarah,
I am so happy you enjoyed this recipe! Thank you so much for sharing.
Alex xo
Amanda
Thank you for this recipe, it was easy to follow and very delicious. You wouldn’t realise that it was gluten free.
I added some walnuts to it to give it some crunch.
Will definitely be keeping this recipe.
Alexandra Cook
Hello Amanda,
Thank you so much for making my recipe, and I really appreciate you taking the time to comment.
The walnuts sound like a delicious addition 🙂 Alex xo
Serena
Delicious! I used King Arthur GF flour and followed the recipe exactly except I didn’t frost it – just dusted with powdered sugar. Went perfect with hot ginger tea. Making it again over the weekend! Happy Xmas!
Alexandra Cook
That sounds lovely, Serena 🙂
Especially with the hot ginger tea. Merry Christmas to you too, Alex xo
Rachel
Not sure what I did wrong but it basically boiled over in my oven and made a huge mess.
Alexandra Cook
Hi Rachel!
I am sorry to hear that. I’d love to help you work out what might have happened.
My best guess would be to do with the loaf pan – I am wondering how deep the tin you used is? My tin has a depth of 2.5 inches (6.35 cm) – this fits the mixture comfortably. If the mixture boiled over, it sounds as though the tin wasn’t big enough and/or too shallow.
Otherwise, did you make any changes to the recipe at all?
Please feel free to reach out with any questions!
Thanks, Alex
Helen
There was only one thing wrong with this loaf. I couldn’t stop eating it!! It is a perfect coffee break!
Alexandra Cook
Hi Helen,
I am so happy you enjoyed this recipe – thanks so much for sharing! Alex xo
Beryl
I made this yesterday but was disappointed that the centre did not rise at all, in fact it sank significantly. I wondered if the oven temperature should have been higher.
Alexandra Cook
Hi Beryl,
I’m sorry this recipe didn’t meet your expectations.
This is a recipe my family makes regularly, so I’d love to help you work out what may have happened!
Here are some thoughts:
Firstly, did you make any changes to the recipe as written?
Did you weigh your ingredients?
The oven temperature is correct as written in the recipe.
If it didn’t rise at all, I would check the expiry on your baking soda.
And as it sank, it likely needed a few more minutes in the oven – this is the general culprit when baked goods sink, along with opening the oven door too much which drops the temperature.
Lastly, the brand of GF flour that you used – all brands do differ, so I’d be curious to know which brand you used? 🙂
Without being in the kitchen with you, it’s hard to say what it may have been, but I appreciate you taking the time to leave a comment and I hope you enjoyed the taste of the Gingerbread Loaf regardless 🙂
Kind regards, Alex
Patricia
Just made this yesterday and it turned out fabulous! I am the type who craves ginger flavoring all year long. I love how this cake was bright and fresh and not overly seasonal. The lemon icing was spot on and complimented the spicy ginger cake so nicely. Thanks!
Alexandra Cook
Hi Patricia, thank you for your lovely comments on the GF Gingerbread Loaf. I am so pleased that you enjoyed it and I appreciate you taking the time to let me know. 🙂