Gluten-Free Gingerbread Cake (Moist & Floofy!)

View all RECIPES by Bonjon Gourmet

This gluten-free gingerbread cake has an addictively moist and springy crumb thanks to a magical blend of gluten-free flours: almond flour, sweet rice flour, oat flour, and tapioca flour. The batter is made with one bowl and a whisk, and you can have it in and out of the oven in 45 minutes. Top with mascarpone cream for a creamy, dreamy finish.

Thanks to Bob’s Red Mill for sponsoring this post! All opinions are my own.

A blend of gluten-free flours – almond, oat, and sweet rice – build an addictively moist, springy, and tender gingerbread cake. You won’t believe it’s gluten-free!

For a while now, I’ve been craving a cake version of my favorite gluten-free crinkle-top ginger molasses cookies: moist,

View FULL RECIPE. Originally published on BoJon Gourmet

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