Gluten-Free Gingerbread Bundt Cake with Almond and Oatmeal Flour
Gluten-Free Gingerbread Bundt Cake is the perfect dessert for the holiday season (or whenever you’re craving cozy flavors). This cake, made with almond and oatmeal flour, is naturally gluten-free and celebrates a beautifully nutty texture that pairs harmoniously with the rich flavors of molasses and spices, inspiring a moment of pure indulgence.
Whether adorned with a simple glaze or dusted with powdered sugar, this bundt cake is a delight to make and an even greater joy to savor. Its simplicity in preparation and enjoyment will surely excite you!
Why You’ll Love This Recipe
- Gluten-Free Friendly: Made without traditional flour, but every bit as delicious.
- Rich and Moist: The almond flour ensures a tender, moist texture, while the molasses and spices create a deep, warm flavor.
- Perfect for the Holidays: Gingerbread is the ultimate festive flavor, making this cake ideal for gatherings or gift-giving.
- Healthier Alternative: Almond and oatmeal flour contains nutrients like protein, healthy fats, and fiber.
Pro Tips for the Perfect Gluten-Free Gingerbread Bundt Cake
- Make Your Oatmeal Flour: Blend rolled oats in a high-speed blender until you get a fine, flour-like consistency.
- Use Room-Temperature Ingredients: This ensures the batter mixes evenly and bakes appropriately.
- Don’t Overbake: Gluten-free baked goods can dry out quickly, so watch your cake toward the end of baking.
- Add a Festive Touch: Sprinkle crushed nuts, candied ginger, or edible glitter on the glaze for a holiday-ready presentation.
- Check Your Pan: A nonstick bundt pan works best. If unsure, line it with parchment paper or grease it thoroughly to prevent sticking.
Serving Suggestions
This gingerbread bundt cake is delicious on its own, but you can elevate it with these serving ideas:
- Whipped Cream or Ice Cream: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Coffee or Tea: Pair with a hot coffee, spiced tea, or a latte for the ultimate cozy treat.
- Caramel Sauce: Drizzle with salted caramel for a luxurious finish.
Storing and Reheating
Storing:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating:
- Microwave: Warm individual slices in the microwave for 15-20 seconds for a fresh-from-the-oven taste.
- Oven: Reheat the cake in a 300°F (150°C) oven for 10-15 minutes.
FAQs About Gluten-Free Gingerbread Bundt Cake
1. Can I Use Other Gluten-Free Flours?
Yes! You can replace oatmeal flour with coconut flour, but reduce the amount to ¾ cup since coconut flour absorbs more liquid. Alternatively, use a gluten-free all-purpose flour blend.
2. Can I Make This Dairy-Free?
Yes! Use coconut oil, a plant-based butter alternative, and almond milk for the glaze.
3. Is This Cake Sweet Enough?
This recipe uses natural sweeteners like molasses and maple syrup for a balanced sweetness. Increasing the maple syrup to ¾ cup if you prefer a sweeter cake.
4. What If I Don’t Have a Bundt Pan?
You can bake this cake in a regular round or loaf pan. Adjust the baking time accordingly (start checking at 30 minutes).
5. Can I Add Mix-Ins?
Absolutely! Chopped nuts, raisins, or even chocolate chips add great batter additions.
Conclusion
This Gluten-Free Gingerbread Bundt Cake is everything you love about gingerbread—warm spices, rich molasses flavor, and a moist texture—made even better with the nutty richness of almond and oatmeal flours. Whether baking for the holidays or just treating yourself to something special, this cake will surely impress.
Top it with a simple glaze, dust it with powdered sugar, or enjoy it as is. Either way, every slice celebrates festive flavors and wholesome ingredients!
Gingerbread Bundt Cake Recipe (Gluten-Free)
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 cup oatmeal flour (certified gluten-free if necessary)
- 1- teaspoon baking powder
- 1/2- teaspoon baking soda
- 1/2- teaspoon salt
- 2- teaspoons ground ginger
- 1- teaspoon ground cinnamon
Wet Ingredients
- 1/2 - cup unsalted butter, melted
- 3/4- cup molasses
- 3 -large eggs, room temperature
- 1 -teaspoon vanilla extract
- 1- cup buttermilk
Glaze
- 1 1/2 - cups powdered sugar
- 1 -tbsp milk ( add more if needed)
- 1- tbsp maple syrup
- 1/2- teaspoon ground ginger
Instructions
Preheat the Oven
- Preheat your oven to 350°F
- Grease a 9.5-to10-inch bundt pan.
Mix Dry Ingredients
- Whisk the almond flour, oatmeal flour, baking powder, baking soda, salt, ginger, and cinnamon in a large mixing bowl. Ensure they are well combined.
Mix Wet Ingredients
- Whisk together the melted butter, molasses, buttermilk, eggs, and vanilla extract until smooth.
Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir until combined.
Bake
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the oven for 40-45 minutes or until a toothpick inserted into the center comes clean.
Cool:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve:
- You can dust the top with powdered sugar or frost with your favorite gluten-free frosting or glaze.
Prepare the Glaze
- Whisk together the powdered sugar, milk, maple, syrup, and ground ginger until smooth.