Gingerbread Bundt Cake Recipe (Gluten-Free)
Whip up a delightful Gluten-Free Gingerbread bundt Cake! Use the perfect almond and oatmeal flour blend, cozy spices, and molasses magic. Delight your taste buds and embrace the festive vibes!
Servings 12
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.