Gluten-Free Ginger Spice Cake

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Serve this cake warm, straight out of the oven. If you will not serve it immediately, wrap it and store it in the refrigerator. Just before serving, you may place a slice in the microwave on a microwave-safe plate and heat it on high for 15 or 20 seconds. It will be warm and soft, just right for company!


  • 2 tablespoons ground flax seeds
  • 6 tablespoons warm water
  • 2 cups “1 to 1” gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2/3 cup coconut palm sugar
  • 1/2 cup molasses
  • 1/3 cup coconut oil
  • 1 cup unsweetened applesauce


  1. Preheat oven to 350°F.
  2. Grease a loaf pan with cooking spray.
  3. In a small bowl, stir together the flax and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes.
  4. Sift the dry ingredients (excluding the coconut palm sugar) into a large mixing bowl.
  5. In another mixing bowl, combine the coconut palm sugar, molasses, coconut oil, applesauce, and flax mixture and whisk until well blended. Add to the dry ingredients and stir to blend just until everything is moistened.
  6. Pour the batter into the prepared pan. Bake until set in the middle and a toothpick tester comes out clean, about 40 to 45 minutes. Cool the cake in the loaf pan on a cooling rack.


You may “dress up” this recipe by adding one tablespoon of orange zest and 1/2 cup dried cranberries (or raisins) to the batter. Bake it in an 8-inch round cake pan, cooking it for 35 minutes or until a toothpick inserted in the cake center comes out clean.