Come Deck Our Halls!
Let us make your gift giving easier!

TWD: Gluten free gingerbread baby cakes

TWD:  Gluten free gingerbread baby cakes

Winter holidays are synonymous with gingerbread.  It was not a tradition in my house growing up, but in my late 20's the Lewantowicz sisters got me hooked.  For years I have had a favorite recipe.  It is simple and purest and I love it.  This recipe by comparison is complex and creative.  As good, for different reasons.  To make Johanne Killeen's composition gluten free I added more flours and took away an egg.  To make it my own I did away with the espresso powder, a cup of both brown sugar and molasses.  The result is perfectly sweet.

  • 1  package of our gluten free Gingerbread Mix or your own favorite
  • 2 cups Almond Flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 2 tbsp finely chopped candied ginger
  • 1 tsp freshly ground black pepper
  • 2 sticks (8 ounces) unsalted butter, softened
  • 3 large eggs, at room temperature
  • 2 cups unsulphured molasses
  • Parchment to line the pans
  • Un sweetened whipped cream, for serving

TWD:  Gluten free gingerbread baby cakes

Positon a rack in the center of the oven and preheat the oven to 350°F.  Line the insides of muffin, mini- or baby cake pans with parchment.  In a small bowl, whisk the mix, flour, cocoa, chopped ginger, baking powder and black pepper together just to mix; reserve.

Cream butter.  Beat in eggs.  Add the molasses, blend on medium speed for 1 to 2 minutes, until completely smooth.  With a rubber spatula, fold in the dry ingredients, mixing only until they are incorporated.

Divide the batter among the prepared pans and rotate the pans a couple of times to level. Bake the cakes for 25 minutes, or until the cakes are springy to the touch and the tops crack. Take care not to overbake the cakes; they should remain moist.

Transfer the cakes to a rack and cool for 10 minutes.  Serve the cakes warm or at room temperature with a generous dollop of lightly whipped cream and a shower of sprinkles if desired.

Storing: These moist cakes will keep covered at room temperature for 3 days or, wrapped airtight, can be frozen for up to 2 months. Thaw, still wrapped, at room temperature.

  TWD:  Gluten free gingerbread baby cakes


Other Recipes You May Enjoy


Photo Credits: Julie Cecchini

Find more ideas from Baking with Julia at

Tuesdays with Dorie.


Feed You can follow this conversation by subscribing to the comment feed for this post.


I admire you bakers who are able to adapt the recipes to be gluten free! Looks great.


Great job making this recipe to your liking! YOur cakes look amazing!


What cute little cakes. Great job making the recipe gluten free. Always impressed with that.

Catherine Daugherty @

A lovely post == Please stop by my blog and register for the cookbook giveaway going on through Sunday! Blessings, Catherine

The comments to this entry are closed.