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Gluten Free Gingerbread Cake with Maple Glaze

The Holiday Season is the most wonderful time of the year!  Jingle bells and magic abound everywhere you go.  The tastes and smells of the foods that we traditionally enjoy powerfully evokes the fondest memories of precious moments of holidays gone by.  Krusteaz Gluten Free Buttermilk Pancake Mix has made the joy of the holidays even more joyful with simple twists on our family’s traditional favorites.  Gluten free gingerbread cake becomes so Krusteazy when I use it to make this version, which has the same traditional flavors as my great grandma’s cake, but it’s gluten free, and less work for me.  My family gets the foods that bring them joy, and I am not in the kitchen all day, so I can enjoy more of the holiday season with them.  A win for everyone!  

Joy overwhelms me, and feels like a warm hug from my childhood when the spicy aroma of gingerbread floats through the house when I’m baking this gingerbread cake.  Gingerbread cake has been a family favorite for decades, and reminds me of when my mom made it when I was a wide eyed child waiting for the holiday festivities to begin.  This sweet and spicy cake was always one we had after Christmas dinner every year.  It was heavenly, and one I want to share with my family. Krusteaz Gluten Free Buttermilk Pancake Mix has made baking it so enjoyable. 

How to make this delicious Gingerbread Cake with Maple Glaze using Gluten Free Krusteaz Buttermilk Pancake Mix:

Preheat the oven to 350 degrees Fahrenheit.

Prepare a 9 x 12 inch cake pan by spraying it with a gluten free cooking spray and set aside.

In a medium bowl, cream ¾ cup softened butter and ¾ cup brown sugar with an electric mixer until light and fluffy.

Add  2 eggs and ⅓ cup molasses, blend  until well incorporated.

In a small bowl, add the 16 oz. box of  Gluten Free Krusteaz Buttermilk Pancake mix and add 2 tsp cinnamon, 2 tsp of ginger, ½ tsp allspice, ½ tsp ground nutmeg,  ¼ tsp ground cloves and mix well with a spoon.

Add the dry ingredients and 1 ½ cup milk to the batter in 3 additions, alternating dry ingredients and milk until well blended.

Pour the batter into the prepared baking pan.

Bake for 45 to 60 minutes until it bounces back when you press on the middle of the cake.

Set on a rack to cool.

To make the glaze, add 1 ½ cups powdered sugar,  2 TBSP melted butter, 1 TBSP maple syrup, 2 TBSP milk, and a  pinch of salt in a small bowl and whisk together until smooth.  This is a thick glaze.  If it is too thick add 1 more TBSP of milk.

Pour glaze over the cake when it is fully cooled

Slice and Enjoy!

How to Store this delicious Gingerbread Cake with Maple Glaze?

To store this delicious cake cover with plastic wrap or aluminum foil.  You can leave it in the refrigerator or on the counter for about 3 to 4  days. 

Can we substitute any ingredients?

You can substitute non dairy milk for milk, non dairy butter for butter, and 2 TBSP gingerbread packaged spice mix, for the spice mix in the recipe.  If you would rather not make the glaze,  you can serve it with a dollop of whipped cream or applesauce.

Cooking Method
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins
Cooking Temp 350  °F
Servings 12
Best Season Winter
Description

We are making new memories and forging new traditions, without leaving all of the old ones behind. I’m so excited that I’ve found a way to recreate our traditional favorites, so my children can experience them, even with my busy schedule.  With a little creativity, and Krusteaz Gluten Free Buttermilk Pancake Mix, this truly special season has become less stressful. Krusteaz only uses quality ingredients, and I don’t have to worry about artificial colors or flavors in their mixes, so I feel good about using them to prepare this delicious, gluten free gingerbread cake for my family. There is definitely no sacrifice on taste! This cake is so delicious, easy, and my family loves it. #MakeKrusteaz #MakeitKrusteazy

Ingredients
    Gingerbread Cake
  • 1 Krusteaz Gluten Free Buttermilk Pancake Mix
  • 3/4 cups butter (softened)
  • 3/4 cups brown sugar
  • 2 eggs
  • 1/3 cup molasses
  • 1 1/2 cup milk
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • Maple Glaze
  • 1 tablespoon butter (melted)
  • 2 tablespoons maple syrup
  • 1 1/2 cup powdered sugar
  • 2-3 tablespoons milk
  • a pinch of salt
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a 9 x 12 inch cake pan by spraying it with a gluten free cooking spray and set aside.
  2. In a medium bowl, cream ¾ cup softened butter and ¾ cup brown sugar with an electric mixer until light and fluffy. Add 2 eggs and ⅓ cup molasses, blend until well incorporated.
  3. In a small bowl, add the 16 oz. box of Gluten Free Krusteaz Buttermilk Pancake mix and add 2 tsp cinnamon, 2 tsp of ginger, ½ tsp allspice, ½ tsp ground nutmeg, ¼ tsp ground cloves and mix well with a spoon.
  4. Add the dry ingredients and 1 ½ cup milk to the batter in 3 additions, alternating dry ingredients and milk until well blended. Pour the batter into the prepared baking pan.
  5. Bake for 45 to 60 minutes until it bounces back when you press on the middle of the cake.
  6. To make the glaze, add 1 ½ cups powdered sugar, 2 TBSP melted butter, 1 TBSP maple syrup, 2 TBSP milk, and a pinch of salt in a small bowl and whisk together until smooth. This is a thick glaze. If it is too thick add 1 more TBSP of milk.
  7. Pour glaze over the cake when it is fully cooled. Slice and enjoy!
Keywords: gluten free, Christmas, Christmas recipe, gingerbread, gingerbread cake
Liz Satkowski
Gluten Free Mom Colorado

I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.