Gluten Free Gingerbread Mini Cakes


This has to be one of the coldest months of May I can remember! Even here in the Santa Cruz Mountains, it has either rained, misted, been windy and/or cold almost every one of the past eleven days. Hence, the blog post being Gingerbread Mini Cakes. I know most people think of gingerbread for Christmas or fall, but any day works for me.

Especially if you have a bit of lightly sweetened whipped cream to top it, or a bit of lemon curd and a large spoonful of whipping cream to top it…. even better! I happen to have both in my fridge currently.

Gingerbread is happily one of the quickest and easiest cakes to whip up. So, I did…It’s in the oven currently. I wanted something sweet, and ginger happens to be a favorite flavor of mine. In my recipe, I use ground ginger, but you could replace with freshly grated. It’s a little more intense flavor, but delicious either way.

Gingerbread that is gluten free can imitate it’s non-gluten version quite easily. This one does have almond meal in it. I use it a lot in my baked goods.

(Updated 1/28/2023)

Gingerbread is perfectly paired with Meyer Lemon Curd and lightly sweetened whipped cream

Gluten Free Gingerbread Mini Cakes (cupcakes)

Need a simple and satisfying dessert to whip up? Gluten Free Gingerbread Mini Cakes are moist with nice ginger flavor.
Servings 5 -6 mini cakes or 1 8″ cake
Prep Time 15 minutes
Cook Time 18 minutes


  • 1/2 cup white rice flour gf
  • 1/2 cup potato starch (not flour) gf
  • 1/2 cup almond meal gf
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 2 1/2 teaspoons ground ginger gf
  • 1/2 teaspoon cinnamon gf
  • 1 heaping teaspoon pumpkin pie spice gf
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup molasses gf
  • 1/2 cup canola oil
  • 1/4 cup boiling water
  • 1 teaspoon vanilla gf
  • powdered sugar to sift on top once cool
  • lemon curd or whipping cream optional, gf


  • Preheat oven to 350 degrees. Grease your muffin tin or pan or line the muffin pan with papers.
  • Stir the dry ingredients together and add the wet on top and hand mix with a wooden spoon until well combined and smooth.
  • Spoon batter into prepared cupcake pans or a square 8 x 8 " greased pan.
  • Bake for 18-20 minutes or until a toothpick comes out clean. If making a cake, bake for 25 – 30 minutes. Let cool in cupcake pan or cake pan for 10 minutes, then remove.
  • Sift confectioners sugar over each cupcake,, mini cake or larger cake. 


Best served warm with a spoon of lemon curd and a spoon of whipped cream on top. I usually serve the cake straight out of the cake pan, but it can also be inverted onto a rack or serving plate when slightly cool. Then dust with powdered sugar or glaze or frost with your favorite frosting.  
Course: Dessert
Keyword: Gingerbread, holiday desserts, seasonal

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