Gluten Free Gingerbread Mini Cakes


GF Gingerbread Mini Cakes (cupcakes)

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. 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 happens to be 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 can also grate some fresh. It’s a little more intense flavor, but delicious either way. Gingerbread that is gluten free can imitate it’s non-gluten variety quite easily. This one does have almond meal in it. I use it a lot in my baked goods.


Gluten Free Gingerbread Mini Cakes (cupcakes)


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


  • 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. 


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. 
Course: Dessert
Keyword: Gingerbread, holiday desserts, seasonal

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