Gluten Free Christmas Cake
Is there anything more christmas-y than gingerbread? When we were kids we always made gingerbread cookies. In fact, we still have the original cookie cutter from when we were kids. The recipe my mom had made 4 dozen cookies! So by the time we were done, we had a small army of gingerbread men spread out over the entire kitchen counter!
Some years we would just spread on a thin coat of icing. But other years my mom wold let us make frosting and really decorate them into “people”. I’m sure she only let us do this occasionally because it never failed that we would get silly and end up making a mess. I remember one specific occasion when my sister and I were in high school that my mom somehow let us have friends over for the cookie making… Our poor mom.
But, I have digressed. This recipe is actually for CAKE, not COOKIES. However, it has the same gingerbread flavor of those cookies from our childhood. And best of all, it starts with a Gluten Free Cake Mix! It won’t fail to impress guests or just family but is easy to throw together and doesn’t require a bunch of crazy flours or ingredients!
Gluten Free Christmas Cake
With the rich taste of Gingerbread, this Christmas Cake will become a must for your holiday baking.
Ingredients
For the Cake
- 1 Gluten Free Cake Mix
- 3 eggs beaten
- 1/3 cup oil
- 1/3 cup water
- 4 tbsp dark molasses
- 1 tbsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp ground ginger
- 1 tbsp vanilla
For the Buttercream Frosting
- 1/3 cup butter softened
- 3 cups powdered sugar
- 1-1/2 tsp vanilla
- 1-2 tbsp almond milk
Instructions
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Preheat oven to 350 degrees. Grease 3 – 6″ pans or 2 – 8″ pans and set aside.
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Add all ingredients for the cake to a large mixing bowl or stand mixer bowl. Beat on low for 30 seconds then increase to medium and beat for 2 minutes.
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Pour batter evenly into prepared pans. and place in oven. Cook for 25-30 minutes checking after 25 minutes. Toothpick should come out clean when inserted into the center of the cake.
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Set pans on a wire rack and cool for 5 minutes, then turn cakes out of the pans onto the wire rack to cool completely.
For the frosting
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Add butter, milk and vanilla to a small mixing bowl or stand mixer bowl. Mix on low speed, then increase to medium until well blended. Add 1 tbsp of almond milk at a time until the frosting is still stiff, but is soft enough to spread easily.
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Divide Frosting between layers, top and sides. Store in an air tight container for up to 1 week.
Recipe Notes
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