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Gluten Free Christmas Cake

With the rich taste of Gingerbread, this Christmas Cake will become a must for your holiday baking.

Course Dessert
Keyword cake, Christmas, gluten free muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 slices
Author Amber Gaines

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

  1. Preheat oven to 350 degrees. Grease 3 - 6" pans or 2 - 8" pans and set aside.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. Divide Frosting between layers, top and sides. Store in an air tight container for up to 1 week.

Recipe Notes

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