Gluten-Free Gingerbread Bundt Cake
Serves: 12 servings
  • Non-stick cooking spray
  • 3¼ cups (17 ounces) gluten-free baking flour
  • 2 tablespoons ground ginger
  • 2½ teaspoons baking soda
  • 1½ teaspoons cinnamon
  • ¼ teaspoon salt
  • 1 cup molasses
  • 1 cup evaporated cane juice - sometimes called evaporated cane sugar (can substitute white granulated sugar)
  • ¼ cup sour cream (make sure it's gluten-free)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup avocado oil
  • 1 teaspoon confectioners’ sugar
  1. Preheat the oven to 350 degrees and VERY liberally spray a standard 12-cup non-stick Bundt pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt.
  3. In a large bowl combine the molasses, evaporated cane juice (or sugar), sour cream, eggs, and vanilla. Add the boiling water and avocado oil and stir until well combined.
  4. Slowly add the dry ingredients, stirring continuously, until the batter is completely smooth.
  5. Pour the batter into the prepared pan and bake on the bottom rack of the oven for 45 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for at least 30 minutes before inverting it onto a plate. Dust with powdered sugar.
Recipe by Queen of My Kitchen at