Gluten-Free Gingerbread House Bundt Cake
Gluten-free and full of flavor, this easy-to-make gingerbread house bundt cake brings all the Christmas magic as your kids cover it with frosting and candy. Or sprinkle it with powdered sugar for a simple and elegant presentation.
Ingredients
- 2¾ cups gluten-free flour blend (plus extra for flouring the pan)
- ¾ tsp xanthan gum (omit if your gluten-free flour already contains it)
- 3 tsp baking powder
- 1 tsp salt
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup dark brown sugar
- ⅔ cup granulated sugar
- 1 cup butter at room temperature
- 4 eggs at room temperature
- 1 tsp vanilla extract
- 1¼ cup milk
- Optional for decorating: powdered sugar, frosting, and candy
Instructions
- In a medium mixing bowl, sift together flour, xanthan gum (omit if already in your flour), baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside medium bowl.
- Using a stand mixer, mix brown sugar, granulated sugar, and butter for three minutes, until light and fluffy. Add eggs one at a time until combined. Blend in vanilla.
- Reduce mixer speed to low. Gradually mix in the dry ingredients, alternating with the milk to maintain moisture. Mix an additional two minutes.
- Let batter sit for 15-20 minutes.
- While the batter rests, preheat oven to 325℉. Grease and flour the gingerbread house bundt pan, using cooking spray and a pastry brush for the flour, to dust the details of the pan.
- Spoon batter into prepared gingerbread house bundt pan, filling only 3/4 full. Spread the batter up the sides of the pan, so it is lower in the center and the sides are covered.
- Place the filled gingerbread house bundt pan on a baking sheet and bake for 60-70 minutes, until a wooden skewer inserted in the center comes out clean.
- Remove from oven and cool in pan for 10 minutes. Then, turn the cake out onto a rack and cool completely.
- Decorate.
Tried this recipe?Let us know how it was!