Gingerbread Sheet Cake with Cinnamon Frosting (Gluten Free) - This simple gingerbread sheet cake is topped with a delicious cinnamon frosting – a match made in heaven. The perfect Christmas dessert that couldn’t be easier to make. Gluten free cake recipe. Gluten free dessert recipes. Christmas cake. Easy gingerbread recipe. Quick cake recipe. Simple sheet cake. Christmas frosting recipe. #gingerbread #christmas #cake
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Gingerbread Sheet Cake with Cinnamon Frosting (Gluten Free)

This simple gingerbread sheet cake is topped with a delicious cinnamon frosting – a match made in heaven. The perfect Christmas dessert that couldn’t be easier to make.

Course Dessert
Cuisine Gluten Free
Keyword christmas cake, easy christmas dessert recipe, easy sheet cake recipe, gingerbread cake, gingerbread sheet cake
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings 12

Ingredients

For gingerbread sheet cake:

  • 1 2/3 sticks (188 g) unsalted butter, softened
  • 1 cup (200 g) light muscovado sugar
  • 3 medium eggs, room temperature
  • 1/4 cup (75 g) molasses
  • 1 1/2 cups (180 g) plain gluten free flour blend (I use a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 1/4 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 - 3 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 cup (120 mL) milk, room temperature

For cinnamon frosting:

  • 2 1/2 sticks (285 g) unsalted butter, softened
  • 1 1/2 cups (185 g) powdered/icing sugar, sifted
  • 2 tsp ground cinnamon
  • 1/2 cup (120 mL) heavy/double cream
  • sprinkles for decoration

Instructions

For gingerbread sheet cake:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.

    If you want to make a thinner and larger sheet cake, you can use a larger baking tin – but you might have to adjust the baking time slightly.

  2. In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter and sugar together until pale and fluffy.

  3. Add the eggs, one at a time, and beat well after each addition.

  4. Add the molasses and mix well until fully incorporated.

  5. Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt and spices. Add them to the mixer and beat well until you get a smooth batter.

  6. Add the milk and mix until you get a smooth cake batter with no clumps.

  7. Transfer the cake batter into the lined baking tin and smooth out the top. Bake in the pre-heated oven at 355 ºF (180 ºC) for 36 - 38 minutes, or until an inserted toothpick comes out clean.

  8. Allow to cool.

For cinnamon frosting:

  1. In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter until pale – about 2 minutes. 

  2. Add the powdered sugar to the butter and beat for about 5 minutes, until pale and fluffy. Add the cinnamon and mix until it's evenly distributed.

  3. While the mixer is running on slow speed, slowly drizzle in the heavy cream. Once completely incorporated, increase the mixing speed to high for about 1 minute.

Assembling the sheet cake:

  1. Once the cake is cool, frost it with the cinnamon buttercream frosting. Create swirls in the frosting using the back of the spoon or an offset spatula.

  2. Decorate with sprinkles of choice.

  3. Enjoy!

Storage:

  1. The gingerbread sheet cake keeps well in a closed container in a cool dry place for 2 - 3 days.