Full of warm cinnamon, ginger, and cloves, this gingerbread cake is absolutely delightful! It is an easy, comforting classic that will transport you to the holidays any time of the year. This cake uses sourdough discard to give it an extra layer of flavor that only sourdough can provide, and to top it off, it is completely gluten-free and grain-free.
I love all things gingerbread at the holidays and really anytime of the year. My favorite cakes are spice cakes like this one. The crumb is so tender and all of the spices and sourdough discard just make me so happy! It truly is like a warm hug – especially on cold winter days.
It also helps that it is super easy to make, which is a must for me when it comes to desserts! The entire recipe comes together in under 45 minutes – and if you’re like me, you won’t even bother with frosting. This cake is delicious on its own or with a simple dusting of powdered sugar.
You will find all of the information you need to make this gingerbread cake in the recipe card below – complete with pictures for each step. Check out the “notes” section at the end of the recipe to find possible substitutions for certain ingredients.
I hope you enjoy this recipe! If you love it as much as I do, please let me know by leaving a rating and comment – it helps other people to find my recipes. As always, if you have any questions, I’m happy to help! Enjoy!
Grain-Free Sourdough Gingerbread Cake
Equipment
- 1 Kitchen Scale
- 1 9 x 13 cake pan
- 1 hand mixer
Ingredients
- 214 g almond flour
- 56 g tapioca flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 g salt
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground ginger
- 1/4 tsp ground cloves
- 100 g grain-free sourdough starter discard (room temperature)
- 69 g plain yogurt room temperature
- 4 large eggs room temperature
- 226 g maple sugar
- 119 g avocado oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350℉. Grease a 9 x 13 inch cake pan, then line it with parchment paper and set aside.
- To a medium bowl, add the almond flour, tapioca flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Whisk to combine and set aside.214 g almond flour, 56 g tapioca flour, 1 tsp baking soda, 1/2 tsp baking powder, 3 g salt, 1 ½ tsp ground cinnamon, 1 ½ tsp ground ginger, 1/4 tsp ground cloves
- To a large mixing bowl, add the sourdough starter, yogurt, eggs, maple sugar, avocado oil, and vanilla extract. Use a hand mixer on medium speed to mix until fully combined.100 g grain-free sourdough starter, 69 g plain yogurt, 4 large eggs, 226 g maple sugar, 119 g avocado oil, 2 tsp vanilla extract
- Add the dry ingredients to the wet ingredients and continue mixing on low speed until just combined. Stir with a rubber spatula to make sure no dry flour remains in the bowl.
- Pour the batter into the prepared pan and bake on the middle rack for 35 minutes or until a tooth pick comes out clean when inserted in the middle of the cake.
- Place on a wire rack and let cool completely in the pan.
Notes
- Tapioca Flour – use arrowroot powder instead.
- Grain-Free Sourdough Starter – feel free to use any starter that you have that works for you!
- Plain Yogurt – use any full fat alternative, such as whole milk, kefir, buttermilk, or cashew milk.
- Maple Sugar – this is a delicious “healthier” option, but it is expensive. It can easily be replaced with whatever sugar you have on hand, such as coconut sugar, cane sugar, or granulated sugar.
- Avocado Oil – melted butter, neutral tasting olive oil, or melted refined coconut oil will work.
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