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Sour Cream Gingerbread Cake

This gingerbread cake is light, fluffy and has a tender crumb. We eat it often in winter for breakfast with warmed applesauce, but it also makes a nice dessert when served with whipped cream.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Author: Alison Needham



  • Preheat the oven to 350 degrees and spray a 9 inch square baking pan with gluten free cooking spray. Set aside.
  • Cream the butter and add the sugar, molasses, sour cream and eggs. Beat until combined. Add the flour, baking powder, baking soda, xanthan gum, salt and spices. Beat until smooth.
  • Pour into the pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool. Serve dusted with powdered sugar, or with whipped cream or warmed applesauce.