This gluten-free toffee gingerbread cake is delightfully moist, full of molasses flavor, and warm gingerbread spices. It’s sure to be a family favorite over the holiday season.
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Gluten-Free Toffee Gingerbread Cake
I love gingerbread. And not just any gingerbread, but a super warm and spicy gingerbread. Full of ginger, cinnamon, and allspice, these gluten-free gingerbread cake layers bake up to fluffy and moist perfection. Your kitchen will smell like Christmas heaven in no time.
Vanilla buttercream frosting whipped to a cloud-like glory and absolutely loaded with delicious toffee bits. All finished with a dripping, one might even say drenching of homemade toffee sauce. This gluten-free toffee gingerbread cake looks, smells, and tastes like the holidays.
How To Bake Gluten-Free Gingerbread Cake Layers
Three attempts! Yes, you read that correctly. I had to tweak this recipe 3 different times before I was happy with it. On the first attempt, I used too much molasses. Too much milk on the second attempt caused my layers to sink. After some deep breaths and crowd encouragement from Instagram, I went a completely different route and attempted these gluten-free gingerbread cake layers vegan. And it was a glorious success!
Combining all the wet ingredients into a large mixing bowl is the first step to this gluten-free gingerbread cake batter. Give this mixture a good whisk together. Secondly, add all of the dry ingredients into the mixing bowl. Again with that whisk, mix everything together until you have a smooth cake batter.
A quick word on molasses. Don’t be alarmed if the molasses doesn’t fully incorporate in the batter. It will sometimes appear to be slightly separated. That’s okay. Make sure you scrape down the sides and bottom of the mixing bowl to ensure everything is mixed together and continue on.
As I said above, I really appreciate spicy gingerbread. This recipe is loaded with those warm gingerbread spices of ginger, cinnamon, and allspice. If you don’t appreciate as spicy of gingerbread as most I recommend halving the spices and tasting it from there. You can always add more!
Toffee Buttercream Frosting
Much like the gingerbread cake layers, this decadent toffee buttercream took a few attempts to perfect. My first attempt, with homemade vegan toffee bits, was tasty but was far too chewy for my liking. On the second attempt, I changed lanes and tried a gingerbread spiced buttercream with toffee sauce mixed right in. Again, it was tasty but too much gingerbread. Lastly, I went back to tried and true toffee bits mixed straight into the buttercream, and oh my word it was glorious. Heavenly one might even say.
The Best Gluten-Free Toffee Gingerbread Cake Recipe
While this cake took me a few tries I’m super excited about it. Full of warm and festive gingerbread and toffee flavor, this gluten-free cake is perfect for Christmas dinner or a holiday party dessert.
Gingerbread and Christmas Recipes
Let’s get in the holiday spirit with these wonderful Christmas-inspired recipes.
Preheat the oven to 350ºF and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
In a large mixing bowl combine all the wet ingredients and whisk together until smooth.
Add in the remaining dry ingredients and combine until smooth and evenly incorporated.
Divide the cake batter into the prepared pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool for 10 minutes before inverting on a cooling rack to fully cool.
In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy. This should take approximately 10 minutes.
Add the icing sugar, vanilla extract, and salt and mix on low until combined.
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
Add in the toffee bit and mix on low until just combined.
In a medium pot combine all the ingredients and begin to heat over low.
Once everything has melted turn the heat up to medium-high and bring it to a boil while stirring.
Allow the toffee sauce to gently boil for 4 minutes while continuing to stir.
Remove from the heat and pour it into a heat-proof container and allow it to cool to room temperature and thicken.
Level each fully cooled gingerbread cake layer with a cake leveler or knife if needed.
Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1 cup of toffee buttercream.
Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with another layer of toffee buttercream and roughly smooth the sides with a cake smoother. Note that because of the toffee bits the sides of the cake will never be 100% smooth. Place back in the fridge to chill.
On a well-chilled cake, with a spoon or a piping bag, drip the warm toffee sauce over the edges of the chilled cake and put it back in the refrigerator to cool. Note that toffee sauce will never fully harden as a chocolate ganache drip will.
Decorate the cake as you please. I used a Wilton 1m piping tip and piped ruffles on the top and placed a cookie between each ruffle. Enjoy!
Store leftover cake in an airtight container in the refrigerator for up to 7 days.