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Gingerbread Cake with Eggnog Frosting

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1 cup granulated sugar
  • 1/2 cup molasses
  • 1/2 cup hot water
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tbsp ground ginger
  • 1 tsp freshly grated ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 3 cups powdered sugar
  • 1/4 cup eggnog
  • 1 tsp rum extract
  • 1/4 tsp ground nutmeg

Method
 

  1. Preheat oven to 350°F and grease two 8-inch round cake pans, then line bottoms with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, almond flour, sugar, ground ginger, fresh ginger, cinnamon, cloves, baking soda, and salt.
  3. In another bowl, combine molasses, hot water, oil, and eggs, whisking until well blended.
  4. Add wet ingredients to dry ingredients and mix until smooth, then divide batter evenly between prepared pans.
  5. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean, then cool in pans for 10 minutes before turning out onto wire racks to cool completely.
  6. For frosting, beat cream cheese and butter until fluffy, then add powdered sugar, eggnog, rum extract, and nutmeg, beating until smooth and creamy.
  7. Once cakes are completely cool, frost the top of one layer, stack the second layer on top, and frost the top and sides of the entire cake, then refrigerate for 30 minutes before serving.