Soft, gingery, and perfectly spiced gingerbread bundt cake glazed with homemade caramel sauce. This gingerbread cake is perfect for the holidays and any occasion. Pair it with coffee or hot chocolate and enjoy the holiday vibes!
This gingerbread bundt cake is one of my personal favorites! The holiday spices combined with the homemade caramel sauce are a combination made in heaven.
The inspiration behind this cake comes from Cupcake Jemma. I first made this cake during Quarantine before my diagnosis, and I have been craving it ever since. Therefore, it made sense to me to try and adapt Jemma’s recipe, which she shared on her YouTube channel, and make it gluten-free to enjoy it again. Also, now you get to enjoy the gluten-free version with me!
The Best Gingerbread Bundt Cake
The success of this gingerbread bundt cake depends on the ingredients used. Make sure to measure the ingredients using a scale for accurate results.
- Gluten-free Flour Mix: The gluten-free flour mix to be used for this recipe consists of white rice flour, tapioca flour, corn starch, brown rice flour, and xanthan gum. The amount for each flour is written in the recipe card below. Make sure to sift the flours when measuring.
- Salt: To provide flavor.
- Baking Powder and Baking Soda: The baking powder and baking soda will be used as leavening agents. They will lift the cake and help it rise in the oven.
- Holiday Spices: It is not a gingerbread cake without holiday spices! This gingerbread bundt cake is flavored with cinnamon, ginger, clove, and allspice.
- Butter: Unsalted butter will be used as the primary fat source for this cake. Make sure that the butter is at room temperature.
- Brown Sugar: The brown sugar provides the cake with a subtle molasses flavor and helps to make it moist.
- Eggs: The eggs will provide the cake with structure and help it rise in the oven.
- Golden Syrup: Golden syrup will be used as a sweetener in this recipe. It also has a subtle caramel flavor that blends nicely with the holiday spices.
- Buttermilk: The buttermilk adds moisture to the cake and makes it soft. If you don’t have buttermilk, add one tablespoon of lemon juice to a cup of full-fat milk.
- Fresh Ginger: The grated fresh ginger in the cake makes the cake really delicious and decadent! Don’t worry the amount used is not overpowering.
Making Gingerbread Bundt Cake from Scratch
This gingerbread bundt cake is quick and straightforward. It is perfect for a Christmas morning breakfast with a cup of coffee. To make the cake follow the steps below:
- Preheat the oven to 180°C (356°F)
- Combine the dry ingredients: Add the gluten-free flour mix, xanthan gum, salt, baking powder, baking soda, and holiday spices to a bowl. Using a whisk, combine the ingredients.
- Beat the Butter & Sugar: In a separate bowl, add the butter and brown sugar. Then using a stand-alone mixer with the paddle attachment or hand-held mixer, mix at medium-high speed beat the butter and sugar until light and fluffy ( 2-3 minutes). Then, add the eggs, golden syrup, buttermilk, and fresh ginger. Beat at medium-high speed until combined and creamy (1-2 minutes).
- Make The Batter: Add the flour mixture to the butter and sugar and beat at low speed until combined (2-3 minutes). Then, transfer the gingerbread cake batter to a greased bundt pan, fill the bunt pan until it is ⅔ full. You can make cupcakes or mini bundt cakes if any batter remains.
- Bake: The gingerbread bundt cake is to be baked for 35-45 minutes, or until a toothpick inserted at the center comes out clean. Allow the cake to cool in the bundt pan for 5 minutes before flipping the pan and transferring the cake to a cooling rack.
Homemade Caramel Sauce
This gingerbread bundt cake tastes great without any toppings or glaze. However, I must admit that homemade caramel sauce takes this cake to a whole new level.
If you don’t feel like making homemade caramel sauce, you can buy one or eat your cake without.
Nevertheless, I will teach you how to make homemade caramel sauce as, trust me, it tastes much better than any store-bought caramel sauce. Meanwhile, keep in mind that the process of caramelizing the sugar is dangerous as the sugar can get really hot, so be careful and don’t rush the steps.
- Prepare your working area: As a safety measure, it is best to prepare your working area before making caramel to prevent any accidents. Prepare your working area by measuring the heavy cream and setting it aside. Moreover, Set aside a spatula and an oven mitt.
- Caramelize the Sugar: In a medium-sized saucepan, add the water and sugar. Give the mixture a gentle stir and transfer the saucepan to the stovetop. Over low-medium heat allows the sugar to crystallize on its own, without stirring, until the sugar turns amber in color. Mixing the sugar will cause crystallization which we want to avoid. How long it takes for the sugar to turn amber depends on your stovetop; however, it can take up to 10-15 minutes. Once the sugar has turned amber, remove it from heat and place the saucepan on top of the oven mitt.
- Add the heavy cream: Now, slowly and carefully, add the heavy cream at intervals while using your other hand to stir the sugar using a spatula. Do not add the heavy cream at once, as this will create steam and can cause injuries. Then allow the caramel sauce to cool down and transfer it to a jar.
- Decorate the cake: Drizzle the caramel sauce on the cake using a spoon.
More Holiday Recipes!
- Gluten-Free Ginger Snaps
- Gluten-Free Snickerdoodles
- Gluten-Free Cinnamon Rolls
- Gluten-Free Gingerbread Men Cookies
Gingerbread Bundt Cake
Gingerbread Bundt Cake
- 235 grams of White Rice Flour
- 94 grams of Tapioca Flour
- 47 grams of Corn Starch
- 94 grams of Brown Rice Flour
- 1 ½ teaspoon of Xanthan Gum
- ½ teaspoon of Salt
- 1 ½ teaspoon of Baking Powder
- 1 teaspoon of Baking Soda
- 2 teaspoon of Ground Cinnamon
- 2 teaspoon of Ground Ginger
- ¼ teaspoon of Ground Clove
- ½ teaspoon of All Spice
- 260 grams of Unsalted Butter at room temperature
- 220 grams of Brown Sugar
- 1 Large Egg
- 345 grams of Golden Syrup
- 250 ml of Buttermilk
- 20 grams of Grated Fresh Ginger
- 220 grams of Granulated White Sugar
- 160 ml of Water
- 245 grams of Heavy Cream
- 1 teaspoon of Vanilla
Gingerbread Bundt Cake
- Preheat the oven to 180°C (356°F)
- In a bowl, sift and add the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, salt, baking powder, baking soda, ground cinnamon, ground ginger, ground clove, and allspice. Then using a whisk, combine the ingredients.
- In a separate bowl, add the unsalted butter and brown sugar. Using a stand-alone mixer with the paddle attachment or a hand-held mixer, beat the butter and sugar at medium-high speed until light and fluffy (2-3 minutes). Then, add the egg, golden syrup, buttermilk, and grated ginger. Beat at medium-high speed until creamy (1-2 minutes).
- Now, add the flour mixture to the butter and sugar, and beat at low speed until combined (3-4 minutes). Transfer the gingerbread cake batter to a greased bundt pan.
- Bake the gingerbread bundt cake for 35-45 minutes, or until a toothpick inserted at the center comes out clean.
- Important Notice: Caramelized sugar is hot and dangerous. Therefore, please follow the directions as written and do not rush the process.
- In a medium-sized saucepan, add the sugar and water and give it a gentle stir to combine. Now, transfer the saucepan to the stovetop over medium-low heat. Do not stir the sugar, as this will lead to crystallization. Remove the saucepan from heat once the sugar color has turned amber (10-15 minutes).
- Immediately, add the heavy cream at intervals with one hand while you stir using a spatula with the other hand. DO NOT ADD THE HEAVY CREAM AT ONCE. Keep adding small amounts of heavy cream and stirring until you run out of heavy cream. Then carefully transfer the caramel to a jar and let it cool down to room temperature.
- Drizzle the caramel sauce over the gingerbread bundt cake, and enjoy!
- Safety Precaution: When making the caramel sauce, make sure to have the heavy cream and the spatula next to you to prevent any accidents and rushing. Keep your face away from the saucepan when adding the heavy cream, as the caramel will make a lot of steam. Do not attempt to add the heavy cream all at once, as you will risk getting injured or burnt.
- Storage and Freezing: The gingerbread bundt cake can be stored at room temperature in an air-tight container for up to three days. It can also be stored in the fridge for up to a week. If you would like to freeze the bundt cake, wrap it with plastic wrap followed by aluminum foil. The cake can be frozen for up to two months.
- Caramel Sauce: The caramel sauce can be stored in a sealed jar in the refrigerator for up to a week.
- Dairy-free option: The gingerbread bundt cake can be made dairy-free by substituting butter with vegan butter. Furthermore, to make dairy-free buttermilk add one tablespoon of lemon juice to full-fat coconut milk and let it sit for 10 minutes before use.