Gluten free gingergread made with fresh ginger

This gingerbread is made with fresh ginger. I adapted Maxie’s supper club’s fresh ginger cake recipe (here) so it is gluten-free. You may be wondering if it is worth it to mince up all that ginger – I say yes! The fresh ginger flavor is incredible.

If you buy more ginger than you need, finish peeling it and then store it in the freezer in a baggie. It can be grated while frozen, or it will start to thaw quickly and you can slice it up for your stir-fry.

You don’t want to use blackstrap molasses, but most other varieties taste great. I have made this cake with Brer Rabbit full flavor, Brer Rabbit mild flavor, Grandma’s original, and Grandma’s robust, and all will give you good results.


Yield: One 8” x 8” cake




  • 3/4 c. white rice flour (115 g)
    2/3 c. potato starch (100 g)
  • 1/2 c. tapioca flour (65 g)
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt


  • 1/2 c. packed freshly minced ginger


  • 3/4 c. molasses
  • 3/4 c. granulated white sugar (150 g)
  • 2/3 c. oil


  • 1-1/2 teaspoons baking soda


  • 3/4 c. water


  • 2 eggs




  • nonstick cooking spray
  • powdered sugar or whipped cream


Other Equipment:

  • 8” x 8” x 2” square pan
  • parchment paper
  • mesh sieve
  • medium sized sauce pot
  • whisk
  • rubber spatula

Read the rest of this entry »