Thank you so much for stopping by—I’m overjoyed to share this flourless Ginger Molasses Cake recipe with you! This cake is warm, cozy, and bursting with spice—perfect to bake when you crave something comforting without the gluten. Got a soft spot for beautiful, easy-to-follow recipes? Be sure to subscribe for all my latest recipes by email, and don’t forget to check out my Pinterest page for more inspiration: https://www.pinterest.com/poulefrecipe/!
Overview of Recipe Content
This flourless Ginger Molasses Cake is a tender, moist, naturally gluten-free treat that’s just sweet enough and full of cozy spice. It’s wonderful for holiday brunches, afternoon tea, or a guilt-free dessert any day of the week.
- Why you’ll love it: Soft crumb, balanced sweetness, no flour, and naturally gluten‑free with almond flour and flaxseed.
- Taste Profile: Deep molasses warmth, zingy ginger, fragrant cinnamon—like a warm hug.
- Health Benefits: Uses whole‑food sweeteners, no processed flour, and boosts with almond flour’s protein and healthy fats.
- Optional Texture Boost: Ground flaxseed adds pleasant rustic texture and fiber.
🧾 Ingredients
- 1 medium ripe banana (about ½ cup mashed)
- 2 large eggs
- ¼ cup (60 ml) molasses
- 2 tbsp (30 ml) maple syrup or honey
- 1 tsp vanilla extract
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ tsp baking soda
- 1 cup (100 g) almond flour
- 2 tbsp (14 g) ground flaxseed (optional)
🛠 Tools Needed
- 8-inch round cake pan (or 9×5 loaf pan) lined with parchment
- Mixing bowls
- Whisk and spatula
- Optional sifter for spices
🔀 Substitutions & Additions
- Swap almond flour for oat flour for nut-free.
- Use honey if you don’t have maple syrup.
- Add ¼ cup chopped walnuts or dark chocolate chips for extra indulgence.
- Want extra spice? Add ½ tsp ground cloves or cardamom.
How to Make Ginger Molasses Cake (No Flour)
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and parchment-line your cake pan.
- Mash Banana & Wet Mix: In a bowl, mash banana until mostly smooth. Whisk in eggs, molasses, maple syrup, and vanilla until silky.
- Dry Mix: In another bowl, sift ginger, cinnamon, nutmeg, salt, and baking soda. Stir in almond flour and flaxseed.
- Combine: Fold dry into wet mixture until just combined—don’t overmix.
- Bake: Pour batter into pan, smooth top, bake 25–30 minutes (25 for loaf, 30 for round), or until toothpick comes out clean.
- Cool & Serve: Let cool 10 minutes in pan, then move to a rack. Slice cozy warm or fully cooled.
As you whisk and fold, you’ll catch that gorgeous spiced aroma—it’ll feel like you’re baking autumn straight into your kitchen! 🧡
What to Serve with Ginger Molasses Cake
Pair this with:
- A dollop of lightly sweetened whipped cream or Greek yogurt
- Vanilla ice cream for an indulgent treat
- Warm chai tea or a pumpkin‑spiced latte for full cozy vibes
For a brunch spread, add fresh fruit, nuts, or a plate of cheese—it makes a gorgeous centerpiece.
Tips for Making It Perfect
- Use a very ripe banana—it adds moisture and natural sweetness.
- Don’t overbake—aim for just clean toothpick, for a tender crumb.
- Sift those spices—you’ll avoid clumps and get even flavor.
- Make ahead: Bake it a day early; it tastes even better after resting overnight.
Storage Instructions
- Room temp: Keep in airtight container up to 2 days.
- Fridge: Wrapped in foil or plastic wrap for up to 5 days.
- Freezer: Slice and freeze individually wrapped for up to 3 months. Thaw in fridge or at room temp.
General Information
Molasses has a rich history in American baking—once a staple sweetener before refined sugar became popular. Almond flour brings in protein and a lovely moist crumb, and flaxseed nods to nutrition and texture. A simple modern twist on classic gingerbread!
Frequently Asked Questions
Can I use a different flour?
Yes! Try oat flour (gluten-free if certified) 1:1. Texture will differ slightly.
Is this vegan?
Not as written—eggs are critical for structure. But use flax “eggs” (2 tbsp flax + 6 tbsp water) to veganize.
Can I double the recipe?
Absolutely! Bake in 9×13 pan or two 8-inch rounds; adjust bake time (+5‑10 minutes).
Conclusion
This Ginger Molasses Cake (No Flour) is a sweetly spiced, nutrient-rich twist on traditional gingerbread. It’s simple to prep, naturally gluten-free, and perfect for sharing with loved ones. Craving more? Try my Almond Flour Banana Bread or Gluten‑Free Chocolate Zucchini Loaf—they’re kindred spirits!
Interactive Elements
I’d love to hear how your cake turned out—drop a comment or review below! Snap a pic and tag me on Instagram or share on Pinterest with #poulefrecipe—you brighten my day! 🌟
Nutritional Information (approx. per slice, 8 slices)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 26 g |
| Protein | 6 g |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Unsaturated Fat | 10 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 180 mg |
Delightfully Zesty Ginger Molasses Cake (No Flour!) 🍰
- Total Time: 35 mins
- Yield: 8 servings 1x
Description
A warm, naturally gluten‑free ginger molasses cake with almond flour and ripe banana—a cozy, spiced treat perfect for any day.
Ingredients
1 medium ripe banana, mashed
2 large eggs
¼ cup molasses
2 tbsp maple syrup or honey
1 tsp vanilla extract
1½ tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ tsp baking soda
1 cup almond flour
2 tbsp ground flaxseed (optional)
Instructions
1. Preheat oven to 350°F and prepare pan.
2. Mash banana; whisk in eggs, molasses, syrup, vanilla.
3. Sift spices with salt and baking soda; stir in almond flour and flaxseed.
4. Fold dry into wet until just combined.
5. Bake 25–30 minutes until toothpick clean.
6. Cool in pan 10 minutes, then transfer to rack to cool completely.
Notes
Use very ripe banana for natural sweetness.
Sift spices to avoid clumps.
Moistens and flavors more deeply if rested overnight.
Freeze slices wrapped individually for easy future treats.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 180
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 4
- Protein: 6
- Cholesterol: 55
