Christmas,  Desserts,  Gluten-Free

Gluten Free Gingerbread Layer Cake

    My big addiction to spicy Christmassy flavor pushed me to make this multi-layer gingerbread cake.  Filled with creamy frosting and plum marmalade  makes a delicious combination.

It is time consuming but believe me it is worth it. The best after couple days once all tastes mix together and served chilled. 

Gluten-Free Gingerbread Cake

Gluten-Free Gingerbread Cake
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours



  • 300 g buckwheat flour
  • 140 g teff flour
  • 180 g almond meal
  • 15 g psyllium husk
  • ½ teaspoon salt
  • 2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • 160g powdered coconut sugar
  • 140 g honey
  • 150 g ghee butter (room temperature)
  • 40 g crème fraiche / sour cream (room temperature)
  • 2 eggs (room temperature)

Cake filling:

  • 200 g plum marmalade
  • 600 g lactose free heavy whipping cream (chilled)
  • 200 g cream cheese (chilled)
  • 70 g powdered xylitol
  • 5 tablespoon lemon juice
  • 1 tablespoon vanilla


To make this recipe, I used Springform Pan with a diameter of 17 cm.

Make a cake layer: Whisk together all flours, pinch of salt and baking soda. Using a mixer  beat  butter, sugar and all spices together until fluffy. Add in eggs and honey, and beat on medium speed. Then add sour cream and beat until well combined. Mix buttery mixture with flours and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hour. 

Preheat the oven to 170°C

Once the dough has chilled, remove the one disk of the dough from the fridge and divide into 4 portions. Place one portion  between two pieces of parchment paper and roll the dough until  0,4 - 0,5 cm thick.  If the dough is too sticky you can always flour it lightly.  Remove the upper piece of parchment paper and cut out a circle size of your cake pan.   Then place the cut dough with the bottom piece of paper  in the cake pan.

Bake at 170°C for about 8 - 10 minutes or until a toothpick comes out clean.   Let it cool in the cake pan for 5 minutes before transferring to a cooling rack. 

Repeat with the remaining pieces of dough. You should get 9-10 layers of cake.

Make a cake filling: Using an electric mixer whisk together cream cheese,  xylitol, lemon juice and vanilla extract. Then slowly add the whipping cream and keep whipping until the mixture is smooth and firm. Don’t overwhip as that might cause the cream to have a grainy texture or eventually turn into butter. 

Assemble the cake: Place the first cake disk on  a large serving platter and spread   around ⅓ cup of the cream over the top.  Continue with all layers like shown below. On the third and seventh layer spread plum marmalade, leaving 1 cm from the edge. Put the cream into the piping bag and pipe the cream around the edge of the layer. 

First - cream

Second - cream

Third - marmalade

Fourth - cream

Fifth - cream

Sixth - cream

Seventh - marmalade

Eight - cream

Night - cream

Tenth -cream

Now spread some more cream down the sides of the cake. Use a palette knife  to scrape the cream around the sides of the cake until the naked look. Decorate your cake as you desired. Chill the cake in the refrigerator for at least 12 hours. 


  • You can bake cake layers the day before.
  • Cake stays fresh in the refrigerator for four days.

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