gluten free gingerbread sheet cake


I have just finished reading [or more accurately, I have been listening-to on Audible while jogging or driving to pick-up my kids from one activity or another] James Beard Award winning, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton (Random House.)


And I am obsessed. Truly. I have had goose bumps for five days straight. I have been that crazy person who is in traffic next to you, laughing hysterically in her car even though she is alone… because you can’t see/hear that she is listening to a book on tape. That’s me. I have cried while doing laps on the track listening to this amazing from-the-heart memoir read by the author herself. It is that brilliantly written and compelling.


Hearing it piped directly into my earphones, read in her own deadly dry tone, it is somehow such an intimate experience. I feel like I know her. Like personally. Gabrielle is so completely possessed one can’t help but love her. And she is such an enormously talented writer.

gluten free gingerbread sheet cake

Blood, Bones and Butter has nothing to do with this recipe though. Well, other than the fact that I developed the recipe while listening to it.  I actually feel a little guilty becasue I think Gabrielle would be annoyed by the fact that it is gluten free. It’s dairy free too, for that matter. She’s not into that. Even so, I am forging ahead and sharing it with you, because it is exceedingly moist and I think possibly more tender and better because it is made with rice flour.

gluten free gingerbread sheet cake
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Prep Time: 25 minutes

Total Time: 2 hours, 25 minutes

Yield: 16 servings

Serving Size: 1 slice

Calories per serving: 273

Fat per serving: 10

Saturated fat per serving: 1 g

Carbs per serving: 42 g

Protein per serving: 3.5 g

Fiber per serving: 2 g

Sugar per serving: 18 g

Sodium per serving: 180 mg


  • 3 eggs
  • 1 cup unsweetened applesauce
  • ½ cup canola oil
  • ½ cup plus 1 tablespoon cool coffee, decaf if desired, divided
  • ½ cup sugar
  • 1/3 cup dark molasses
  • 1 tablespoon vanilla extract
  • 3 cups brown rice flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 cup powdered sugar, sifted
  • ¼ cup chopped toasted walnuts, for garnish (optional)


  1. Preheat oven to 350°F. Coat a 9 by 13-inch baking dish with cooking spray.
  2. Whisk eggs, applesauce, oil, ½ cup coffee coffee, sugar, molasses and vanilla together in a large bowl. Whisk rice flour, baking powder, ginger, cinnamon, salt, allspice and cloves in another large bowl. Sift the dry mix into the wet mix and stir until completely blended. Scrape the batter into the prepared baking dish and bake until the top is cracked and a wooden toothpick comes out with moist crumbs when inserted in the center, about 30 minutes.
  3. Let cool, at least 1 ½ hours. Stir powdered sugar and the remaining 1tablespoon coffee in a medium bowl until smooth. Scrape out onto the cake and gently spread over the whole surface. Sprinkle with walnuts if using.


35 mg Cholesterol, 18 g Added Sugar