Gluten-Free Molasses Skillet Cake – Cozy, Tender, and Deeply Spiced
This gluten-free molasses skillet cake is the kind of dessert that makes the kitchen smell like a warm hug. It’s tender, not crumbly, with a deep, old-fashioned flavor from blackstrap molasses and spice. You can bake it in a cast-iron skillet for crisp edges and a soft middle, then serve it straight from the pan.
It’s simple, satisfying, and surprisingly balanced—sweet, but not too sweet. Add whipped cream or a scoop of vanilla ice cream and it becomes a weeknight treat that feels special.
Gluten-Free Molasses Skillet Cake – Cozy, Tender, and Deeply Spiced
Ingredients
Method
- Preheat and prep. Heat the oven to 350°F (175°C). Grease a 10-inch cast-iron skillet with butter or oil.If you don’t have cast iron, use a 9-inch round cake pan.
- Mix the dry ingredients. In a large bowl, whisk 1 cup gluten-free all-purpose flour, 1 cup almond flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground ginger, 1 teaspoon cinnamon, and a pinch of nutmeg.
- Whisk the wet ingredients. In a second bowl, whisk 2/3 cup molasses, 1/2 cup brown sugar, 2 large eggs, 1/2 cup plain yogurt or sour cream, 1/3 cup neutral oil, and 2 teaspoons vanilla. Add 1 teaspoon orange zest if using.
- Combine gently. Pour the wet ingredients into the dry. Stir with a spatula until just combined.The batter will be thick and glossy. Don’t overmix.
- Fill the skillet. Scrape the batter into the prepared skillet and smooth the top. If you like, sprinkle a tiny pinch of coarse sugar over the surface for sparkle.
- Bake. Place the skillet on the middle rack and bake 22–28 minutes. It’s done when the center springs back, the edges pull slightly from the pan, and a toothpick comes out with a few moist crumbs.
- Cool briefly. Let the cake rest in the skillet for 10–15 minutes.This helps it set and makes slicing cleaner.
- Serve. Dust with powdered sugar if you like. Cut into wedges and serve warm with whipped cream, a dollop of yogurt, or vanilla ice cream.
Why This Recipe Works
This cake leans on a blend of gluten-free flours for structure and tenderness. Almond flour adds richness, while a gluten-free all-purpose blend keeps the crumb light.
Molasses brings moisture and bold flavor, and a touch of brown sugar rounds it out without making it cloying. Warm spices—ginger, cinnamon, and nutmeg—highlight the molasses instead of competing with it. Baking in a skillet creates a golden edge and an even bake.
The batter mixes in one bowl, and you don’t need a mixer. A bit of yogurt or sour cream keeps it tender, and oil helps it stay soft for days.
Shopping List
- Gluten-free all-purpose flour (with xanthan gum, if your blend doesn’t include it)
- Almond flour (finely ground)
- Baking soda
- Fine sea salt
- Ground ginger
- Ground cinnamon
- Ground nutmeg (or allspice)
- Blackstrap molasses (regular unsulphured molasses also works)
- Brown sugar (light or dark)
- Large eggs
- Plain yogurt or sour cream (full-fat is best)
- Neutral oil (like avocado, grapeseed, or light olive oil)
- Vanilla extract
- Orange zest (optional but lovely)
- Powdered sugar for dusting (optional)
- Whipped cream or vanilla ice cream for serving (optional)
- Butter or oil for greasing the skillet
Step-by-Step Instructions
- Preheat and prep. Heat the oven to 350°F (175°C). Grease a 10-inch cast-iron skillet with butter or oil.If you don’t have cast iron, use a 9-inch round cake pan.
- Mix the dry ingredients. In a large bowl, whisk 1 cup gluten-free all-purpose flour, 1 cup almond flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground ginger, 1 teaspoon cinnamon, and a pinch of nutmeg.
- Whisk the wet ingredients. In a second bowl, whisk 2/3 cup molasses, 1/2 cup brown sugar, 2 large eggs, 1/2 cup plain yogurt or sour cream, 1/3 cup neutral oil, and 2 teaspoons vanilla. Add 1 teaspoon orange zest if using.
- Combine gently. Pour the wet ingredients into the dry. Stir with a spatula until just combined.The batter will be thick and glossy. Don’t overmix.
- Fill the skillet. Scrape the batter into the prepared skillet and smooth the top. If you like, sprinkle a tiny pinch of coarse sugar over the surface for sparkle.
- Bake. Place the skillet on the middle rack and bake 22–28 minutes. It’s done when the center springs back, the edges pull slightly from the pan, and a toothpick comes out with a few moist crumbs.
- Cool briefly. Let the cake rest in the skillet for 10–15 minutes.This helps it set and makes slicing cleaner.
- Serve. Dust with powdered sugar if you like. Cut into wedges and serve warm with whipped cream, a dollop of yogurt, or vanilla ice cream.
Keeping It Fresh
This cake stays moist for several days thanks to the molasses and oil. Keep leftovers covered at room temperature for up to 2 days.
After that, refrigerate for up to 5 days. Warm slices in a low oven or microwave before serving to revive the texture. For longer storage, wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 2 months.
Thaw at room temperature or reheat gently. Avoid storing uncovered—gluten-free cakes dry out faster than wheat-based ones.
Why This is Good for You
Molasses contains minerals like iron, calcium, and magnesium. You’re not eating it for nutrition alone, but it’s nice to get a little boost from your dessert. Almond flour adds healthy fats and a bit of protein, which helps the cake feel satisfying.
Compared with frosted layer cakes, this one keeps sugar moderate and relies on spice for flavor. Serve it with tangy yogurt instead of ice cream if you want a more balanced treat. Portion control is built in with wedge slices that feel generous without being heavy.
Common Mistakes to Avoid
- Using the wrong flour ratio. Only almond flour will make the cake too dense. Only all-purpose gluten-free can make it dry.The blend gives you the best of both.
- Overmixing the batter. Stir just until no dry spots remain. Overmixing can lead to tunneling and a gummy crumb.
- Overbaking. Molasses cakes can look set before they’re ready. Start checking at 22 minutes and pull it when the center resists lightly to the touch.
- Skipping the rest time. Letting the cake sit for 10–15 minutes in the pan helps it stay moist and slice neatly.
- Using a cold skillet. If your kitchen is chilly, warm the greased skillet in the oven for 2–3 minutes before adding the batter for better edge browning.
Variations You Can Try
- Lemon-ginger. Swap orange zest for lemon zest and add an extra 1/2 teaspoon fresh grated ginger to the batter.
- Pear or apple.</-strong> Fold in 1 cup small-diced, peeled pear or apple.Add 5–10 extra minutes to the bake time.
- Maple-molasses. Replace 1/4 cup brown sugar with pure maple syrup and reduce yogurt by 2 tablespoons.
- Nutty crunch. Sprinkle 1/2 cup chopped toasted pecans or walnuts over the batter before baking.
- Dairy-free. Use a dairy-free yogurt and a neutral oil. The cake stays tender and flavorful.
- Spice-forward. Add a pinch of cloves or allspice for a darker, gingerbread-like profile.
FAQ
Can I make this without a cast-iron skillet?
Yes. Use a 9-inch round cake pan or springform pan, greased and lined with parchment.
Baking time may vary by a few minutes, so start checking at 22 minutes.
Is blackstrap molasses too strong?
Blackstrap has a bolder, slightly bitter edge that works well with spice. If you prefer a milder flavor, use unsulphured molasses. Both will bake beautifully.
What if my gluten-free blend doesn’t have xanthan gum?
Add 1/2 teaspoon xanthan gum to the dry ingredients to help with structure.
If your blend already includes it, skip this step.
Can I replace almond flour if I have a nut allergy?
Yes. Use finely milled oat flour for the almond flour portion. The crumb will be slightly different but still tender.
You may need 1–2 tablespoons extra oil if it feels dry.
How do I know it’s done if my toothpick keeps coming out sticky?
Molasses can cling to toothpicks. Look for edges that pull from the pan and a center that springs back when gently pressed. A few moist crumbs are perfect; wet batter means it needs more time.
Can I halve the recipe?
You can, using an 8-inch skillet or cake pan.
Start checking for doneness around 18 minutes.
What’s the best topping?
Lightly sweetened whipped cream is classic. Greek yogurt with a drizzle of honey is great, too. A scoop of vanilla ice cream makes it more dessert-like.
How do I make it egg-free?
Use two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 10 minutes).
The cake will be a bit denser but still moist and flavorful.
Wrapping Up
This gluten-free molasses skillet cake delivers big comfort with minimal effort. The batter comes together quickly, the skillet does the heavy lifting, and the result is a warmly spiced, tender crumb that holds up for days. Keep the base recipe handy, then tweak it with citrus, fruit, or nuts as the mood strikes.
Serve it warm, pass the whipped cream, and watch it disappear.
