Skip to Content
Lydia Gingerbread Cake with Cream Cheese Icing
  • Prep
    10 Minutes
  • Total
    30 Minutes
  • Serving
    16 Slices

Lydia's Gingerbread Cake with Cream Cheese Icing


225g unsalted butter, softened
¾ cup brown sugar
3 large eggs, room temperature
⅓ cup rice malt syrup
220g plain gluten free flour
¼ tsp xanthan gum
1 ½ tsp baking powder
½ tsp baking soda
pinch of salt
1 tsp cinnamon
1 ½ tsp ground ginger
¼ tsp ground cloves
½ cup almond milk room temperature
250g Liddells Lactose Free Cream Cheese
½ cup icing sugar


Step 1

Preheat the oven to 180°C and line a 24 X 24cm baking tray

In a large bowl, use a hand mixer to cream the butter and sugar together until pale and fluffy.

Add the eggs, one at a time to incorporate.

Add in rice malt syrup.

View product