Kid-Made Mini Gingerbread House Cakes
Inside: Kid-made mini gingerbread house cakes that taste as amazing as they look!
Let’s be real — decorating traditional gingerbread houses is fun, but they taste like cardboard! (Does anyone really eat them?) However, our Mini Gingerbread House Cakes taste just as delicious as they look!
These Mini Gingerbread House Cakes solve an age-old Christmas dilemma: gingerbread houses that looking teasingly delicious, but are disappointingly inedible!
Moist and spicy gingerbread cake (gluten free!) topped with rich white chocolate and candy — now that’s what I’m talking about!
This show-stopping Christmas village is sure to wow ’em at the holiday party this year…and keep the kids busy for hours making it! Definitely a family Christmas tradition we’re keeping!
More Kid-Made Christmas Treats: Chocolate Covered Christmas Oreos Recipe
Mini Gingerbread House Cakes Ingredients
- 1 1/2 cups brown rice flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 cup brown sugar
- 2/3 cup molasses
- 4 TB butter
- 2/3 cup boiling water
- 1 large egg
- White chocolate melting wafers
- Candy for decorating
Tools you might find useful:
Free printable copy of this mini gingerbread house cakes recipe at bottom of post.
More Christmas activities for kids:
- Fragrant Orange Pomander Ornaments
- Upcycled Wrapping Paper with Cupcake Liners
- Candy Cane Ice Skate Ornaments
- Christmas Kindness Lunchbox Notes – FREE Printable
How to make Gingerbread House Cake:
Preheat oven to 350°F.
TIP: Greasing baking molds (even non-stick silicon molds) will ensure that your cakes pop out easily and will create a gorgeous golden brown outer layer.
We used these Mini House Silicon Cake Molds and they worked like a charm! Baked perfectly and every house came right out in one piece!
Mix all dry ingredients except brown sugar in a medium mixing bowl and set aside. In a separate larger mixing bowl combine butter, molasses, brown sugar, and boiling water. Stir until liquids are well incorporated. Once this mixture cools, add egg and stir. (Adding egg while mixture is still hot may cook the egg).
Add dry ingredients to liquid mixture. Whisk together until there are no lumps.
Pour in molds, but take care not to fill entirely to the top to prevent overflow (leave about 1/4″). Bake at 350°F for 30-35 minutes.
Allow cakes to cool, then trim any cake that rose above the mold. This will give you a flat surface when you flip the cake houses over onto a plate.
Once we popped out cakes out of their molds, we decorated them with white chocolate, candy, and coconut “snow.” This part is left up to your imagination!
TIP: I recommend using high-quality melting chocolate like these Ghirardelli White Chocolate Wafers (we’ve tried the cheap stuff and it’s a mess) and candy decorating bags for easier handling.
To decorate: We started by trimming the houses with white chocolate, then we used white chocolate as the “glue” to attach candy to the houses. We arranged our houses on a cake stand like a little village and sprinkled dry coconut flakes liberally to look like fresh snow.
If you love gingerbread, be sure to try our easy No-Bake Oreo Gingerbread Truffles too!
Grab a free printable copy of this mini gingerbread house cakes recipe here:
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Kid-Made Mini Gingerbread House Cakes (gluten free)
Ingredients
- 1 1/2 cups brown rice flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 cup brown sugar
- 2/3 cup molasses
- 4 TB butter
- 2/3 cup boiling water
- 1 large egg
- White chocolate melting wafers
- Candy for decorating
Instructions
- Preheat oven to 350°F.
- Mix all dry ingredients except brown sugar in a medium mixing bowl and set aside. In a separate larger mixing bowl combine butter, molasses, brown sugar, and boiling water. Stir until liquids are well incorporated. Once this mixture cools, add egg and stir. (Adding egg while mixture is still hot may cook the egg).
- Add dry ingredients to liquid mixture. Whisk together until there are no lumps.
- Pour in molds, but take care not to fill entirely to the top to prevent overflow (leave about 1/4"). Bake at 350°F for 30-35 minutes.
- Allow cakes to cool, then trim any cake that rose above the mold. This will give you a flat surface when you flip the cake houses over onto a plate.
- Once we popped out cakes out of their molds, we decorated them with white chocolate, candy, and coconut "snow." This part is left up to your imagination!
To decorate:
- We started by trimming the houses with white chocolate, then we used white chocolate as the "glue" to attach candy to the houses. We arranged our houses on a cake stand like a little village and sprinkled dry coconut flakes liberally to look like fresh snow.
Nutrition
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You just solved my gluten free gingerbread problem! Thanks, Stacey!
Well…the hubby did actually 😉