Gingerbread Cake
By: Nicole @ Gluten-Free on a Shoestring.com
Prep time:
Cook time:
Total time:
Serves: 8
Gluten-free soft and moist gingerbread cake. Make it!
- 2½ cups (350 g) high-quality all-purpose gluten-free flour
- 1½ teaspoons xanthan gum (omit if your blend already contains it
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 2 tablespoons unsulphured molasses (I use blackstrap, but you don’t have to)
- 6 tablespoons pure maple syrup
- 4 tablespoons honey
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 extra-large egg at room temperature, beaten
- 1 cup warm water
- 2 tablespoons (28 g) vegetable oil
- Confectioner’s sugar, for dusting (optional)
Instructions
- Preheat your oven to 350 degrees F. Grease a 9 inch square baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well.
- Add the brown sugar, molasses, maple syrup, honey, butter and egg. Mix to combine as best you can. It will be lumpy. But not for long. Add the water, and mix well. It will be smooth (see the photo). Add the oil, and blend.
- Pour into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached, about 30 minutes, give or take. The liquid sugars tend to blacken the cake on the bottom, but it still tastes good. Pinky promise.
- Remove from the oven and allow to cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Dust with optional powdered sugar.
Notes
This is your basic bridge-the-gap between Thanksgiving and the Christmas season cake. It works for both! It makes people happy!
