Dolce Mangia
Sweet Eats
Gingerbread Cake - GF

2 1/2 c (350 g) high-quality all-purpose gluten-free flour
1 1/2 t xanthan gum
1 1/2 t baking soda
1/2 t baking powder
2 t ground cinnamon
2 t ground ginger
1/2 t kosher salt
1/2 c (100 g) granulated sugar
1/2 c (109 g) packed light brown sugar
2 T unsulphured molasses (I use blackstrap, but you don't have to)
6 Tmaple syrup
4 T honey
8 T (112 g) unsalted butter, at room temperature
1 extra-large egg at room temperature, beaten
1 c warm water
2 T (28 g) vegetable oil
Confectioner’s sugar, for dusting

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. Add the water and mix well. It will be smooth. 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. Remove from the oven and allow to cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Dust with powdered sugar.

Makes: One 9" cake Time: 60 minutes

This cake is so moist and just the right amount of spice. It would be wonderful with a lemon curd sauce if you have one handy. This recipe came from Gluten Free on a Shoestring:


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