Description
A delightful and moist gluten-free gingerbread cake that’s perfect for family gatherings and seasonal celebrations.
Ingredients
Scale
- 2 cups gluten-free flour blend (with xanthan gum)
- 1 cup brown sugar
- 1/2 cup molasses
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 2 eggs (or flaxseed eggs for vegan)
- 1 cup milk (dairy or non-dairy)
- 1/2 cup vegetable oil or melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, spices, and brown sugar until well combined.
- In another bowl, beat the eggs until fluffy, then add molasses, milk, and oil. Mix until smooth.
- Gradually add the wet mixture to the dry ingredients. Stir gently until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost with glaze or cream cheese frosting if desired.
Notes
Ensure baking soda and powder are fresh for optimal rising. Allow wet ingredients to reach room temperature before mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: gingerbread, gluten-free, dessert, cake, holiday baking