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Gluten Free Gingerbread Cake

Gingerbread Cake

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Servings 16 servings

Ingredients
  

  • 2 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1/2 teaspoon xanthan gum
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground cloves and nutmeg
  • 1/2 cup melted butter
  • 3/4 cup molasses
  • 1/4 cup water
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup diced crystallized ginger optional

Instructions
 

  • Preheat the oven to 350°F. Grease and lightly flour a 9” square pan.
  • In a large mixing bowl, whisk together the flour, xanthan gum, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  • Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
  • Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it’s evenly combined. Stir in the crystallized ginger.
  • Pour the batter into the prepared pan, and let it rest on the counter for 15 minutes.
  • Bake the cake for 40 to 45 minutes, until it just begins to pull away from the edge of the pan and a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and cool it on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.

Notes

Photo and recipe courtesy of King Arthur Flour.