Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 servings
- 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
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.
Photo and recipe courtesy of King Arthur Flour.