Gingerbread Cake Vegan And Gluten Free Food

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GLUTEN-FREE GINGERBREAD CAKE



Gluten-Free Gingerbread Cake image

A family tradition of ours is to make a gingerbread cake for Christmas morning shaped like a gingerbread man. In the past, we've decorated him with icing and even had a single, big cake pan (which, in recent years, got damaged). We now use this updated, gluten-free recipe in two, small pans which are, roughly, the same volume as 9" cake pans.

Provided by David J Rust

Categories     Dessert

Time 1h15m

Yield 2 cakes, 16 serving(s)

Number Of Ingredients 13

1/2 cup dark brown sugar
1/8 cup butter, softened
1 cup unsulphured molasses
2 cups gluten-free flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ginger powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup buttermilk
1/3 cup 2% low-fat milk
1 large egg

Steps:

  • In a mixing bowl, cream the softened butter and the brown sugar, together. Once it is lighter and both ingredients are fully incorporated into one another, set aside.
  • Add the remaining ingredients and slowly mix to combine. You should get a sticky, thick batter.
  • Pour into two oiled-and-floured (with gluten-free flour) 9" baking pans.
  • Place into a heated 350 degree (Fahrenheit) oven for about an hour. Test the cakes with toothpicks starting around 45 minutes. When the toothpicks can be inserted into the center of a cake and removed with no sticky residue on the pick, it is done.
  • De-pan and turn out to cool.
  • Serve with whipped cream.

Nutrition Facts : Calories 109.9, Fat 1.9, SaturatedFat 1.1, Cholesterol 16.1, Sodium 110.3, Carbohydrate 23.2, Fiber 0.1, Sugar 18.9, Protein 0.8

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