GLUTEN-FREE GINGERBREAD CAKE
Five different kinds of flour blend to make a moist, rich gingerbread cake that's totally gluten free. Flavored with molasses, buttermilk and just a bit of pepper, this dessert is a new fall classic.
Categories Dessert
Time 2h5m
Yield 10
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Butter 13x9-inch pan. Place foil in pan, overlapping foil on 2 sides of pan. Butter the foil.
- In large bowl, sift flours. Add xanthan and guar gums, baking soda, baking powder and spices. Mix together with whisk; set aside.
- In large bowl, beat butter and sugars with electric mixer on medium speed about 5 minutes or until fluffy. Beat in eggs one at a time until well blended. Beat in molasses and buttermilk (dough may look curdled).
- Add flour mixture to wet ingredients about 1/2 cup at a time, making make sure it is incorporated before adding more. Add hot water; mix 1 minute.
- Spread batter in pan. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan until just slightly warm. Remove gingerbread on foil; slide onto board for cutting.
Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 0 g
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Sano Hothi
[email protected]I can't believe I wasted my time making this cake. It's the biggest disappointment.
Dozrael
[email protected]This is the worst gingerbread cake I've ever had. It's dry, tasteless, and bland.
ABeera AiZa
[email protected]I would not recommend this recipe to anyone. It's a complete disaster.
Katongole Akhiram
[email protected]This cake is a waste of time and ingredients. It didn't turn out at all.
Vinson Smith
[email protected]I followed the recipe exactly, but my cake didn't rise properly. I'm not sure what went wrong.
Muhammad Firoj khan
[email protected]This cake is really easy to make, but it didn't turn out as good as I hoped. It was a bit too dense.
Roma Jan
[email protected]I found this cake to be a bit dry. I think it would be better with some frosting or glaze.
Maham Ziab
[email protected]This cake is a bit too sweet for my taste, but it's still good.
Gabriel Ashaolu
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved it.
Oghenekome Zino
[email protected]This cake is a great way to use up leftover gingerbread cookies. It's a delicious and festive treat.
Thyworks
[email protected]I'm not a big fan of gingerbread, but this cake was surprisingly good. It's not too spicy and it's very moist.
Nibishaka Moses
[email protected]This cake was easy to make and it turned out delicious. I will definitely be making it again.
Ema Khan
[email protected]I love the combination of spices in this cake. It's the perfect holiday treat.
Sashineak Reid
[email protected]This is the best gluten-free gingerbread cake I've ever had. It's so moist and flavorful.
Pam Lemus
[email protected]I've made this cake several times now and it always turns out perfect. It's so moist and flavorful.
Amebgeto Dayibo Etsevi
[email protected]This cake was a hit at my holiday party! Everyone loved it, even my gluten-free friends.