Gluten-Free Gingerbread Cake (Moist & Floofy!)
Serves 920 mins prep35 mins cook
This moist and tender gluten-free gingerbread cake is simple to make with a bowl and a whisk in about 45 minutes. A blend of GF flours (almond, oat, sweet rice, and tapioca) creates a springy, pillowy crumb that's spiced to perfection. With dairy-free and refined sugar-free options.
0 servings
What you need
cup brown rice flour
tbsp tapioca flour
tsp baking powder
tsp baking soda
tsp fine sea salt
tbsp ginger powder
tsp ground cinnamon
tsp ground allspice
cup granulated sugar
tbsp molasses
cup orange oil
cup milk
Instructions
Prepare Things 0 Position a rack in the center of the oven and preheat to 350ºF. 8 Line an 8x8-inch square pan with parchment paper on all sides. Make the Batter 3 In a medium bowl, sift together the almond, sweet rice, oat, and tapioca flours with the baking powder, baking soda, salt, ginger, cinnamon, and allspice. 1 In a large bowl, whisk together the sugar, molasses, and eggs. 4 Whisk in the oil until combined and emulsified. 5 Whisk in the milk until combined. 6 Whisk in the flour mixture until combined. The batter will be loose. 7 Pour the batter into the prepared pan. Bake 2 Bake the gingerbread cake until a toothpick inserted near the center comes out with moist crumbs, 25-35 minutes. 9 Place the cake on a wire rack and cool completely. Finish 10 Remove the cake from the pan by placing a piece of parchment paper on top of the cake and then a cutting board on top of the parchment. Flip the whole thing upside down. Remove the pan and peel away the parchment that was in the pan. Now place your serving board or platter on top of the cake and flip the whole thing over again so the cake is right side up on the serving platter. 16 Cover the cake in swirls of whipped mascarpone. Dust with cinnamon put through a fine strainer if you like. 15 Cut into pieces and serve.View original recipe