Many years ago I would make the Moosewood Restaurant’s gingerbread around the holidays and sometimes just in January, too, when it felt so good eat something spicy, sweet, and very wintry. I haven’t baked gingerbread in years, though; I’ve done gingerbread cookies and a gingerbread snacking cake, but not a real deal, dark, molasses-infused gingerbread cake. When I decided to make a gingerbread cake this year I knew it needed to be inspired my old favorite, but made wholly with (less) natural sweetener and adapted to be gluten-free. And I’m sharing it today!
This is a lovely dark gingerbread, sticky with molasses and strongly spiced. It’s no fooling around gingerbread. It’s just right for December — and January and February too. I serve this cake plain, for it needs nothing else except for a cup of cocoa or coffee, but you could also serve it with a scoop of whipped cream.
Wishing you the happiest of holidays!
Til next time – N x
Gluten-Free Gingerbread Cake
- ¾ cup/125 g buckwheat flour
- 1 cup/125 g almond flour
- ¼ cup/60 g sweet white rice flour
- 2 teaspoon baking soda
- ½ fine fine sea salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter at room temperature
- ½ cup coconut sugar
- 2 eggs large eggs
- 1 cup molasses blackstrap
- 1 cup boiling water
- Preheat oven to 375° F. Grease an 8-inch cake pan and line with parchment paper.
- Sift together flour, soda, salt and spices. Beat butter and sugar until light and creamy, add eggs, beat well, then beat in molasses. Add boiling water and dry ingredients and beat until smooth.
- Bake 30–40 minutes, until a toothpick comes out clean. Remove from oven and let let cool 10 minutes in the pan then turn out onto a rack to cool completely. The crumb will firm up the longer it sets, so try to wait until it’s cool to cut into it.
- Store for up to 5 days covered in the fridge.
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