Gluten-Free Spicy Gingerbread Cake
A Gluten-Free Gingerbread Cake that's sticky with molasses and strongly spiced. It’s no fooling around gingerbread.
Ingredients
- ¾ cup/125 g buckwheat flour
- 1 cup/125 g almond flour
- ¼ cup/60 g sweet white rice flour
- 2 tsp baking soda
- ½ fine fine sea salt
- 1 tsp ground cinnamon
- 1 ½ tsp ground ginger
- ¼ tsp 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
Instructions
- 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.
Nutrition
Serving: 150gCalories: 314kcalCarbohydrates: 37gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 57mgSodium: 265mgPotassium: 570mgFiber: 3gSugar: 25gVitamin A: 332IUVitamin C: 0.01mgCalcium: 114mgIron: 3mg
Did you make this recipe?Let me know in the comments how it went!