One of my favorite parts of the Christmas season is gingerbread. Not just gingerbread or gingersnap cookies, but real gingerbread cake. I haven’t had this in years, so I decided that it was high time to make it gluten-free. I took a recipe from allrecipes.com and converted it to be gluten-free. It was a fairly simple recipe and not very time consuming at all. Not only did I sub GF flour, but I cut the butter in half and added in 1/4 cup applesauce. I also doubled the spices.
1/2 cup sugar
1/4 cup butter
1/4 cup applesauce
1 cup molasses
2 1/2 cups all-purpose gluten-free flour
1 1/4 tsp Xanthan Gum
1 1/2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 cup hot water
1. Preheat oven to 350. Pam or grease & flour a 9-inch square pan.
2. In a large bowl, cream together the sugar and butter. Add in the applesauce. Beat in the egg and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, spices, xanthan gum. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 1 hour in the preheated oven. Check after 45 minutes or so, as I didn’t have to cook mine longer than 50 minutes. Allow to cool in pan before serving.
Flip cake onto a decorative plate, sprinkle with powdered sugar and serve with Cool Whip.