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 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 1/4 cup of applesauce. I also doubled the spices.
Gingerbread Recipe
-
1/2 cup sugar
- 1/4 cup butter
- 1/4 cup applesauce
- 1 egg
- 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
Directions:
- Preheat oven to 350. Pam or grease & flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Add in the applesauce. Beat in the egg and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, spices, and xanthan gum. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake for 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 cooling in the pan before serving.
Flip the cake onto a decorative plate, sprinkle with powdered sugar, and serve with Cool Whip.
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