WEEKDAYS 1e|12c|p

Gluten-Free Gingerbread Cake

Carla Hall
|
Servings: 8
|
easy
|
45 to 60 min

All the taste with none of the guilt!


  • Ingredients
  • step-by-step directions
Ingredients
Gluten-Free Gingerbread Cake
  • 1 3/4 cups Gluten Free Rice Flour Blend
  • 1/4 cup sugar
  • 1/4 cup dark brown sugar (packed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 8 tablespoons unsalted butter (melted)
  • 1/2 cup molasses
  • 1/4 cup water
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • confectioners' sugar (for dusting)
Directions
  • Preheat oven to 350ºF. Grease and lightly flour a 9 x 5-inch loaf pan.
  • In a large bowl, add the flour, sugar, brown sugar, baking soda, salt, cinnamon, and ginger, and whisk to combine.
  • In a small bowl, add the butter and molasses and mix to combine. Pour the butter mixture into the flour mixture and stir to combine. Add the water and stir until incorporated. Add the egg, vanilla, and buttermilk and stir until combined.
  • Pour the batter into the prepared pan and place in the oven to bake for 40-45 minutes, until golden brown and it begins to pull away from the edge of the pan. Dust with confectioners' sugar to serve and slice.
  • Tip: Wrap the bread in plastic wrap and store at room temperature for up to 5 days.
Similar categories: Desserts Cakes

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes