Gluten Free Gingerbread Cake

This is an adaptation of a recipe from King Arthur Flour which I can’t buy in Quebec but have substituted Angélique gluten free flour which is the best I have found. All gluten free flours are far from equal: some ingredients are more expensive than others so are less used in the cheaper flours and also the cheaper ones tend to be less finely milled so they behave differently.

Ingredients

  • 3 oz crystallized ginger pieces, finely chopped
  • ¼ cup hot water
  • 11 oz Angélique gluten free flour
  • ¼ tsp guar gum powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1½ tsp ginger powder
  • 1½ tsp mixed spice
  • 4 oz butter
  • ¼ cup sugar
  • 9oz molasses or 7oz molasses + 2oz corn syrup
  • 1 cup buttermilk (substitute yogurt and skimmed milk)
  • 1 large egg
  • A few pecan or walnut halves if liked, to decorate top of cake.

9 inch square tin lined with parchment paper

Method

Set oven at 350F (Bake).

Leave ginger pieces to soak in hot water. Warm butter, molasses, corn syrup and sugar together until sugar melts. Sift dry ingredients together. Whisk egg into milk and add to butter/ molasses mixture. Carefully stir liquid into dry ingredients so no lumps of dry flour remain. Add ginger pieces in their liquid. Stir until well mixed and then pour into lined tin. If liked, place some pecan or walnut halves on top before placing in preheated oven.

Bake 40 to 45 minutes. Very successful.

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