Prep 15 mins
Cook 1 hr
A family tradition of ours is to make a gingerbread cake for Christmas morning shaped like a gingerbread man. In the past, we've decorated him with icing and even had a single, big cake pan (which, in recent years, got damaged). We now use this updated, gluten-free recipe in two, small pans which are, roughly, the same volume as 9" cake pans.
- In a mixing bowl, cream the softened butter and the brown sugar, together. Once it is lighter and both ingredients are fully incorporated into one another, set aside.
- Add the remaining ingredients and slowly mix to combine. You should get a sticky, thick batter.
- Pour into two oiled-and-floured (with gluten-free flour) 9" baking pans.
- Place into a heated 350 degree (Fahrenheit) oven for about an hour. Test the cakes with toothpicks starting around 45 minutes. When the toothpicks can be inserted into the center of a cake and removed with no sticky residue on the pick, it is done.
- De-pan and turn out to cool.
- Serve with whipped cream.
Having been charged with bringing dessert on Christmas, I went on a search for an easy GF holiday recipe as my sister and her family have recently cut gluten out of their diet. The dense, rich spice cake was complemented perfectly by the whipped cream. (Added 1/8 C of sugar and 1 tsp of vanilla to the pint of whipping cream.) Easy to follow and easy-to-find ingredients. It doesn't rise much in the baking process, which does result in a fairly dense cake. Didn't bother us, but it's helpful to note in determining what size baking dish you'd like to use. (I tried a bundt pan and it came out looking a little sad. Somewhat remedied by sifting a lot of powdered sugar on the top.) Thanks for the recipe, will make this again!