Gluten-Free Gingerbread Cake
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.
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INGREDIENTS
Nutrition- 1⁄2cup dark brown sugar
- 1⁄8
- 1
- 2cups gluten-free flour
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon salt
- 1 1⁄2teaspoons ginger powder
- 1⁄2teaspoon ground cinnamon
- 1⁄8teaspoon ground nutmeg
- 1⁄8teaspoon ground cloves
- 1⁄3cup buttermilk
- 1⁄3cup 2% low-fat milk
- 1large egg
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DIRECTIONS
- 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.
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