Christmas
Gluten Free Triple Gingerbread
- Makes one 9" x 13" cake
Author Notes
This gingerbread is not meek. It contains three types of ginger, many spices, and a full cup of dark molasses. The resulting cake is spicy, barely sweet, and just perfect for the holidays. —Hillary Pollak
What You'll Need
Ingredients
-
1 cup
boiling water
-
2 teaspoons
baking soda
-
115 grams
buckwheat flour
-
115 grams
brown rice flour
-
100 grams
tapioca flour
-
1 teaspoon
xanthan gum
-
2 teaspoons
ground ginger
-
2 teaspoons
ground cinnamon
-
1/2 teaspoon
ground cloves
-
1/2 teaspoon
ground nutmeg
-
1/2 teaspoon
salt
-
2 teaspoons
baking powder
-
8 tablespoons
unsalted butter
-
2/3 cup
packed dark brown sugar
-
1 cup
unsulfured molasses
-
1 tablespoon
freshly grated ginger
-
2
large eggs
-
1/2 cup
diced candied ginger
Directions
- Preheat oven to 350F. Lightly butter the bottom and sides of a 9x13 inch baking pan. Line the bottom with parchment paper.
- In a small bowl, combine the boiling water with the baking soda. Set aside.
- In a medium bowl, whisk together the flours, xanthan gum, spices, salt, and baking powder. Set aside.
- 4. Using an electric mixer, beat the butter and brown sugar together in a large bowl until light and fluffy. Beat in the molasses, grated ginger, and baking soda mixture. Add the eggs, one at a time, mixing well after each addition. Mix in the flour and the candied ginger.
- Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30-35 minutes. Transfer the cake to a wire rack and let it cool completely. Cut into squares, dust with confectioner’s sugar, and serve.
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