GLUTEN-FREE GINGERBREAD CAKE

Gluten-Free Gingerbread Cake image

Five different kinds of flour blend to make a moist, rich gingerbread cake that's totally gluten free. Flavored with molasses, buttermilk and just a bit of pepper, this dessert is a new fall classic.

Categories Dessert

Time 2h5m

Yield 10

Number Of Ingredients 20

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Ingredients

1/2 cup quinoa flour
3/4 cup teff flour
1/4 cup oat flour (make sure this is made from certified gluten free oats)
3/4 cup sweet rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
3/4 teaspoon guar gum
1 teaspoon baking soda
1 teaspoon gluten free baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 to 1 teaspoon ground black pepper
1/2 cup unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup molasses
1 cup buttermilk
1 cup hot water

Steps:

Heat oven to 350°F. Butter 13x9-inch pan. Place foil in pan, overlapping foil on 2 sides of pan. Butter the foil.
In large bowl, sift flours. Add xanthan and guar gums, baking soda, baking powder and spices. Mix together with whisk; set aside.
In large bowl, beat butter and sugars with electric mixer on medium speed about 5 minutes or until fluffy. Beat in eggs one at a time until well blended. Beat in molasses and buttermilk (dough may look curdled).
Add flour mixture to wet ingredients about 1/2 cup at a time, making make sure it is incorporated before adding more. Add hot water; mix 1 minute.
Spread batter in pan. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan until just slightly warm. Remove gingerbread on foil; slide onto board for cutting.

Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 0 g