Gluten-Free Gingerbread Cake with German Gingerbread Spice
This Gluten-Free Gingerbread Cake is delicious, flavorful, soft, and moist. It's perfect for the holiday season and Christmas treats!
Servings: 12
Calories: 354kcal
Ingredients
- 3 cups Gluten-free flour
- 1 1/2 tsp Xantan gum only if your flour mix does not contain it
- 2 tbsp Baking soda
- 1 tbsp Baking powder
- 3 tbsp German gingerbread spice mix in my blog
- 3 tbsp Molasses
- 1/2 cup Coconut sugar
- 1/4 cup Honey
- 4 tbsp Maple syrup
- 8 oz Butter melted
- 2 Eggs room temperature
- 3 tbsp Avocado oil
- 1 1/2 cup Warm water or goat milk, nut milk etc
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan or loaf with parchment paper, then set it aside.In a large mixing bowl, combine the dry ingredients: gluten-free flour, xanthan gum if you are using it, baking soda, baking powder, salt, cinnamon, ginger, and coconut sugar. Whisk thoroughly to ensure they are evenly distributed. Break up any lumps, and mix well.Create a well in the center of the dry mixture. Add the wet ingredients: molasses, maple syrup, honey, melted butter, egg, water, and oil. Stir it with a wooden spatula until the batter is smooth and thick.Transfer the batter into the prepared pan, whether a bund pan, loaf pan, or classic cake pan. Use a moistened spatula to smooth the surface.Place the pan in the center of the oven and bake for 1 hour and 10 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs.Remove the pan from the oven. Let the cake cool in the pan for 20 minutes, then move it to a wire rack to cool completely before serving.
Nutrition
Calories: 354kcal | Carbohydrates: 42g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 696mg | Potassium: 207mg | Fiber: 3g | Sugar: 19g | Vitamin A: 512IU | Vitamin C: 0.03mg | Calcium: 90mg | Iron: 2mg