Gluten Free Gingerbread Cake Recipes

Steps:

• Preheat oven to 350°F.
• Mix together flour, ginger, cinnamon, ground cloves, baking powder, sugar, salt and xanthan gum.
• In a smaller bowl beat the eggs.
• Add the molasses, sour cream and mayonnaise.
• Pour the liquid ingredients into the dry ingredients.
• Beat at medium speed until blended, about two minutes.
• Pour the batter into a greased and rice flour dusted 8" x 8" cake pan.
• Bake for 40 - 45 minute or until top cracks.
• Let cool in pan.
• Serve hot or cold.

Steps:

• 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.

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.