Wednesday, November 21, 2012

Gingerbread Cake

Watch out! This baby is deeeeelish!!! :)

1 cup brown rice flour
1 cup almond flour
1/2 cup arrowroot powder
1/4 cup sorghum flour
1 tsp. xanthan gum
2 tsp. baking soda
2 rounded tsp. cinnamon
3 heaping tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup coconut sugar
1 stick melted butter
2 large or jumbo eggs
1 cup blackstrap molassas
1/2 cup hot water
3/4 cup buttermilk ( or 3/4 c. milk + 1/2 tsp apple cider vinegar )

OK, so some of these ingredients you've probably never heard of before, but I think subbing all the first four ingredients for regular flour should work ok. Also, brown sugar will sub just fine for coconut sugar. I'm also thinking subbing the xanthan for baking powder will be a good idea. You won't need the xanthan gum when using regular flour because it is a binding agent used in gluten free baking as a replacement for gluten to get a better result.

Put oven on 350.

Mix all the dry ingredients together in a medium size bowl.

Melt the butter and in a large bowl beat it with the eggs. ( I use an electric hand mixer. )

Spray a 1 cup measure and measure out the molassas. ( The spray helps it to come out of the measuring cup faster and cleaner. )

Heat the water.

Add the water, molassas and buttermilk to the other liquids. Mix well.

Add in the dry ingredients. ( I add the flour mix all at once and slowly increase the mixer power. )

Pour into a greased 9x13.

Bake 25 minutes.

Cool slightly before you pig out. :P It tastes the best after it has sat atleast a day, but it may or may not last that long depending on how many people are around and how much they like it. :D It's great plain, topped with whipped cream, or ( my personal favorite ) good old fashioned vanilla ice cream. :) ENJOY!!! :)

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