Gluten Free Gingerbread Cake Recipes

GLUTEN-FREE GINGERBREAD CAKE

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.

GLUTEN-FREE GINGERBREAD CAKE

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.

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

GINGERBREAD CAKE - GLUTEN FREE

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.