Gluten-Free Gingerbread
Author: Nicole
Ingredients
  • 1-2/3 cups Cup4Cup gluten-free flour or all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger
  • ¾ teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 egg, lightly beaten
  • ½ cup sugar
  • ½ cup molasses
  • ⅔ cup chopped crystallized ginger
  • ½ cup boiling water
  • ½ cup canola or vegetable oil
For Serving:
Instructions
  1. Preheat oven to 350°F. Grease and flour a 9-inch square baking dish.
  2. Sift flour, baking soda, ground ginger, cinnamon and salt together in a bowl.
  3. Add egg, sugar, molasses and crystallized ginger and mix well with a wooden spoon.
  4. Pour boiling water and canola or vegetable oil over the mixture. Stir thoroughly until smooth.
  5. Pour batter into the prepared pan. Bake on the middle rack for 35 to 40 minutes or until the top springs back when touched and the edges haven pulled away slightly from the sides of the pan.
  6. Cool in pan on a rack.
  7. Mix zest of lemon into whipped cream or vanilla crème fraîche before serving.
Notes
* Instead of serving with whipped cream or crème fraîche, you can make a lemon glaze. Sift ⅔ cup powdered sugar into a bowl and add 3 tablespoons freshly squeezed lemon juice. Mix well. Pour over gingerbread as soon as it comes out of the oven. Cool in pan.
* To ensure cake is gluten-free/wheat-free, dust the pan with Cup4Cup gluten-free flour (or other gluten-free flour).
* Cake can be made using 1-2/3 cups of regular all-purpose flour instead of gluten-free flour.
* Crystallized ginger can be omitted but it will not be as flavorful. If you do use it, chill it first in the refrigerator for 60 minutes or so as it's easier to chop.
* Cake freezes well – wrap tightly and freeze for up to three months.
Recipe by Riegl Palate at https://www.rieglpalate.com/gluten-free-gingerbread/