Gingerbread Cake

• Course Dessert
• Cuisine Holiday

Prep time

Cook time

Servings

Ingredients

• 2 1/2 cups all-purpose gluten-free flour
• 1 1/4 teaspoons Xanthan Gum
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon Baking Powder
• 2 teaspoons Ground Cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon kosher salt
• 1/2 cup Granulated Sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons unsulphured molasses
• 6 tablespoons Pure Maple Syrup
• 4 tablespoons honey
• 8 tablespoons unsalted butter melted and cooled
• 1 Egg beaten at room temp.
• 1 cup (8 fluid oz.) Warm Water
• 2 tablespoons Vegetable Oil

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch square baking pan and set it aside.
2. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well. Add the brown sugar and whisk to combine again, breaking up any lumps.
3. Create a well in the center of the dry ingredients and add the molasses, maple syrup, honey, butter and egg, mixing to combine after each addition. Add the water and oil, and mix well. The batter will be thick.
4. Pour the batter into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about 40 minutes). Remove from the oven and allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.