Gluten-Free Gingerbread Cake
For those that don't like the fruit in the Christmas Cake. Here is an alterative option.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 3 cups Glutagon gluten-free all-purpose flour,
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1 cup buttermilk, To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
Glaze:
- 1/3 cup butter, melted,
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla extract
Instructions
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Preheat oven to 162° C.
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Spray bundt pan with cooking spray. (I like coconut oil)
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In a large bowl, cream butter, granulated sugar, and brown sugar together with your mixer.
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Add the eggs, molasses, vanilla extract, ginger, cinnamon, nutmeg, allspice, and salt and mix until fully combined.
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In a medium sized bowl add the gluten-free flour, baking soda, baking powder and give it a stir to combine the ingredients. Pour the flour mixture into the butter mixture and mix until fully combined.
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Add the buttermilk to the batter and mix until fully combined.
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Pour the batter into the greased bundt pan and bake for 55-60 minutes until a toothpick entered into the center comes out clean.
Glaze:
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Combine all ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
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Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan.
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Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Allow to cool and sprinkle the top with powdered sugar (optional). Enjoy!
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Store in an air-tight container.