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 

  • Preheat oven to 162° C.
  • Spray bundt pan with cooking spray. (I like coconut oil)
  • In a large bowl, cream butter, granulated sugar, and brown sugar together with your mixer.
  • Add the eggs, molasses, vanilla extract, ginger, cinnamon, nutmeg, allspice, and salt and mix until fully combined.
  • 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.
  • Add the buttermilk to the batter and mix until fully combined.
  • 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:

  • 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.
  • Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan.
  • 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!
  • Store in an air-tight container.