Cooking and Serving: 65 minutes | 9 squares of cake
Ingredients
2 ½ cups (350 g) all purpose gluten free flour blend | 1 ¼ teaspoons xanthan gum, omit if your blend already contains it | 1 ½ teaspoons baking soda
Description
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes | Servings: 9 squares of cake
Ingredients
2 ½ cups (350 g) all purpose gluten free flour blend
1 ¼ teaspoons xanthan gum, omit if your blend already contains it
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ cup (100 g) granulated sugar
½ cup (109 g) packed light brown sugar
2 tablespoons (42 g) unsulphured molasses
6 tablespoons (126 g) pure maple syrup
4 tablespoons (84 g) honey
8 tablespoons (112 g) unsalted butter, melted and cooled
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 cup (8 fluid ounces) warm water
2 tablespoons (28 g) neutral oil, (vegetable, canola, grapeseed, etc.)
1 cup (115 g) confectioners’ sugar
2 ounces cream cheese, at room temperature
¼ teaspoon lukewarm water, plus more
Instructions
MAKE THE CAKE
Preheat your oven to 350°F. Grease and line an 8-inch square baking pan and.
In a large bowl, place the flour, xanthan gum, baking soda, baking powder,.
salt, cinnamon, ginger, and granulated sugar. Whisk to combine well.
Add the brown sugar and mix to combine, breaking up any lumps.
Create a well in the center of the dry ingredients and add the molasses,.
maple syrup, honey, butter, egg, water, and oil, and mix to combine well. The.
batter will be thick.
Pour the batter into the prepared pan, and smooth the top with a moistened.
Place the pan in the center of the preheated oven. Bake until a toothpick.
inserted in the center comes out with, at most, a few moist crumbs attached.
Remove the pan from the oven and allow to cool in pan for 10 minutes before.
transferring to a wire rack to cool completely.
MAKE THE GLAZE
While the cake is cooling, make the cream cheese glaze. In a small bowl,.
place the confectioners’ sugar, cream cheese, and 1/4 teaspoon of lukewarm.
Mix until a very thick paste forms. Add more water combine well after each addition, until you have a thickly pourable glaze.
When the cake is cool, slice into squares and serve with a dollop of cream.
MAKE THE GLAZE
While the cake is cooling, make the cream cheese glaze. In a small bowl,.
place the confectioners’ sugar, cream cheese, and 1/4 teaspoon of lukewarm.
Mix until a very thick paste forms. Add more water combine well after each addition, until you have a thickly pourable glaze.
When the cake is cool, slice into squares and serve with a dollop of cream.
Notes
Originally posted on the blog in 2011 (!). Recipe unchanged, photos and video
new, text mostly new.
Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 404mg | Potassium: 143mg | Fiber:
2g | Sugar: 42g | Vitamin A: 423IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Slice of gingerbread cake with a fork and a closeup image of a forkful of cake
of gingerbread cake with a fork and a closeup image of a forkful of cake