Ginger bread cake
DAIRY FREE & GLUTEN FREE
Craving a cozy treat that's gluten-free and dairy-free? Look no further! Our Gingerbread Cake is a simple delight, perfect for satisfying sweet cravings without the gluten or dairy fuss.
Our Gluten-Free and Dairy-Free Gingerbread Cake is made with easy-to-find ingredients that come together to create a burst of warm, spicy flavor. No complicated steps—just pure gingerbread goodness.
Say goodbye to gluten worries! We've crafted this cake with gluten-free ingredients so everyone can enjoy a slice of holiday heaven. Perfect for those with gluten sensitivities or those just looking for a delicious alternative.
Ready to bake up some holiday magic? Find the full recipe on our blog and let the gingerbread aroma fill your home!
If you are looking for a perfect square baking form that, you can click here and find ideas at Galeries lafayette.
It's time to embrace the joy of guilt-free indulgence!
Ginger bread Cake - with frosting of choice
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a square cake pan with parchment paper, ensuring some overhang for easy removal.
- In a bowl, whisk together the gluten-free flour blend, baking powder, gingerbread flavor, and fine sea salt. If your flour blend doesn't contain Xanthan gum, add 1 tsp separately and mix well.
- In another bowl, whisk together the brown sugar, dairy-free milk, vegetable or canola oil, eggs, and vanilla extract until well combined. Ensure the ingredients are at room temperature for a smoother blend. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be cautious not to overmix; a few lumps are okay. The batter will be thick and wonderfully spiced.
- Pour the batter into the prepared square cake pan, spreading it evenly. Smooth the top with a spatula.Place the pan in the preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean. The exact baking time may vary, so keep an eye on it.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely.
- Top your cake with frostin of your chouce: we used icing powder and mixed it with lemon to create a glaze and then, once the icing has dried, topped it with melted dark chocolate
Nutritions are calculated per portion. These values provide an estimate for each serving when the entire recipe is divided into two portions. Keep in mind that the nutritional content may vary based on specific product brands and quantities used. For precise nutritional information, refer to product labels or consult a nutritionist.
