Gluten-Free Molasses Gingerbread

Hi Bakers,

It's cold out and I still want to eat gingerbread. With snow on the ground and a hot cup of tea to drink this is what I'm making right now. The recipe makes an old-fashioned gingerbread that’s highly spiced and lightly sweet. This tall deeply flavored bread is moist, super molasses-y, and perfect with a dollop of very sweet whipped cream. It's just the thing to warm up a cold morning. Enjoy ~Carolyn

Gluten-Free Molasses Gingerbread with Sweet Whipped Cream

Modified for gluten-free from Food and Wine

Makes one 9” cake

Dry Ingredients

2 cups Cup4Cup Multipurpose gluten-free flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

1 3/4 teaspoons ground ginger

1 3/4 teaspoons baking soda

1/2 teaspoon salt

Wet Ingredients

1/2 canola oil

3/4 cup +2 tablespoons dark brown sugar

2 large eggs

1/4 cup unsweetened applesauce

1/2 cup + 2 tablespoons molasses 

1/3 cup honey

1 teaspoon lemon zest

3/4 cup boiling water

Garnish

freshly whipped cream

cinnamon

mint leaves

Preheat the oven to 350F. Line or grease a 9” square baking pan. In a large bowl, whisk together dry ingredients and set aside. In a medium-sized bowl, mix brown brown sugar and oil. Add in eggs, molasses, honey, applesauce, and lemon zest. Stir until mixed completely. Whisk in the dry ingredients and stir until just combined. Add the hot water and stir until just mixed. Pour into prepared pan and bake for about 1 hour or until a tester inserted into the middle comes clean. Set the cake aside to cool. 

Top with sweet whipped cream, a dash of cinnamon, and a sprig of mint. Enjoy!