THIS CAFE LIFE
Gingerbread (GF)
This rich, moist gluten free gingerbread cake is fragrant with cinnamon and molasses.
Prep Time:
20 Minutes
Cook Time:
35 Minutes
Yield:
8 - 10
Ingredients
1 cup gluten free flour
1 cup almond flour
2 t. baking powder
2 t. ground ginger
½ t. ground cinnamon
½ t. ground cardamom
½ t. ground cloves
½ t. ground allspice
⅛ t. salt
2 large eggs
½ C. milk
¼ C. maple syrup
3 T. avocado oil
3 T. brown sugar
2 T. blackstrap molasses
1 t. grated fresh ginger
1 vanilla bean, scraped
1 C. whipping cream
2 T. sugar
3 T. Bourbon
Preheat the oven to 350˚F. Spray an 8x8-inch pan with cooking spray or rub it with oil. Line the pan crosswise with a piece of parchment paper (this will make it easy to remove the cake after it's baked).
In a large bowl, blend together the wet ingredients. Add the dry ingredients and blend until smooth. (Use an electric mixer for best results.)
Scrape the batter into the prepared pan and spread it in an even layer. Bake until a toothpick inserted in the center comes out clean, about 30 - 40 minutes. Cool the cake in the pan over a wire rack for 10 minutes. Run a small knife around the edges then carefully remove the cake from the pan. Cool completely on the rack.
Whip the cream, sugar and Bourbon until stiff peaks have formed. Serve along with cake.
Affiliate disclosure: qualifying purchases made through this link support This Café Life — thank you for shopping small and supporting independent creators.