Gluten-Free Recipes: Gluten-Free Gingerbread Cake

I needed a gluten-free recipe for a gathering here at our home and a friend graciously gave me one of her favorites. As luck would have it, I did not have all of the gluten-free flours required to bake this item, so I had to use what I had and just made do.

The results were fabulous and our gluten-free friends really liked the gluten-free gingerbread cake I made! I admit that I was quite nervous about how this gluten-free gingerbread cake would turn out, especially since I was not following the recipe! I have dabbled a bit in gluten-free baking because we have family friends who are gluten intolerant, and up to this point, have used Bob's Red Mill all-purpose gluten-free flour to replace wheat flour in my favorite non-gluten-free recipes. I had been preparing to experiment a bit more with other gluten-free flours, so I had a few on hand, just not the gluten-free flours the recipe called for!

Gluten-Free Gingerbread Cake

10 tablespoons butter

½ cup molasses

½ cup dark brown sugar

2 teaspoons ground ginger

2 large eggs

Grated rind of one lemon

2 tablespoons water

1 teaspoon xanthan gum

½ teaspoon baking soda

1 teaspoon cream of tartar

¼ cup brown rice flour

¼ cup sorghum flour

¼ cup tapioca flour

½ cup Bob's Red Mill all-purpose gluten-free flour

Preheat oven to 325 degrees Fahrenheit. In small saucepan, heat butter, molasses, sugar and water over low heat until the butter is melted. Sift all dry ingredients. Beat into molasses mixture. In a separate mixing bowl, beat together the eggs and lemon rind. Add the egg mixture to the flour mixture and mix until smooth.

Pour into a greased 8-inch cake pan and bake for 45 minutes or until a toothpick inserted into the middle comes out clean.

Enjoy!