cake - Gluten Free Gingerbread Cake (Allergen-Free)

By tinathorn

Ingredients

• Ingredients:
• 1 cup teff flour or sorghum flour
• 1/3 cup light buckwheat flour
• 1 Tbsp. cinnamon
• 2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 3/4 cup warm water
• 1/3 cup oil/butter
• 1/2 cup molasses*
• 1/4 cup honey (or agave or maple syrup)
• 1 cup applesauce
• 2 tsp. apple cider vinegar
• 1/2 cup ground flax
• 3/4 cup brown rice flour

Details

Servings 1
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Combine all the ingredients above the line [in Step 1], allowing the mixture to set for several minutes for the brown rice flour to hydrate. Combine the ingredients below the line [in Step 2] in a separate mixing bowl. Combine wet and dry mixtures and then pour into an oiled 8 ½ x 11 rectangular baking pan. Bake at 350 degrees for 35-40 minutes.

Make this an “Upside Down Cake” by layering the bottom of the cake pan with thinly sliced pears or apples before pouring in the cake batter. It’s really special when baked in a cast-iron skillet. Scrumptious, and a beautiful autumn presentation!