Molassess Gingerbread Cake
Posted on December 4, 2012 by Webdev
2 cups gf flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 Tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Earth Balance butter substitute
1 cup boiling water
2 eggs, beaten
1-1/2 cup molasses
Preheat oven to 350 degrees F. Grease a 8″x8″ baking dish with Earth Balance butter substitute and flour sides and bottom of dish.
In a large bowl, sift together flour, baking soda, and baking powder. Add cloves, ginger, cinnamon and salt and stir to blend. Melt the Earth Balance butter in the boiling water and stir into flour mixture. Add eggs and molasses and stir until blended. Pour batter into prepared dish and bake for 40 minutes or until an inserted toothpick comes out clean. Serve warm.
This is a very dark and rich gingerbread and very authentic. It should be moist and even a little pudding like.
We used the Glutenfree Pantry’s Country French Bread Mix as a straight substitution for flour.
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