Indulge in the warm and comforting flavors of gingerbread with this delightful gluten-free twist. Perfect for those with gluten sensitivities or those simply looking for a wholesome treat, this Gluten-Free Gingerbread Cake is a moist and aromatic dessert that captures the essence of the holiday season.
– 2 cups gluten-free all-purpose flour– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon salt– 1 teaspoon ground ginger– 1 teaspoon ground cinnamon– 1/2 teaspoon ground nutmeg– 1/4 teaspoon ground clove– 1/2 cup unsalted butter, softened– 1/2 cup brown sugar, packed– 1/2 cup molasse– 2 large egg– 1 teaspoon vanilla extract– 1 cup buttermilk
Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Ensure that the ingredients are well combined.
In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. This can be done using an electric mixer on medium speed for about 2-3 minutes.
Add the molasses, eggs, and vanilla extract to the creamed butter and sugar. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Pour the batter into the prepared cake pan and smooth the top.