Gluten Free Gingerbread

Classic gingerbread sprinkled with powdered sugar cut into nine square slices on a dark wooden cutting board. There is a dark red, rimmed plate in the top corner with gold silverware and two cups of tea in decorated tea cups.

4.34 — Votes 6 votes

Gluten Free Gingerbread

I’ve followed a lot of gingerbread recipes and am, honestly, constantly disappointed. Some are too spicy, some too gooey, some call for way too many ingredients, and others are too sweet. This gingerbread is absolute perfection. I

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: Servings

Author: Amber Goulden

Ingredients

1½ cups (186 grams) all-purpose or GF flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅔ cup (139 grams) brown sugar lightly packed
4 tablespoons butter melted
2 eggs room temperature
2 teaspoons vanilla extract
⅓ cup (153 grams) molasses
⅔ cup hot water
Powdered sugar and whipped cream for topping

Instructions

Preheat the oven to 350°F and grease an 8x8 metal baking pan, then set aside.
Add the flour, baking powder, baking soda, salt, and spices to a medium-sized bowl and stir to combine.
Add the brown sugar, butter, eggs, vanilla extract, and molasses to a large bowl and whisk until the eggs are fully incorporated. Then, whisk the hot water into the mixture.
Add the flour mixture to the bowl with the wet ingredients, and whisk until you can no longer see any flour, and the batter is free of any lumps.
Pour the batter into the greased baking pan, then bake for 20-25 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool for at least 30 minutes, then dust with powdered sugar and serve with a dollop of whipped cream.

Notes

Egg-free: swap each egg with a ¼ cup of plain Greek yogurt.
Dairy-free: use a dairy-free butter substitute in place of the regular butter.

Nutrition